How to make Home-Made Nut Milk

How to make Home-Made Nut Milk

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How to make HomeMade Nut Milk Make your ownhomemade nut milkby following these five simple steps. You can make many different plantbased “milks” by means of blending raw nuts, seeds, and grains with just water. Homemade plantbased milks are always freshly made, clear of preservatives and you're completely sure in the integrity of the product: ingredients are of high quality, controlled sugar levels, and adaptable texture or thickness of the endproduct. Here’s a sample of the nuts, grains, and seeds that you can use to make milk: Almonds, cashews, Brazil nuts, macadamias, hazelnuts, pistachios, pecans, coconuts, hemp plant seeds, soybeans, pumpkin plant seeds, sesame seeds, sunflower seeds, sacha inchi seeds, quinoa, flax seeds, millet, oats, and even rice. Milking plant seeds, raw nuts, and grains is really simple and fast. It could help the homemaker to save many bucks, too. Here’s how you do the magic: 1. SOAKING Place nuts, grains, or seeds in a bowl with filtered water. You may put in a pinch of sodium for flavor. Salt also aids in quickening the soaking process. Different types of nuts or grains need different soak times. I have arranged a chart of soaking times intended for different foods here in this article (LINK). Soaking is important to improve the actual milk’s digestibility, which in turn increases the availability of nutrients for your body. The simplest reason is that it really helps to blend everything with less effort.

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Published 17 November 2014
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How to make HomeMade Nut Milk
Make your ownhomemade nut milkby following these five simple steps.
You can make many different plantbased “milks” by means of blending raw nuts, seeds, and grains with just water. Homemade plantbased milks are always freshly made, clear of preservatives and you're completely sure in the integrity of the product: ingredients are of high quality, controlled sugar levels, and adaptable texture or thickness of the endproduct.
Here’s a sample of the nuts, grains, and seeds that you can use to make milk:
Almonds, cashews, Brazil nuts, macadamias, hazelnuts, pistachios, pecans, coconuts, hemp plant seeds, soybeans, pumpkin plant seeds, sesame seeds, sunflower seeds, sacha inchi seeds, quinoa, flax seeds, millet, oats, and even rice.
Milking plant seeds, raw nuts, and grains is really simple and fast. It could help the homemaker to save many bucks, too. Here’s how you do the magic:
1. SOAKING
Place nuts, grains, or seeds in a bowl with filtered water. You may put in a pinch of sodium for flavor. Salt also aids in quickening the soaking process. Different types of nuts or grains need different soak times. I have arranged a chart of soaking times intended for different foods here in this article (LINK). Soaking is important to improve the actual milk’s digestibility, which in turn increases the availability of nutrients for your body. The simplest reason is that it really helps to blend everything with less effort. After soaking, wash thoroughly and strain.
2. GRINDING
A highspeed blender or maybe a mixer is more desirable to completely grind the mixture. Use a 1: 3 ratio of nuts/grains/seeds to mineral water to yield the most desirable results. Start with 2 cups of water and gradually add more water and soon you will achieve the thickness and taste that you like. Some like the mixture thick, some enjoy it light. It will depend on your desire. Blend in the machine for about 1 minute. Do not overblend, for this can make the mixture warm. Chill in the fridge, or if you want to drink it immediately, blend with a few ice.
3. FLAVOURING
For making the milk sweeter, blend with pitted dates, maple syrup, stevia, agave, coconut sugar (muscovado), honey, and so forth. You may furthermore add 1 teaspoon of vanilla extract or even some cinnamon to further improve the flavor. You can even include 1 tablespoon of sunflower or soy lecithin along with coconut butter in order to
thicken the concoction. You may likewise level up your current milk with fresh fruits, raw cacao, nutmeg, or other wonderful spices which make your imagination go wild.
4. STRAINING
Some nuts like macadamias, cashews, and pecans yield silky smooth milks. On the other hand, with most seeds and grains, especially the hard nuts like almonds, you may find some grits, regardless of how much time you spend blending them. Some people actually prefer this grainy milk, but others may want to strain it for a smoother, more processed product. To achieve this, place a foodgrade nut milk bag on a container, transfer the blended mixture in, and lightly squeeze the bag until all liquid has come through. Do not throw the pulp away as it has so many uses.
Use the pulp for baking cookies and crackers, or complement pasta sauces, or maybe soups, and salads, too. It can be transformed into a really good body polish by simply drying the pulp up, or by mixing it with virgin coconut oil.
5. ENJOYING
Most milks are usually best kept in the fridge in a tightly sealed bottle for a couple of days. Freeze some in ice cube trays for later use. Shake or mix again before drinking because they separate when stored as time passes.
Homemade nut milks aren't only for drinking. They can be used for cooking also! Use them in place of your dairy milk in any dish that you like. Use them for making home made ice cream or other desserts to enjoy with the kids. Everything becomes lovelier when they are made out of love and care in the home.
To get more nut milk dishes and tips, check out our sitehttp://kitopia.club.