Now You Can Make Non-Dairy Milk Quickly & Easily

The many unhealthy aspects of dairy milk are becoming increasingly recognized. Consequently, some people are giving up dairy milk (or consuming less) and switching to non-dairy milk. Shops everywhere are now selling soy (soya) milk - even other milks such as almond or rice milk. Your health benefits in two big ways when you switch to non-dairy milk:

Firstly, you avoid all the unhealthy aspects of cow's milk (too numerous to mention in this article). Secondly, you will greatly benefit from the truly delicious and highly nutritious aspects of plant-based milks.

Most people think 'soy' when it comes to finding an alternative to regular milk. But there are many wonderful plant-based milks that provide a wide variety of mouth-watering flavours: creamy, nutty flavours of nut milks, exotic delicious seed-based milks, wholesome grain milks, and of course soy milk. Once you taste some of these non-dairy milks you will never want to go back to dairy milk.

Some people have the impression that making non-dairy milk is time consuming or that it requires special milk-making equipment. In fact, a new and easy method makes it quick and simple to make non-dairy milk at any time.

Soy milk-makers have been marketed vigorously and this has generated the belief that making milk without a special machine is difficult and time-consuming. The concept of a dedicated milk-maker is that all you have to do is put the ingredients into the machine, then come back later and your milk is ready.

In reality, a milk-maker increases the workload, reduces the nutritional value, and is more time consuming. This is why:

More work: the same preparatory work applies, whether or not using a special milk-maker. With a milk-making appliance you have the additional burden of having to take apart and thoroughly clean all the components afterwards.

A milk-making machine is less effective at squeezing out all the milk (this is done much more effectively and quickly using a simple strainer). With a milk-maker you are generally left with soggy residue that has not been fully squeezed out.

Many milk recipes cannot be made using a milk-making machine as it is principally designed for soybeans. A blender is usually much more effective than the limited mixing capability of a milk-making appliance.

The okara (residue) tends to end up too soggy when using a milk-making machine, making it more difficult to freeze or use in other recipes.

If adding condiments such as vanilla extract, maple syrup, etc. you cannot check the taste of the mixture while you are making it in the machine.

The biggest drawback of a milk-maker is that you cannot control the boiling temperature or indeed any part of the milk-making process. As a consequence, the nutritional value of the milk can be affected more than necessary. Many vitamins, health-promoting enzymes, and oils are easily destroyed with heat. The consequence of using a milk-maker is milk with poor nutritional value compared to making milk without such a machine.

Clearly, you may if you wish, simply buy non-dairy milk from a health-food store or supermarket. You are likely to have a limited choice (usually just soy or rice milk) and it can be quite expensive compared to making your own milk at home. Also, some commercial non-dairy milks can be high in added sugars and they may contain preservatives.

When you discover the wonderful variety of flavours of home made milk you will never want to go back to buying any kind of milk, whether dairy or non-dairy. Non-dairy milk is quick and easy to make, is highly nutritious, and is super delicious, and everybody in the family will always want it.

Article Source: http://www.myaddirectory.com

Using a new and unique method, you can now make your own milk in less than ten minutes, using ingredients that can easily be kept at home. For other fascinating information about milk see www.about-milk.info.

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