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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:

(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.

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.

The idea that you need special milk-making equipment has been generated by the marketing of soy milk makers. These are machines that promise to make the soy milk automatically. The idea is that all you have to do is put the ingredients into the machine, switch it on and that’s it. You 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 using a special milk-maker or not. But with a milk-making machine you have the additional burden of having to take apart and 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.

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.

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.

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.

You can of course simply buy non-dairy milk sold commercially in supermarkets and health stores. The disadvantage is that you will have a limited choice, and it can be quite expensive. Furthermore, some commercial non-dairy milks are high in added sugars and 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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