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:

(i) You avoid the harmful aspects of dairy milk (too numerous to mention here). And (ii) you greatly benefit from the delicious and super-nutritious nature of non-dairy milk.

When it comes to non-dairy milk don't just think 'soy milk'. There are so many kinds of non-dairy milk that offer a great variety of absolutely delicious flavours. For example, the cool, creamy nutty flavours nut milks are truly mouth-watering. Then you have the exotic and delicious flavours of seed-based milks such as sesame seeds and pumpkin seeds. As soon as you start using non-dairy milk and experience the sheer pleasure of the taste and nutrition, you will not want to go back to cow's milk.

Making non-dairy milk used to be considered a complicated procedure requiring special milk-making equipment. But a new and easy method now makes it quick and simple to make non-dairy milk without the use of special equipment.

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 hassle: the same preparatory work applies, whether making milk with or without a dedicated milk-maker. But with a milk-maker you have the additional job of having to dismantle and clean all the components after making the milk.

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.

You are very restricted in what you can make with a milk-making machine - normally just soybean milk. A blender is much more versatile than the limited mixing capability of a dedicated soy milk-maker.

The okara (left-over residue) tends to end up being too soggy when using a milk-making machine. This makes the okara more difficult to keep or freeze for future use with savoury dishes.

When adding condiments such as maple syrup or vanilla extract, it is impossible to check the taste of the mixture while it is being made 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.

As soon as you start making milk you will not want to go back to buying milk, dairy or non-dairy. When you see how home-made milk is so quick and easy to make it will become second nature. Best of all, as home-made milk is super-nutritious and absolutely delicious, you will always want it.

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Tags: what do doctors think of glyconutrients, glycobiology supplements, glyconutrients adhd, glyconutrients mayo clinic