Make your own home-made nut milk by following these five simple steps.
You can make many different plant-based "milks" simply by blending raw nuts, seeds, and grains with just water. Homemade plant-based milks are always freshly made, freed from preservatives, and you're completely sure on the integrity of the product: ingredients are of excellent quality, controlled sugar quantities, and adaptable consistency or thickness of the end-product.
Here's a sample of the nuts, grains, and seeds that you could use to create milk:
Almonds, cashews, Brazil nuts, macadamias, hazelnuts, pistachios, pecans, coconuts, hemp plant seeds, soybeans, pumpkin plant seeds, sesame seeds, sunflower seeds, sacha inchi seeds, quinoa, flaxseeds, millet, oats, and even rice.
Milking plant seeds, raw nuts, and grains is really quick and easy. It could help the homemaker to save a lot of bucks, too. Here's how you do the miracle:
1. SOAKING
Place nuts, grains, or seeds in a bowl with distilled water. You may add a pinch of sodium for flavor. Salt also aids in speeding up the soaking process. Unique variations of nuts or grains call for different soak period. I have supplied a chart of soaking times intended for different foods here in this article (LINK). Soaking is vital to improve the actual milk's digestibility, which experts claim increases the availability of nutrients for the body. The simplest reason is that it aids you to blend everything easier. After soaking, wash thoroughly and drain.
2. BLENDING
A high-speed blender or even a mixer is more desirable to essentially grind the mixture. Use a 1: 3 ratio of nuts/grains/seeds to drinking water to yield great results. Start with 2 cups of water and little by little add more water until you achieve the thickness and taste that you want. Some like the mixture thick, some want it light. It all depends on your desire. Blend in the machine for about 1 minute. Do not over-blend, for this can make the mixture warm. Chill inside the fridge, or if you wish to drink it instantly, blend with a few ice.
3. SWEETENING
To make the milk sweeter, blend with pitted dates, maple syrup, stevia, agave, coconut sugar (muscovado), honey, and so on. You may furthermore add 1 teaspoon of vanilla extract or even some cinnamon to reinforce the flavor. You may also include 1 tablespoon of sunflower or soy lecithin in addition to coconut butter to be able to thicken the concoction. You may furthermore level up your milk with fruits, raw cacao, nutmeg, or other wonderful spices that make your imagination get wild.
4. STRAINING
Some nuts like macadamias, cashews, and pecans yield silky smooth milks. Alternatively, with most seeds and grains, especially the hard nuts like walnuts, you may come across some lumps, regardless of how much time you spend blending them. Some people actually prefer this fibrous milk, but others would like to strain it for the smoother, more processed product. To do this, place a food-grade nut milk bag on a container, transfer the blended mixture in, and lightly squeeze the bag until all liquid has passed through. Do not toss the pulp away as this has so many uses.
Use the pulp for baking cookies and crackers, or help to thicken pasta sauces, or even soups, and salads, too. It can be transformed into a very good body scrub by simply drying the pulp up, or by mixing it with virgin coconut oil.
5. RELISHING
Most milks are generally best kept inside the fridge in any tightly sealed bottle for two or three days. Freeze a few in ice cube trays for later use. Shake or blend again before drinking since they separate when stored over time.
Home-made nut milks are not only for drinking. They can be used for cooking too! Use them to substitute your dairy milk in anydish that you like. Use them for making home-made ice cream or other desserts have fun with with the little ones. Everything becomes lovelier when they are made out of love and care in the home.
You can make many different plant-based "milks" simply by blending raw nuts, seeds, and grains with just water. Homemade plant-based milks are always freshly made, freed from preservatives, and you're completely sure on the integrity of the product: ingredients are of excellent quality, controlled sugar quantities, and adaptable consistency or thickness of the end-product.
Here's a sample of the nuts, grains, and seeds that you could use to create milk:
Almonds, cashews, Brazil nuts, macadamias, hazelnuts, pistachios, pecans, coconuts, hemp plant seeds, soybeans, pumpkin plant seeds, sesame seeds, sunflower seeds, sacha inchi seeds, quinoa, flaxseeds, millet, oats, and even rice.
Milking plant seeds, raw nuts, and grains is really quick and easy. It could help the homemaker to save a lot of bucks, too. Here's how you do the miracle:
1. SOAKING
Place nuts, grains, or seeds in a bowl with distilled water. You may add a pinch of sodium for flavor. Salt also aids in speeding up the soaking process. Unique variations of nuts or grains call for different soak period. I have supplied a chart of soaking times intended for different foods here in this article (LINK). Soaking is vital to improve the actual milk's digestibility, which experts claim increases the availability of nutrients for the body. The simplest reason is that it aids you to blend everything easier. After soaking, wash thoroughly and drain.
2. BLENDING
A high-speed blender or even a mixer is more desirable to essentially grind the mixture. Use a 1: 3 ratio of nuts/grains/seeds to drinking water to yield great results. Start with 2 cups of water and little by little add more water until you achieve the thickness and taste that you want. Some like the mixture thick, some want it light. It all depends on your desire. Blend in the machine for about 1 minute. Do not over-blend, for this can make the mixture warm. Chill inside the fridge, or if you wish to drink it instantly, blend with a few ice.
3. SWEETENING
To make the milk sweeter, blend with pitted dates, maple syrup, stevia, agave, coconut sugar (muscovado), honey, and so on. You may furthermore add 1 teaspoon of vanilla extract or even some cinnamon to reinforce the flavor. You may also include 1 tablespoon of sunflower or soy lecithin in addition to coconut butter to be able to thicken the concoction. You may furthermore level up your milk with fruits, raw cacao, nutmeg, or other wonderful spices that make your imagination get wild.
4. STRAINING
Some nuts like macadamias, cashews, and pecans yield silky smooth milks. Alternatively, with most seeds and grains, especially the hard nuts like walnuts, you may come across some lumps, regardless of how much time you spend blending them. Some people actually prefer this fibrous milk, but others would like to strain it for the smoother, more processed product. To do this, place a food-grade nut milk bag on a container, transfer the blended mixture in, and lightly squeeze the bag until all liquid has passed through. Do not toss the pulp away as this has so many uses.
Use the pulp for baking cookies and crackers, or help to thicken pasta sauces, or even soups, and salads, too. It can be transformed into a very good body scrub by simply drying the pulp up, or by mixing it with virgin coconut oil.
5. RELISHING
Most milks are generally best kept inside the fridge in any tightly sealed bottle for two or three days. Freeze a few in ice cube trays for later use. Shake or blend again before drinking since they separate when stored over time.
Home-made nut milks are not only for drinking. They can be used for cooking too! Use them to substitute your dairy milk in anydish that you like. Use them for making home-made ice cream or other desserts have fun with with the little ones. Everything becomes lovelier when they are made out of love and care in the home.