Did I ever tell you that I grew up on a farm? Even though I live on my own now I still have the same routines: waking up real early, milking the almonds… I’m kidding. Of course. But I did make my own almond milk! And today I tried rice milk too. I will include the simple recipes I used!
(For the record: I hate getting up real early in the morning and I never had to milk anything at home. No cows in sight!)
Nut milk bag
If you are a foodie you must have tried lactose free milk variates. Any favourites? I’m not sure what to think: soy milk for example is nowhere near the taste of actual milk and it can be rather expensive. This is why I decided to try making my own milk by use of a nut milk bag.
It is quite simple: you soak the nuts overnight, purée them in a food processor with some water and then you sift out the pieces left by use of the bag. You can sweeten the milk a bit by adding dates or vanilla extract, but this is not necessary.
You can use rice as well, which is even cheaper and quicker, too. Boil the rise, blend, sift and done. Easy as that!
This method can save you a lot of money, especially if you use the product that is left in the bag too. When I made the almond milk for example, I dried the residue into almond flour. Nifty!
You can choose the expense you want for the milk. You can use cheaper nuts such as cashews, or rice if you prefer an affordable milk.
Many nut milks include vague ingredients or additional oils and salt or even loads of sugar. Some nut milks only contain a miniscule percentage of the nuts and are filled with other ingredients you really don’t want in your morning smoothie! If you make it yourself you are 100% sure of the ingredient list.
If you need milk now, you sort of have a problem. You will either need to boil rice or soak nuts for at least 8 hours.
If you are, like me, used to regular milk… You will have to get used to the flavour.
Now it’s time for the recipes I used!
- Almonds, 200g soaked for at least 8 hours
- Dates, 4 pieces soaked for at least an hour
- Vanilla extract, 1 teaspoon
- Blend the almonds and dates with the water and vanilla extract for a few minutes until smooth.
- Pour the mixture through the nut milk bag or sieve.
- Wring out all of the milk left in the bag, which might take a few minutes.
- Pour the milk in a bottle.
- I have a magimix that is not big enough for 1 litre (it fits easily, but will start to overflow when I turn the machine on) so I usually puree the dates and almonds with only 300 ml of water and then add a bit while it's running.
- Rice*, 150g
- Vanilla extract, 1 teaspoon
- Cook the rice according to the directions. Drain the water and let cool completely.
- Place the rice in a blender with 700 ml water and the vanilla extract.
- Blend for at least 4 minutes, until the rice mixture is completely smooth.
- Pour the mixture through the nut milk bag or sieve into a bowl.
- Close the bag and start wringing to get all of the milk out of the rice.
- Continue until no more milk comes out: this might take a while.
- Throw out the leftover product and pour the milk into a bottle.
- *: for this version I used white rice because that's what I had, but you can use any type.
- Add some extra dates if you'd like the milk a bit sweeter.
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