Basic Recipes

5 times to define milk

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


Oatmilk

Ingredients:
⁃ 90 g (1 cup) oats (soaked for at least 15 minutes)
⁃ 720 ml (3 cups) filtered water
⁃ 2 tbsp maple syrup
⁃ 1 tsp vanilla powder/extract
⁃ 1/2 tsp cinnamon (optional)
⁃ pinch of salt

Extra needed: sieve, high speed blender, bowl

Directions:
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 pulverise 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. 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.

IMG_0123


Cashew nut milk

Ingredients:
⁃ 120 g (1 cup) raw cashew nuts, soaked for 2 hours
⁃ 720 ml (3 cups) filtered water
⁃ pinch of salt

Extra needed: sieve, high speed blender, bowl

Directions:
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 into a clean, sealed bottle, will keep for about 3 days in the refrigerator. Before using, shake and stir, because homemade milk separates.


Ricemilk

Ingredients:
⁃ 2 cups cooked brown rice (cook the rice in water, or coconut milk for a coconut flavour)
⁃ 8 cups filtered water IMG_0110
⁃ pinch of salt

Extra needed: sieve, high speed blender, bowl

Directions:
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 into 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.


Soymilk

Ingredients:
⁃ 80 g (1/2 cup) soybeans, soaked for at least 12 hours
⁃ 1 L. (4 cups) water

Extra needed: sieve, high speed blender, bowl

Directions:
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. Let it cool down. 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

Ingredients:IMG_0250
⁃ 150 g (1 cup) raw (skinless) almonds, soaked for at least 12 hours
⁃ 480 ml (2 cups) filtered water

Extra needed: sieve, high speed blender, bowl

Directions:
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.


To add more flavour:

  • 6-8 soaked dates IMG_0097
  • 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.

 


 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s