Not All Non-Dairy Milk Is Worth Making Yourself
In this DIY age, it’s tempting to try everything from ricotta to almond milk . That’s all well and good, but some projects just aren’t worth the time and effort, and some of these projects are non-dairy.
To determine which milk replacers are truly worth making on their own, Sophie of Food 52 made a bunch of them and then compared them to store-bought counterparts in terms of flavor, cost, and recipe complexity. Click the link below to read her full report, but be aware that making your own soy milk is a huge pain, resulting in a liquid that tastes like Tofu Bean Water.
Aside from soy, none of the milk types were particularly difficult to prepare, and with the exception of hemp milk, the homemade versions of each tasted better than the grocery store versions. Almond milk and cashew milk were the most expensive to make, which shouldn’t come as a surprise if you’ve ever bought nuts, but DIY coconut, rice, and oat milk were cheaper to make yourself. Result? Don’t worry about soy or hemp, but there are some delicious milk substitutes you can make in your own kitchen. (And the link below can show you how to do them.)