How To Make Your Own Dairy-Free Milk, Cheese, and Yogurt
It’s not always the most popular subject to broach within public and/or permaculture circles, but the fact of the matter is that in many, many recent studies dairy is being linked to several chronic illnesses, including cardiovascular issues, cancer, and digestive woes. It’s no wonder, really, as we are the only animal to regularly consume the milk of another, and the only that ingests milk (or milk products) into adulthood.
Of course, dairy has long been a part of the Western diet, and many of us cling desperately to things like cheese and yogurt or a splash of cream in our coffee. Truth be told, the majority of people who are devoted to dairy, especially those with animals specifically raised for milk, won’t soon be giving it up, but perhaps it’s time to start recognizing some of the healthy alternatives out there.
Even if a 100% dairy-free diet isn’t in the cards, knowing how to make all-natural dairy-free milk, cheese, and yogurt can’t hurt, and it provides a new multitude of flavors and dishes to bring to the self-sustainable table. The following recipes are healthy, homemade alternatives that use a variety of sources to create dairy-free “dairy” products. They are not an indictment of anything but simply a new way of looking at something familiar.
DAIRY-FREE MILK
What we are after can really aid in deciding what kind of milk will work best. Is it cream for coffee? A smoothie? Baking? Each base, everything from nuts to grains to legumes to coconuts, performs a little differently, just as the varying types of milk (skim, 2%, full fat, cream) operate differently. Essentially, though, whatever the foundation is, the same techniques apply: The base is ground into a powder and mixed with water, often with something to add a tinge of sweetness.
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