How to make your own vegan milk … kitchen helper
These days there’s a huge variety of milks available to buy, from cow’s milk to goat milk to plant-based milks like almond milk or rice milk. But have you ever thought about making your own plant-based milk? It’s really quite a simple process to make your own milk to add to tea or coffee or to splash on your breakfast cereal. Here’s how to DIY almond milk, oat milk and rice milk.
For all these recipes you will need a sheet of muslin for straining, a measuring jug and a blender or food processor.
Almond Milk
Makes about 500ml
Ingredients – 250g blanched almonds and 1 tsp maple syrup
Cover the almonds with water and soak overnight. Drain and then blend with 500ml water and 1 teaspoon of maple syrup in a blender or food processor until smooth. Strain through muslin twice, discarding the puree that gets caught by the muslin. Taste and add more maple syrup if you prefer it sweeter and more water if you want a thinner consistency. Shake or stir before drinking.
Oat milk
Makes about 500ml
Ingredients – 100g rolled oats, 1 tsp maple syrup
Blitz oats, maple syrup and 250ml water for 30 seconds in a blender or food processor. Do not blitz for any longer than 30 seconds or the mixture will become slimy. Strain through muslin twice, discarding the puree that gets caught by the muslin. Taste and add more maple syrup if you prefer it sweeter and more water if you prefer a thinner consistency. Shake or stir before drinking.
Rice milk
Makes about 400ml
Ingredients - 250g white or brown rice – brown rice gives a nuttier taste, 2 tsp maple syrup
Toast the rice in a dry frying pan until it is lightly golden and then soak it overnight in 250ml water. Drain well, then blitz with 250ml water and 2 tsp maple syrup in a blender or food processor until smooth. Strain through muslin twice, discarding the puree. Taste and add more maple syrup if you prefer a sweeter drink, or more water if you prefer a thinner consistency. Shake or stir before drinking.
