Homemade Plant-Based Milks

ricemilk
I spent the past few months exploring different options of homemade plant based milk and was surprised to discover that the whole process is very simple. It takes about 5 minutes as long as the main ingredient is soaked overnight in plenty of water. You do not need any fancy appliances and can use a simple food processor or blender.

Homemade, dairy-free milk last for three to five days when refrigerated in airtight glass containers. Boiling this milk with sugar or an alternative sweetener and then simmering the mixture for around 45 minutes results in a thick consistency very similar to condensed milk.
Hemp seed and rice milk provide very good, creamy and nut-free alternative. The left-over pulp can be used as an ingredient for other recipes and I am including some ideas.

‘The left-over pulp can be used in other recipes and during the tv programme I have made use of it by making pie crusts, energy balls and granola bars.  The possibilities are endless and I like the idea of making the most out of every ingredient, extracting the milk and using the pulp with absolutely no waste.  It is always best to use a milk bag to squeeze out as much of the liquid as possible’

milkbag

Almond Milk
You will need:
1 cup almonds
3 cups bottled or filtered water and more for soaking
a pinch of salt
2 dates

 


Soak the almonds overnight. Drain the water and rinse the almonds.
Place the almonds in a blender and add 3 cups of bottled or filtered water. Add the dates and a pinch of salt.
Blend on high speed until the mixture is well blended. The almonds must be totally ground and the mixture appears consistent.
Strain the almonds by placing them in a sieve covered with muslin or a clean dishcloth.
Squeeze out the almond milk into a container by wringing the dishcloth or muslin. Do not discard the ground almonds
Refrigerate the milk in airtight glass containers for up to 4 days.
Use Almond Pulp to make almond flour. Place the almond pulp on a flat ovenproof dish covered with baking paper and bake it in a cool oven at 150°C for an hour. Allow to cool down completely preferably overnight, then place in a food processor and grind to a fine texture.

Hazelnut Milk
You will need:
1 cup hazelnuts
3 cups filtered or bottled water and more for soaking
1 tsp organic apple vinegar
Pinch of salt

 


For sweetened milk add 1 date or 1 tbsp stevia and some vanilla
Place the hazelnuts in a glass container and soak them overnight with a pinch of sea salt and a tsp of apple organic vinegar. Drain and discard the soaking liquid and rinse the hazelnuts well.
Place the hazelnuts in the blender and add 3 cups of bottled water. For a sweetened milk add also 1 date or 1 tbsp of stevia and some vanilla.
Blend at high speed until the nuts are completely ground to a fine pulp. Place a piece of muslin or a clean tea towel over a sieve. Pour the contents of the liquidiser into the covered sieve and gently press the pulp down to squeeze the liquid through. Store the milk in a sealed container in the fridge for up to 3 days.
Use the hazelnut pulp to add to smoothies.
Hemp Milk
You will need:
½ cup hemp seeds
4 cups filtered or bottled water and more for soaking
2 dates
Vanilla

hemp seeds
Soak the hemp seeds overnight in a glass container. Drain and discard the water. Place the soaked hemp seeds in a liquidiser or blender and use a high setting to completely grind the seeds to a fine consistency. Strain the hemp milk by pouring it through a strainer covered with a clean tea towel. Store in an airtight container in the fridge for up to a week.
Use the hemp seed pulp as an additional ingredient to make homemade energy bars.

Coconut Milk

coconutmilk

Fresh homemade coconut milk as seen on tv, photgraphy during the live show by Marconia Schembri      For the home made coconut milk you will need: 100g coconut, 5 cups of filtered or bottled water, a pinch of salt [1 date, optional].  Soak the coconut in water overnight.  Place in a blender or food processor.  Add the filtered or bottled water and blend on high speed for 4 minutes until the mixture is milky and consistenty.  Pour the mixture into a sieve covered with a clean dishcloth or use a nut milk bag.  Squeeze the rest of the coconut milk but wringing the dishtowel until you have extracted as much coconut milk as possible.

Rice Milk
You will need:
1 cup long grain rice. I like to use basmati
5 cups water and more for soaking
1 tbsp agave
Vanilla

oatmilk

Making rice milk during a live tv show, photography George Aquilina  Appliances by Kitchenaid at Forestals, professional wear Chefworks, nails by Jessica Camilleri using Max Factor Noisette No 145

Rinse the rice and place it in a glass container. Immerse completely in water and allow to soak overnight.
Drain the rice and place it in a blender with the rest of the ingredients.
Process the rice on high speed for about 3-4 minutes. Line a sieve with a clean dish cloth and place over a bowl. Pour the rice milk into it and squeeze as much milk as you can by wringing the dishcloth with your hands. Store in airtight containers in the fridge for up to 3 days.
Use the rice pulp to make a rice pudding. Place the rice pulp in a saucepan and cover with water. Add some cinnamon and honey or agave and 2 tablespoons of raisins. Bring to boil and reduce the heat. Stir constantly and when the liquid is absorbed, remove from the heat. Add more rice milk to achieve the consistency of your choice and serve warm.

Oat Milk

You will need:

1 cup oats
3 cups filtered or bottled water and more for soaking
1 date or 1 tbsp agave
A pinch of salt

oat milk george.jpg

Homemade Oat Milk, this photo was taken by George Aquilina during a live tv show, kitchenware by Tescoma

Soak the oats overnight in plenty of water. Drain and discard the soaking water and place the oats in a blender. Add the filtered or bottled water and the rest of the ingredients. Strain the oat milk by pouring it through a strainer covered with a clean tea towel. Use your hands to wring the tea towel to squeeze all the milk out. Refrigerate for up to 3 days. Stir the milk thoroughly before using it. This milk can be used to thicken a soup or dessert simply by adding heating it as it becomes thick and gelatinous.

‘The pulp from plant based milks can be used in a variety of recipes’

oat-pie-crust-illumina-media

Use your left over oat pulp to make pie crusts for tarts.  Photography Illumina Media during a live tv show.  Fresh fruit by Big Fresh Mosta

Use the oat pulp to make an oat flour crust for tarts.  Place the oat pulp on a flat ovenproof dish covered with baking paper and bake it in a cool oven at 150°C for an hour.  Allow to cool down completely preferably overnight, then place in a food processor and grind to a fine texture.  Then add it to your recipe to make a tart crust.  Ingredients: 200g flour, 200g oat flour, 100g ricotta,  1 tablespoon agave or honey, a few drops vanilla, zest of half an orange, 1 egg and cold water.  Method: Sieve the flour and add the oatmeal.  Add the ricotta and rub it into the flour and oatmeal using your fingertips
Add the other ingredients except the water and eggs and mix. Now add the beaten eggs, mix using a knife. Then add the cold water, start with one tablespoon and mix, then add a spoonful at a time until you form a dough. Wrap in cling film and leave in the fridge for half an hour. Roll out onto a lightly floured surface.

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