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My sister is in search of a good and tasty alternative milk source. Her DH suffers from depression and they are seeking natural remedies currently. Everything she has read says to avoid dairy. He is the main dairy consumer in their household (lacto/ovo veggies) so they need something to entertain his pallette.<br><br>
What are your favorites for both drinking and/or cooking?
 

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I like almond milk for drinking and cashew milk for cooking. They are very easy to make - I soak a cup of nuts overnight. The cashews I put right into the blender with 3 cups of water and blend for 5 minutes, then strain into a jar and add another cup of water. The almonds I peel before blending, then add a drop of almond extract and a tablespoon of agave nectar. IMO homemade nut milks are much much better - and cheaper! - than the storebought variety. Plus most storebought dairy alternatives have added sugar and/or oils.
 

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I too like almond milk and make my own. I soak the almonds overnight so they sprout (supposedly better for you), blanch them, peel them and stick them in a food processor and pulverise. I then add water slowly until it forms a "milk" (I use about a cup of almonds to 4 cups water but I like it quite thick) and strain through cheesecloth. I don't like any sweeteners or anything added to it but you can add sugar, agave nectar, maple syrup, honey (if you consume honey), vanilla extract, chocolate, etc etc.<br><br>
As his tastebuds change you can also try rice milk (I like vitasoy protein enriched, the enriched one's seem to have a fuller flavour than the standard one's).<br><br>
Some soy milks taste great but introduce them slowly, some people are intolerant and they can cause gas for a while.<br><br>
With the nut milks you can really use any nut you want or any combination of nuts. (If you google Don's Seed and Nut milk it brings up a seed and nut recipe). It's really a matter of experimenting to see what suits his palette.<br><br>
Good luck!
 

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Our favorite is the refrigerated (not shelf-stable) soymilks, for both drinking and cooking. I wouldn't use a dairy alternative that didn't have plenty of calcium in it, I was diagnosed with osteopenia a few years ago (in my mid 20s, after being dairy free for about 10 years). I was lucky that I had a free bone check at a health fair for kicks (later I had a dexa scan to confirm), otherwise I probably would not have known about this problem until I had full blown osteoporosis a few decades from now and broke a hip or something.<br><br>
My mom has been dairy-free as long as I have, and has healthy bones, I think some people can get by with less calcium than others, and almonds, leafy greens, etc. will provide enough without additional supplementation. After my personal experience though, we're not taking any chances.
 

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I gotta bump this up for the most silliest question --- can someone explain EXACTLY how to strain through cheesecloth? I've never understood how to do this but I want to try making milks. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br>
Thanks.
 

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If I had more time I'd make homemade nut milks for sure, YUMMY! but right now, I'm into Hemp milk, it's a great source of the omega's 3 & 6 etc....Living Harvest makes what I've found.<br>
I'm trying to stay away from soy.....<br>
Good luck!
 
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