To deprive milk of all its shortcomings, namely, to make it hypoallergenic, lactose-free and not offending the self-consciousness of cows and other “dairy” animals, it will have to completely change its essence. From an animal product to a vegetable product. Yes, it will be a completely different drink, but who said that it would be bad? All over the world they have been drinking vegetable milk for thousands of years.
Soy milk
This is not milk, of course, but a drink made from soybeans. They are soaked, crushed, heated, and then passed through a filter. Cheap, affordable and most popular substitute for traditional milk. The taste, of course, is specific, but the nutritional properties are very similar. Protein, though vegetable, and iron – more than in cow, less fat, no cholesterol and lactose at all. Of the shortcomings – little calcium and B vitamins, especially B12. Soy milk is sold in packets or in powder form, often fortified with vitamins and minerals. There are “improved versions” – with chocolate, vanilla, syrups or spices. Stored in glass bottles for a week, in plastic bottles – 2 days. Look for packaging labeled “Non-GMO”.
Why drink. Recommended for allergies, lactose intolerance and iron deficiency anemia. In addition, soy contains phytoestrogens that lower the level of “bad” cholesterol in the blood, so the product can be useful for problems with the heart and blood vessels. As for use, feel free to replace milk with it in traditional recipes. Pour in either mashed potatoes or pasta sauce. Ready meals will have an unobtrusive nutty flavor.
Previously, soy milk was made for a long time and by hand – beans had to be ground, flour had to be cooked and filtered … Special harvesters – soy cows – simplify and speed up the process. The unit looks like a kettle, its main functions are to grind and heat. It takes 100 g of soybeans to make a liter of milk. Time – 20 minutes. In countries where soy milk is traditionally used in cooking, primarily in China, soy cows are found in almost every home. Some models can be used to prepare nut milk and rice milk.
Rice milk
Milk from cereals is also a success. Oats, rye, wheat – what they just don’t make. The most popular version of grain milk is made from rice; it is traditionally drunk in Asian countries, primarily in China and Japan.
Rice milk is usually made from brown rice, less often from white, refined rice. The taste is delicate, sweetish – natural sweetness appears during fermentation, when carbohydrates are broken down into simple sugars.
Compared to cow’s milk, rice milk contains a lot of carbohydrates, B vitamins and a certain amount of fiber. It is low-fat, the most hypoallergenic of all milk replacers. There are also disadvantages – a lack of protein and calcium. Why drink. The Chinese and Japanese have been drinking rice milk for thousands of years, according to tradition. Europeans drink it out of curiosity, in the wake of interest in oriental cuisine, plus in cases of reaction to cow’s milk. Due to the content of fiber and carbohydrates, this drink saturates well and improves digestion. It is drunk both by itself and added to desserts.
Milk: pros and cons
Per. An excellent source of protein.
Per. Contains calcium for strong bones. Calcium from milk is well absorbed, because it comes with vitamin D and lactose.
Per. Milk contains magnesium, phosphorus, vitamins A, D and B12.
Per. It is an animal product and therefore contains cholesterol and saturated fat.
Vs. Often causes allergies.
Vs. Many adults do not develop the enzymes needed to metabolize the milk sugar lactose. Lactose intolerance causes digestive problems.
Vs. May contain antibiotics and hormones used to treat cows.
Almond milk
Another source of milk rivers is nuts: walnuts, peanuts, cashews and, of course, almonds. The general principle of cooking is the same – grind, add water, let it brew, strain. Almond milk was especially popular during the Middle Ages. Firstly, it was the main product for fasting, and secondly, it was stored longer than a cow.
The main feature of almond milk is that it contains a lot of protein and calcium. From this point of view, it is almost like a cow! It also contains magnesium, potassium, vitamins A, E, B6. Why drink. The combination of magnesium + calcium + vitamin B6 is the ideal formula for strengthening bones. A glass of almond milk covers a third of a person’s daily calcium requirement. Vitamins A and E protect the skin from ultraviolet radiation, in addition, they are well-known antioxidants that rejuvenate the body as a whole. Potassium is needed so that the heart beats evenly and the nerves are not naughty.
Almond milk is used to prepare smoothies, cocktails, desserts, soups. True, the recipe often requires the use of roasted almonds. So it, of course, tastes better, but the benefits, alas, are less. Raw foodists, perhaps, are right in some ways.
Coconut milk
Liquid splashes inside each coconut – but this is not milk, but coconut water. Delicious, vitamin-rich, suitable for cooking and refreshing in the heat. Coconut milk is made from the pulp of coconut – it is crushed, for example, grated, mixed with water, and then squeezed. The consistency depends on the proportions – the less water, the thicker the drink. Thick is used for making sauces and desserts, liquid – for soups.
Why drink. Coconut milk is quite high in calories – up to 17% fat, it contains many B vitamins. Ayurvedic tradition suggests that the drink helps with dehydration, loss of strength and skin diseases. It can be drunk for stomach problems – recent studies have shown that coconuts also have a mild antibacterial effect.
Other milk substitutes
In general, milk is not driven except from a stool. Hemp, for example, makes an excellent drink. It has no narcotic effect, but it contains an excess of Omega-3 and Omega-6 unsaturated acids, there are valuable trace elements like magnesium, 10 essential amino acids, and hemp proteins are absorbed better than soy proteins. Sesame milk is an excellent source of calcium. Poppy milk contains even more calcium. Pumpkin seeds are easily transformed into a nutritious substance that supplies the body with iron, calcium, zinc and magnesium, which has the most beneficial effect on the ability to think and not get sick even in the midst of a flu epidemic. Oat milk – made from flakes, or better whole unrefined grains of oats – is a source of valuable dietary fiber that removes “bad” cholesterol from the body.
The general principle for preparing vegetable milk is simple. Nuts and seeds are washed, soaked for several hours, crushed and mixed with water in a blender in a ratio of 1: 3. Then the mass must be squeezed out. You can add something interesting to the drink: spices, fruits, sweeteners, syrups, poppy seeds, coconut flakes, rose water – in short, anything that fits your idea of beauty.