Sunday, July 14, 2013

Nut Milk

I FINALLY got around to making nut milk in my juicer this past week and it was fantastic! If you like nut milk or are trying to make a switch from dairy milk, this is the recipe for you. If you don't have a juicer you can use your blender, it will just take longer to strain.

Nut Milk (Almond & Macadamia Nuts)
Time: Soak overnight, 30mins to Strain

- 3c Nuts (I used unsalted almond and macadamia nuts)
- 6c Water plus extra for soaking
- Sweetener to taste (I used honey, another good option is blended dates)
- Cinnamon/Nutmeg to taste (Optional)
- Ladle
  1. Add water to a bowl of nuts and soak overnight. Make sure that the water covers the nuts.
  2. Rinse the nuts and remove soaking water (do not use in the milk).
  3. Add 6c of water to the nuts and have your ladle near by.
  4. Turn on juicer and add a ladle full of nuts and water. Repeat this process slowly until you've added all the nuts.
  5. You can strain the milk into a bowl with fine strainer, cheese cloth, or nut milk bag.
  6. Add a pinch of salt, honey, cinnamon, and nutmeg and ENJOY!
I drank my first cup and strained the rest twice, it really is a matter of preference on how much pulp you like in the milk. This recipe made about 40z that I stored in mason jars for up to three days. Since there are no preservatives or pasteurization methods used the milk it will not last too long, just make as needed! Also note that milk will separate after sitting in the fridge, just give the jar a shake and it will be ready to go!

There will be two types of pulp that you can use as well, the dry pulp and the wet pulp. I've seen recipes for crackers with the dry almond pulp or you can just add it to your smoothies! I have a Korean porridge recipe I'll be posting in the near future with the wet pulp!

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