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There is a growing trend to consume less dairy milk as more people are discovering the benefits of non-dairy milk. Many stores and supermarkets are now selling soy (soya) milk, rice milk and even almond milk. People find that switching to non-dairy milk is better for health in two principal ways:

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.

Don’t just think ’soy’ when it comes to non-dairy milk. There are many kinds of plant-based milks offering a wide range of mouth-watering flavours such as the various nut milks, seed-based milks, grain milks, and soy milk. Once you taste two or three kinds of non-dairy milk, and experience the sheer cool delicious taste you will never want to go back to dairy milk.

Many people think that making non-dairy milk is complicated and requires special milk-making equipment. But in fact, a new and easy method makes it quick and simple to make non-dairy milk whenever you like.

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.

Less effective at extracting milk (nothing can beat the human hand and a strainer when it comes to extracting the milk!). With a milk-maker you are left with a soggy mess of left-over residue.

Most milk recipes cannot be made using a milk-making machine, and very often a blender is much more effective than the limited mixing capability of a milk-making machine.

The okara (i.e. the highly nutritious left-over residue) usually ends up being too soggy when using a milk-making machine. Soggy okara is more difficult to keep, or freeze, or use with other food preparations.

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.

A milk-maker produces milk with inferior nutritional value. This is so because it is difficult to control the heating/boiling process, and consequently the nutritional value of the milk is affected. Valuable plant oils, enzymes and vitamins are easily destroyed with heat. The bottom line is that you get over-boiled milk with inferior nutritional value.

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.