Over the last few years, the food climate has changed greatly to meet the requirements of the average consumer. Now more than ever there is a demand for high-quality foods free from lactose and gluten catered towards those suffering from intolerances. Lactose-free products, in particular, have seen a boom and there are now a plethora of options for lactose-free ice cream, cheese and yoghurt. However, no area has seen a larger change than the milk trade, and there are now many different options for milk beyond skimmed, semi-skimmed and full fat. Here’s some information on what other milk options exist in the market right now and how you can make your own at home.
Soy Milk
Out of all the alternative milks available currently, soy milk definitely stands out as one of the best. It can compete with cow’s milk in terms of protein and calcium content, and it has a rich flavour and texture. In short, it is the perfect replacement for cows milk and acts as a great replacement for hot drinks, meals and smoothies.
Rice Milk
Rice milk is definitely at the more boring end when it comes to cow milk alternatives. Like many of the other alternatives, it lacks in protein and calcium when compared to lactose milks and has a relatively bland flavour. However, while it may not be the most enjoyable, it is perfect for people struggling with multiple allergies as it is free from nuts, gluten and soy as well as lactose.
Almond Milk
Nut milks have become very popular in recent years and almond milk, in particular, has seen a lot of growth. It serves as an excellent source of calcium and provides a great flavour that can be improved on with vanilla or chocolate varieties. The only area where almond milk lacks is in its protein content. While there are options for protein boosted variants, generally, it is recommended that other sources of protein are consumed alongside this milk.
Coconut Milk
Coconuts are everywhere currently and one of the best ways to enjoy them is in the form of a rich and tasty milk. Coconut milk is typically used to add flavour to certain cuisines, but it is also low in calories and acts as a good source of nutrients. However, it doesn’t contain as much protein or calcium as standard cow’s milk, and it is relatively high in fat, so it shouldn’t be used as a permanent alternative.
Making Milk at Home
Out of the types of milk discussed so far not all can be made at home. However, with a vertical juicer making a variety of nut milks couldn’t be simpler. To begin the process, start by soaking your nuts of choice overnight for about 8-10 hours. While almond milk is the most common, cashews and hazelnuts also make tasty alternatives, and the process is the same for all of them.
When the nuts have had enough time to soak, set up the juicer with a homogenising blank accessory. Then take a jug of water and fill the juicer to about half capacity before turning it on and feeding the nuts down the feed chute. The stronger you want the milk the more nuts you will need to feed. Finally, when you’re happy with the consistency and colour, stop the juicer and release the milk into a container.