Make Your Own Milk

Fresh, nutritious, vegan, gluten-free, wholesome, delicious milks can be a good part of your natural diet!

Every Natural Kitchen needs one.  Or maybe even two.  Having these can prove indispensible.  Not only do you get fresh milk made from your choice or a combination of raw, organic nuts, seeds, or grains,  but you also are able to choose the other added ingredients as well.  Commercially made nut milks are boxed in aseptic packaging designed to last for a long time on the shelf.  Yes, these can have a place in your kitchen-for a quick fix or for traveling perhaps.  Tricalcium phosphate is added to these commercial milks to boost the calcium content, but we can calcium in a form much more assimilable from the nuts themselves, especially almonds.  Also from our dark, leafy greens we so love to include in our menus.  What about the added sugar?  It could be evaporated cane juice, but if not, we vegans like to stay away from conventional sugar which has all of it nutrients stripped from it as well as the fact that it is filtered by a bone char method using animal bones in order to bleach the sugar white.  So, if we can provide ourselves and our families with the freshest and best ingredients, then why not?  All it takes is a few minutes to make a batch that will last a few days in the fridge, that is, if it doesn’t get used up so quick!  Here’s a simple basic nut milk recipe to get you started.  This recipe is great for drinking straight, pouring over whole grain cereal, blending into smoothies, or wherever else you desire a sweet milk.  If you would like a plain milk, just omit or reduce the sweetener.   p.s. Hazelnut milk is our favorite, try it!  And don’t forget to save the pulp for use in other recipes!

Basic Nut Milk Recipe

 

1 cup organic, raw nuts, seeds, or grains that have been soaked overnight- use your choice or a combination of almonds, hazelnuts, Brazil nuts, cashews, sunflower seeds, hemp seeds, sesame seeds, whole oats, brown rice, etc.

3-4 cups filtered water depending on desired thickness.

2-4 Tablespoons agave nectar OR 2-4 soft dates amount depends on desired sweetness.  If using dates, try Medjool dates for their softness and sweetness.

1/8 teaspoon Celtic sea salt

1/2 teaspoon pure Vanilla extract or powder

Cover nuts with water and soak for several hours or overnight.  Strain and discard the soak water.  Rinse.Place the nuts, seeds or grains and dates, if using in a blender and add 1 cup of the water.  Process until it becomes smooth, gradually adding in more water and the agave (if using) and sea salt.

Line a strainer with cheesecloth that has been folded over several times or use a nut milk bag.  Pour the milk into the cloth or strainer to remove the pulp.  Squeeze gently to extract the milk.  Place the strained milk into a container and refrigerate.  Keeps for 3-4 days in refrigerator.

For delicious Carob Milk: Blend in 3 Tbsp. raw or roasted carob powder.