Pflanzliche Milchalternativen: Eigenschaften, Vielfalt und hausgemachte Zubereitungsmethoden für Getränke auf Pflanzenbasis
Max Müller
2026-03-18
5 Min. Lesezeit
172
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Aktuelle Ernährungstrends führen dazu, dass pflanzliche Produkte – insbesondere die breite Palette an Getränken, die umgangssprachlich als "Milch" bezeichnet werden – sowohl bei Verbrauchern, die sich vegan ernähren, als auch bei Personen mit Laktoseintoleranz, Nahrungsmittelallergien oder solchen, die nach gesünderen Alternativen zu herkömmlichen Milchprodukten suchen, zunehmend an Bedeutung gewinnen. Doch spiegeln die in diesem Zusammenhang verwendeten Begriffe – "Getränk" versus "Milch" – tatsächlich Unterschiede in der Zusammensetzung, im Nährwert oder in den Verarbeitungsmethoden wider? Dieser Beitrag beleuchtet die zentralen Aspekte der Klassifizierung, der Eigenschaften sowie praktische Anleitungen zur selbstständigen Herstellung pflanzlicher Milchalternativen im Haushalt.
Milk and herbal drinks
In accordance with Regulation (EC) No 1308/2013, milk: refers exclusively to a simple extract of milk without any additives or extract obtained from at least one dose. The term milk may, however, be applied to: processed milk without any change in composition or to milk whose fat content has been normalized; combined with terms meaning type, class, quality, origin or purpose of such milk or describing the technological process of its processing or change of composition to which it has been subjected, provided that this change is limited to the addition of the natural ingredients of the milk or to the milk in which the fat content is normalized.
Vegetable milk of all types
Vegetable beverages can be obtained from virtually all kinds of nuts and seeds, e.g. nuts, legumes, kidney beverage, macadamia, etc. They are equally popular with soybeans (also in flavored versions). We can also meet with beers made from seeds such as sesame, sunflower, grains such as oats, Greek, jaguars, beers, or other types of beers.
How do you make vegetable milk?
A plant drink is made from the seeds, nuts, cereals mentioned above, which are subjected to many processes i.e. urination, grinding, sweating. An important element is to moisten the ingredient e.g. almonds throughout the night to get rid of the anti-nutritive ingredients, but also to make them softer and easier to blend. Then the selected ingredient should be softened, blended if we want to make the milk more harmonious or to make our milk more flavorful. It is also at this point that we can add the right ingredient. Then we can recommend the right amount of water (fruit juice) to be added to the source of the product.
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