Almonds, seeds, nuts. Learn what it is, how it is made and how to use lactose-free vegetable milk in all your preparations.
Benefits of Lactose-Free Milk
What is Lactose-Free Milk?
This is called lactose-free beverages, made from various methods that mainly include liquefaction and pressing of seeds, nuts, legumes and other foods. The most popular are almond milk, soy grains (soybeans), coconut milk and the like.
On the other hand, milk of animal origin is also included in this denomination to which the lactose content has been removed by industrial processing. While these products have a well-known flavor and are suitable for those with sensitivity or intolerance, their industrial processing methodology often deprives them of much of their nutritional power.
They are made from seeds, nuts, cereals and legumes (giving rise to what is known as vegetable milk ). Among them, the most popular (and healthy) are nuts, provided they are not pasteurized or processed, which retain the beneficial contributions of foods from their origin ( the reason why their nutritional contributions will vary).
This product is made by soaking the food in water for an extended period (often hours), and then both compounds are liquefied to homogenize them. Subsequently, it is filtered, and the resulting liquid is lactose-free vegetable milk. They can be made from almost any dried fruit (almond, walnut, hazelnut, chestnut, cashew, pistachio) and any seed (sunflower, flax, hemp, hemp and much more).
If you are not going to prepare them at home, lactose-free milk can easily be obtained in the market, although – like any other food – not all are equal or equally healthy. Look for the so-called natural and organic, and check in their list of ingredients, preferring those with less number of items listed – particularly those that show as unique ingredients the food source and water.
If you are going to consume it sweet, you prefer those sweetened with pure honey or pure maple syrup, avoiding those of artificial or refined sweeteners and syrups, such as agave or corn.
How to consume
To take full advantage of the nutritional power of vegetable milk, avoid subjecting them to prolonged cooking times or high temperatures. You can use them in shakes, drinks, cocktails and also in meals because normally the taste contribution of the original food is minimal.
If you are going to use it for baking, for stews or sauces (which require more cooking time), you prefer those of thicker consistency (such as cashew nuts), which will withstand the temperature better. The more pronounced flavors, such as coconut, almonds and more, use them for sweet dishes, and also to consume them alone, or with cereals and granola.
You can use a vegetable milk in substitute of the common milk in almost any dish and recipe, feel free to experiment and make your own flavor combinations!