Making Milk:

SIMPLE AS:
SOAK (soaking legumes, grains and seeds disables enzyme inhibitors. See Note below.)

DRAIN (can be stored in refrigerator)

PLACE IN MACHINE

ADD WATER

FLIP SWITCH

23 MINUTE CYCLE

SEASON HOT MILK WITH SWEETNER AND SALT, IF DESIRED

COOL MILK IN REFRIGERATOR

REMOVE OKARA/PULP TO USE IN OTHER RECIPES

RINSE AND WIPE WITH SOAPY DISHCLOTH OR BRUSH. Clean up is easy with all milk recipes, especially nuts and rice. Soy contains more protein. Spraying filter with soy oil/lecithin vegetable cooking spray (which may be purchased at any major grocery market) eliminates any soy protein build-up and makes clean up a breeze!

SOY WONDER IS READY FOR NEXT BATCH

NOTE: The soaking process releases the enzyme inhibitors and the enzymes start to "wake up." Enzymes are important for our health. The Creator and Designer of all grains, nuts, seeds and legumes placed the enzyme inhibitors on the seed to keep it dormant when dry. Once it is introduced to water, the enzyme inhibitor is washed away, giving way to life. The inhibitor on beans, nuts, and seeds is what creates so many digestive problems, including gas.

Rice Milk:
Soy Wonder's whole grain rice milk is consistently a smooth milk that can be made as rich as desired. White in color, and mild in flavor, it is nearly always tops in taste tests.

Rice grain has been used in the Orient as a staple food - the staff of life - for thousands of years. Rich in vitamins, minerals, complex carbohydrates and fiber, rice is a nutritious part of a non-dairy lifestyle. USDA's "The Food Guide Pyramid" recommends 6-11 servings per day of "breads, cereals, rice, and pasta" - all foods from grains.

Oriental stores offer rice in bulk quantities, often displaying several varieties. Short-grain, sweet rice provides sweeter-tasting milk that tends to not separate during refrigeration. It makes a wonderful combination milk as does long-grain brown rice. Our favorite is rice/almond: a Soy Wonder exclusive! If you dislike packaged rice milk, you will be pleasantly surprised with your own creation. Just pennies per quart.

Nut Milk:
Soy Wonder makes excellent almond milk, cashew milk, coconut milk and cream, a pine nut rendition of buttermilk, and sesame seed milk. Each brings it's own characteristics to making milk, consequently the combination of flavors and textures are endless.

Only buttermilk lovers can appreciate the tangy "Better Than Buttermilk" recipe using a soy base and incorporating pine nuts, cashew nuts and added lemon for zest.

Sesame seed milk is very white with a distinctive sesame-flavor. The seed's position high in calcium content makes it a favorite to fortify other combination milks. Green leafy vegetables contain more calcium than dairy products, and sesame tops them all in calcium content!

Almond milk is a mild-flavored, creamy, white, smooth milk high in calcium and other nutrients. Almonds combine very well with rice, combining the smoothness of the nut's natural oils with the added rich flavor of rice.

Cashew milk is even creamier with a very mild flavor. It is delicious served alone or combined with other flavors including coconut, rice or soy.

Coconut milk is a thin, white milk with a coconut flare. The cream rises to the top and can be spooned off for delicious non-dairy whipped cream recipes or a butter substitute. The milk brings delicious flavor to homemade ice cream, pina coladas, light waffles, etc. Coconut is also a wonderful combination ingredient.

A good "Rule of Thumb" for nuts is "a little goes a long way" as the fat content is higher. However, it is important to note that these recipes using whole foods are not comparable to the dangerous high-saturated fats and oils used in the typical American diet.