As a dietary source, animal milk is vastly overrated.
A species-appropriate amount of milk is produced by an animal.
- Cow's milk includes hormones that help the newborn calf develop quickly.
- Hormones like this aren't good for a human infant.
Of course, the most natural nourishment for a newborn baby is mother's milk.
- It is quite different from cow or goat milk in terms of content.
- As a baby gets older, the mother's milk alters to suit the child's changing needs.
- A woman should keep nursing her bady for as long as she can.
- Putting a baby on a bottle is a contemporary trend that is bad for both physical and mental health.
A woman in India will breastfeed her child for two to three years, supplementing with additional rice and coconut milk in the third and fourth months and solid meals in the sixth month.
- Falling pregnant while breastfeeding is considerably more difficult for a woman.
Soya bean, dhal, and groundnut milk, as well as curds from the same source, malt made from ragi and cholam, roasted Bengal gram to bring out the dextrins and maltose.
- The use of whole grains, particularly whole wheat, sprouted and unsprouted, are all good sources of all human nutrition requirements.
Milk made from soy beans.
- Soak any amount of soya beans, other grains, or dhals for 2-4 hours in clean water.
- Remove with a wooden huller after drying in the sun.
- The husked product may be kept for a long time or until it's time to utilize it.
- The dhal or bean is then steeped overnight in clean water.
- The dhal is re-soaked in warm water (a cup to a pound or 450 grams) with half a teaspoon of cooking soda for three minutes to eliminate any harsh flavor and yellow color.
- Drain after rinsing with clean water.
- Stone crush the dhal into a fine paste with a little quantity of water.
- For every liter of paste, boil for 15 minutes in 15 cups of water.
- Allow to cool completely before straining through a mul cloth.
- To enhance the flavor, add half a cup of lime water (calcium hydroxide) as well as salt and sugar.
- The straining residue may be used to make dosai, vadai, or masala sambar sauces.
Gram Curds or Soya Curds
- To 4 cups of hot milk, add two tablespoons of glucose powder, innocuous sugar, or honey.
- After chilling, a tiny amount of cow's milk curds is "seeded" into the soya milk and left to set for 12 hours before usage.
- In lieu of the yoghurt or dhai used for "seeding," a seaweed preparation may be utilized.
Curds and groundnut milk
- Remove the shell and red skill by rubbing after a mild roasting.
- The spoiled kernels must be removed.
- The decuticled kernel (weighing one pound or 450 grams) is awakened for three hours before being drained.
- Use a stone grinder to make a fine paste, then add 15 cups of cold, clear water and half a cup of lime water (calcium hydroxide solution).
- To stabilize the mixture, a quarter teaspoon of bicarbonate of soda (cooking soda) is added.
- Reboil for 5 minutes after straining through a mull cloth, adding any sugar required to enhance the flavor.
Groundnut curds are made in the same way as soya curds.
- Other nuts, as well as sesame seed (ginglee), may be substituted.
- Curds from any source may be used in rice, dhaivada, buttermilk, rait, or vegetable curd dishes in the same manner as milk curds can.
- Vegetable milk and curd have a lower calorie content and therefore are less fattening since they include less fats and carbohydrates.
Phosphorus and iron levels are more than six times higher, and all B-vitamins are maintained with nicotinic acid that is 10 times more valuable.
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