A Dietitian's Perspective
is homemade always better?
Accredited dietitian Nicole Dynan offers insights into the pros and cons of both options.
Higher nut/grain content: You get a greater percentage of the actual ingredient, like almonds, in your final mix.
You have more control over the ingredients and can choose to omit or reduce sugar.
Added calcium: Many store-bought milks are fortified with calcium, which is essential for bone health, especially for women.
No soaking, blending, or straining required.
Protein: Soy milk is the only plant-based alternative with protein content comparable to dairy milk.
Making oat milk at home is the most cost-effective option, while nut milks are more expensive due to the initial ingredient cost.
Equipment: While specialized appliances exist, common kitchen items like saucepans, strainers, and blenders can suffice.
Start with simple, beginner-friendly recipes, especially if you're new to making alternative milks.
Homemade milks typically have a 2-3 day shelf life, requiring more frequent preparation compared to store-bought options.
Ultimately, the best choice depends on your individual needs and preferences. If you prioritize convenience and calcium intake, store-bought might be the way to go. If you prefer control over ingredients and cost is a concern, homemade could be a better fit.
Remember, there's no one-size-fits-all answer. Experiment and find what works best for you!