rice milk, soy, oat or almond ... the milk plant are real treasures of flavor and health!
I milk plant can easily replace the cow's milk within your favorite recipes.
This is particularly useful for those suffering from lactose intolerance!
Learn to appreciate their benefits and cook without difficulty.
Have a new flavor to your recipes !
What milk soy? This drink is the result of crushing soya beans, which are immersed in "water and then filtered. Generally, it is slightly sweet and rich in calcium (added as litotame, algae).
Read always the label carefully to see if you're buying the milk is flavored or not.
The vanilla soy milk, for example, is pleasant to drink ... but it is not suitable for the preparation of dishes salty!
Pros: is lightweight and easy to digest. Its protein content is comparable to that of cow's milk, and is the only plant that can produce milk cheese with vegetable rennet (tofu) and yogurt.
The cons: its high content of estrogen (female hormones) does not make it completely harmless. It must be drunk in moderation before the three years (particularly by boys) and in case of a family history of breast cancer. His taste a bit 'earthy means that it is not ideal for every type of recipe: you will taste different brands to get used to its taste!
Composed of broken rice, put in water and filtered, the rice milk, lactose-free or gluten, it is quite sweet and neutral taste. Its taste differs depending on the rice used for its preparation (Thai, Basmati ...).
Pros: is easy to digest, naturally sweet (and this is particularly appreciated by children), is perfect for preparing of shakes, used instead of cow's milk.
is perfect in every type of drink, even coffee!
I recommend to athletes, because sugar makes lenses.
I against: it is quite tasteless ... Try
in rice pudding and black currant or your cakes to make them lighter and 100% herbal!
Often, milk-based cereals are a bit 'bland ... The oat milk , however, is one of our favorites, because it has a slight aftertaste of hazelnut, surprising and delicate.
Pros: its delicate taste, very pleasant, and the fact that it is completely free of lactose and cholesterol.
The cons: is difficult to find outside of shops selling organic products. Does not contain calcium and products on the market contain almost never aromas.
The almond milk is one of the first types of milk plant to be used in the kitchen. This quality of milk, in fact, is the basis of blancmange, a dessert that has its origins in the Middle Ages!
Its composition is simple: it is the result of crushed almonds, let it sit in water and then filtered.
Its taste is similar to that of fresh almonds.
Pros: contains plenty of calcium and has a creamy consistency.
The cons: is enough fat and taste makes it suitable for the preparation of desserts.
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