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Milking the Nuts!

February 12, 2012

Milking the Almonds!

I have spoken before about making alternative milks and this is where you learn how. I have never been diagnosed with a dairy intolerance and nor have ever been an avid milk drinker but I do think that having a broader variety in our diet cannot be a bad thing. I use nut milk in shakes, smoothies & baking and no one knows the difference.

Milk to me, has always needed to be served ice-cold, or boiling hot, much to the chagrin of the local barista who refuses to overheat my milk despite my pleas. Must be a throw back to the old warm milk served at primary school days! Oh, and I forgot to mention, it needs to be chocolate flavoured!!

Many of my customers have a dairy intolerance which has opened my eyes to the world of milk alternatives, namely, soy, almond, rice, oat & even hazelnut.

As for soy, you either love it or hate it or pretend!! The soy milks available commercially all have added ingredients.

A well-known brand has listed on its panel:

Filtered Water, Whole Soy Beans (Min. 17%), Sugar, Sunflower Oil, Calcium Phosphate, Vegetable Gums (460, 407, 466), Colour (171), Sea Salt, Flavours, Food Acids (340, 331).

Homemade soy milk has 2 ingredients: soy beans & water, and tastes COMPLETELY different. (Although I still don’t like it, despite loving tofu & bean curd)

You will find similar additives in other milk alternatives and if you buy the tetrapak milks, they are ultra heat-treated and can be packaged in BPA lined cartons. YUK!

So all of this new-found information inspired me to make my own milk alternatives. I prefer (paleo friendly) cashew or almond or almond/sunflower mix or even coconut. Many of my customers make rice milk, oat milk and soy. Try it and see the difference for yourself.

150g raw almonds soaked in water over night.

Change the water a few times if you remember. I use raw almonds which make the milk slightly grey in colour, you can use blanched almonds which will give you a whiter milk – I am just lazy!

Drain & rinse the almonds and blitz in the TM with a MC of water on SP 10 for 1 minute. Lots of people I know like to add a couple of dates for sweetness and/or a pinch of salt but I don’t.

Add 500g water and blitz on SP 9 for 1 minute.

Add another 500g of water – give or take 100g – this is up to you, whether you prefer your milk thicker or thinner.

Pour through a nut bag and squeeze the solids to extract as much milk as you can. The resulting solid waste looks like this:

Solids left after draining the nut milk are called “chana”

You will get more chana from soy & oat milks and less (almost none) from cashews. It varies from nut to nut!

As I hate to waste anything, I crumble this chana onto an oven tray and slow roast it to dry it out for an hour or so. Be careful not to have the oven too hot – 120°C is enough, or it will burn.

I then throw it back into a clean, dry TM and end up with this:

Dried Chana

I use the chana in smoothies, cakes & breads. It doesn’t have much nutritional value as it has all been squeezed out, but it is a good source of natural fibre.

Let me know what milk alternatives you like to make. If you have any questions about it, leave me a comment and I will do my best…
5 Comments leave one →
  1. Sharon permalink
    January 21, 2013 8:23 pm

    Do you have a recipe for oat milk? It’s not something I have had success with, making it myself. Any help would be greatly appreciated! Thanks

    • January 28, 2013 11:11 am

      Hi Sharon

      I havent made oat milk but if you head over to quirky jo, I am sure she will have a recipe!


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