SF

Homemade milk, super super super easy to make. And so much better for your milkshake. Or tea break. Pancakes and fruitcakes.

Even chocolate cake tastes better, knowing you’re making the world a little bit brighter..by making your own, and it’s good for your bones✌️.

So mix and choose your flavour, add the nuts or beans. Becoming an outsider for caring about Mother Earth? So be it, enjoy your milk that’s high in protein. #readytokickass

5-five-ways-to-define-milk-almond-cashew-rice-oat-soy-gluten-free-recipe-bottles

5 ways to define milk

Michelle Braakhuis
Homemade milk, super super super easy to make. And so much better for your milkshake. Or tea break. Pancakes and fruitcake. Even chocolate cake tastes better, knowing you’re making the world a little bit brighter..by making your own, and it’s good for your bones✌️.
Prep Time 5 mins
Cook Time 5 mins
when boiling soybeans, add 20 mins
Total Time 10 mins
Course Drinks
Cuisine European
Servings 5 liter
Calories 491 kcal

Equipment

  • sieve
  • high speed blender
  • large mixing bowl
  • sauce pan
  • measuring cups & spoons

Ingredients
  

OAT MILK

  • 1 cup oats soaked for 15 minutes
  • 3 cups filtered water
  • 2 tbsps maple syrup
  • 1 tsp vanilla powder or extract
  • ½ tsp cinnamon optional
  • pinch of salt

CASHEW NUT MILK

  • 1 cup raw cashew nuts soaked for 2 hours
  • 3 cups filtered water
  • pinch of salt

RICE MILK

  • 2 cups brown rice, cooked cook rice in coconut milk instead of water for a coconut flavor
  • 8 cups filtered water
  • pinch of salt

SOY MILK

  • ½ cup soy beans soaked for at least 12 hours
  • 4 cups filtered water
  • pinch of salt

ALMOND MILK

  • 1 cup raw (skinless) almonds soaked for at least 12 hours
  • 2 cups filtered water
  • pinch of salt

Instructions
 

OAT MILK

  • Rinse and drain the oats.
  • Rinse very well, make sure all the ’slime’ is washed off.
  • Scoop the oats in a high-speed blender together with the water.
  • Blend for about 10 seconds, no need to pulverize the oats completely.
  • Take a fine sieve, place over a large bowl and pour the oat milk slowly into the sieve.
  • Make sure all the milk flows through.
  • Scoop the oat pulp into a small bowl and set aside.
  • Wash your blender and pour the milk into the blender ones again.
  • Add the maple syrup, vanilla, cinnamon, and salt.
  • Blend slowly for about 1 minute.
  • Want extra flavour? Read below.
  • Pour the milk into a clean bottle and cool into the fridge.
  • You can store the milk in a sealed bottle for about 5 days.
  • Before using, shake and stir, because homemade milk separates.

CASHEW NUT MILK

  • Rinse and drain the cashew nuts. Rinse very well.
  • Add the cashew nuts, water and salt into a high speed blender.
  • Blend for about 1 minutes, until smooth and creamy.
  • Want extra flavour? Read below.
  • Pour the milk into a bottle, do not strain.
  • Cashew milk stored in a clean, sealed bottle, will keep for about 3 days in the refrigerator.
  • Before using, shake and stir, because homemade milk separates.
    5-five-ways-to-define-milk-almond-cashew-rice-oat-soy-gluten-free-recipe

RICE MILK

  • Add the rice into a high speed blender, together with the salt and water.
  • Blend until smooth for about 1 minute.
  • Pour the milk into a bottle, do not strain.
  • Cashew milk stored in a clean, sealed bottle, will keep for about 3 days.
  • Rinse and drain the cashew nuts. Rinse very well.
  • Add the cashew nuts, water, and salt into a high speed blender.
  • Blend for about 1 minutes, until smooth and creamy.
  • Want extra flavour? Read below.
  • Pour the milk into a bottle, do not strain.
  • Rice milk stored into a clean, sealed bottle, will keep for about 3-5 days in the refrigerator.
  • Before using, shake and stir, because homemade milk separates.

SOY MILK

  • Rinse and drain the soybeans. Remove the outer skins.
  • Blend the soybeans with 750 ml / 3 cups of water and mix for about 1 minute in a high speed blender.
  • Take a fine sieve, place over a large bowl and pour the milk slowly into the sieve.
  • Afterwords, pour the mixture in a saucepan, add the last bit of water and bring to a boil.
  • Stir occasionally and cook over medium heat for about 20 minutes.
  • Once cooked, allow to cool down completly.
  • Want extra flavour? Read below.
  • Pour the milk into a bottle.
  • Soy milk can be stored in a sealed bottle in the refrigerator for about 3-5 days.
  • Before using, shake and stir, because homemade milk separates.

ALMOND MILK

  • Rinse and drain the almonds. Rinse well in cold water.
  • Place the almonds together with 2 cups of water into a high speed blender.
  • Blend for 2-3 minutes.
  • Take a fine sieve, place over a large bowl and pour the almond milk slowly into the sieve.
  • Scoop the almond pulp into a small bowl and set aside. (you can use the almond pulp to make hummus, follow a basic recipe and add the almond pulp instead of chickpeas. You can find a recipe here.)
  • Want extra flavour? Read below.
  • Pour the milk into a clean bottle and cool into the fridge.
  • You can store the milk in a sealed bottle for about 2 days.
  • Before using, shake and stir, because homemade milk separates.
    5-five-ways-to-define-milk-almond-cashew-rice-oat-soy-gluten-free-recipe-bottles

Notes

TO ADD MORE FLAVOUR:
  • 6-8 soaked dates
  • 1-2 tbsp maple syrup
  • 2-3 tbsp raw cacao powder
  • 1-2 tsp vanilla powder/extract
  • 2-3 tsp cinnamon
  • 2 cups fresh strawberries
  • 2 cups fresh raspberries
  • 2 cups blueberries
  • 1 fresh mango
  • 2-3 overripe bananas
Mix in a blender together with the milk, right before you pour it into a bottle.

Nutrition

Calories: 491kcalCarbohydrates: 49gProtein: 17gFat: 28gSaturated Fat: 4gTrans Fat: 1gSodium: 98mgPotassium: 563mgFiber: 8gSugar: 8gVitamin A: 4IUVitamin C: 1mgCalcium: 141mgIron: 5mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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