A Dietitian's Perspective
is homemade always better?
Dietitian Nicole Dynan weighs in on the pros and cons of both options.
Higher nut/grain content: You get a greater percentage of the actual ingredient, like almonds, in the final mix.
You can control the amount of sugar added, making it a healthier option.
Added calcium: Many store-bought milks are fortified with calcium, which is essential for bone health, especially for women.
No need to soak, blend, or strain; simply grab and go.
Soy milk is the only plant-based alternative that comes close to dairy milk in terms of protein content.
When choosing a milk, be aware that protein levels can vary significantly.
Making your own milk can be cheaper, especially for oat milk.
However, it requires time and effort, as most recipes only keep for 2-3 days.
It's not too tricky, but start with simple recipes and use what you already have in your kitchen.
Look for "cheat's version" or "minimal-effort" recipes to begin with.
If you enjoy making your own milk, consider investing in a milk gadget for convenience.
Ultimately, the best choice depends on your individual needs and preferences. Consider factors like cost, convenience, protein content, and calcium fortification when making your decision.