Looking for ways to cut down your waste and save some money? How about making your own alternatives milks. Plus, your product will be free of unwanted chemical additives that do not have to be listed on the product label.
Remember buying organic ingredients, is best for you and the earth.
Oat Milk
tp://chocolateandzucchini.com/archives/2011/05/homemade_oat_milk.php
Homemade Oat Milk
- 50 grams (1/4 cup) raw organic oat groats
- 1/4 teaspoon sea salt (optional)
Yields a scant liter (or quart) of oat milk.
Step 1: Soak
Put the oat groats in a bowl, cover with fresh water, and leave to soak for 8 hours or overnight. Rinse the oats and throw out the soaking water.
Step 2, option 1: Raw oat milk
If there is time, leave the oats in the colander at cool room temperature for 12 to 24 hours, to initiate the sprouting process.
Put the oats in a blender* with the salt, if using, and 1 liter (1 quart) fresh water, and whizz until very smooth.
Let the water and oats mixture rest for 1 hour at room temperature.
Step 2, option 2: Cooked oat milk
Place the oats, the salt if using, and 250 ml (1 cup) fresh water in a saucepan. Bring to a simmer over medium heat, cover, and cook at a low simmer for 40 minutes (or according to package instructions). Let cool completely.
Transfer to a blender*, add 750 ml (3 cups) fresh water, and whizz until very smooth.
Step 3: Strain
Strain through a fine-mesh sieve into an airtight container. (Reserve the solids and add them to a bread dough, or a cake or muffin batter.)
Oat milk will keep for 4 to 5 days in the fridge. It will separate as it sits; stir very well before using.
If you're going to use the oat milk for drinking, rather than cooking, you can sweeten it to taste with a little honey or other liquid sweetener, and flavor it with vanilla, spices, cocoa powder, or fruit syrup.
* If you don't have a blender, you can use a food processor. However, food processors aren't watertight, and if you add in the water all at once, it will leak out from the lid. What you need to do then is process the oats with just a little of the water at first, say 80 ml (1/3 cup). When the oats are roughly puréed, add a little more water and process until finely puréed. Add the rest of the water out of the food processor, and stir to combine.
4 cups hot water
1 cup oats (any kind)
Directions
1. Heat the 4 cups of water and add to oats in a container. Note: do NOT use boiling water.
2. Let sit at least overnight in the fridge but for as long as two days.
3. Blend oats and water together in a blender. Add another cup of water if you'd like it thinner.
4. Strain the milk through a metal mesh strainer or one layer of cheesecloth. Note: this will make your cheesecloth harder to clean than when you used it for the yogurt.
Ta-da! That's all there is to it. How simple. Use within 5-7 days unless you like oat milk that's started to go a little bad (hey, to each his own).
OAT MILK
Directions:
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(To cook steel cut or thick rolled oats, bring 1 cup of water to a boil in a small sauce pan, add 1/2 cup of oats and turn the heat down to med/low, they just want to gently simmer for about 10 minutes. Give it a stir to check to see if the oats have absorbed all of the water.).
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Bring 5 cups of water to a boil.
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As you are waiting for the water to boil, add the rest of the ingredients to a blender. As soon as your water is boiling add 3-4 cups to the blender. Be sure that there is room left in the top of the blender and that the lid fits securely or you could risk splashing yourself with hot water when you flip the switch.
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Turn your blender on low and increase to high speed, blending for about 20 seconds or so. Check the consistency, add more water as necessary to achieve the desired thickness. The mixture will thicken a little as it cools off and eventually chills.
Rice Milk:
Recipe for Rice Milk Ingredients
- 1 cup long grain brown rice
- pinch salt
- 1-2 Tbsp unrefined sugar or maple syrup (optional)
- 2 tsps vanilla extract (optional)
Recipe for Rice Milk Directions
- Put the rice in a large pot with 8 cups of water and a pinch of salt. Bring to a boil, then turn down to simmer for 3 hours. Fill a blender halfway with the very well-cooked rice, and add another part water (i.e. another 8 cups of water for the whole batch). Blend for a minute or two until the rice is fairly smooth.
- The most efficient way to strain your rice milk is to use a mesh bag or cheesecloth and a wide mouth funnel. Put the mesh through the funnel into the container you want to store your rice milk in. I like to use mason jars. Pour the rice mixture into the bag through the funnel. If you use a container with a wide opening, you might not need the funnel. Pull the mesh up through the funnel, squeezing the water out of the rice.
- If you don't have a mesh bag or cheesecloth, you can use a mesh strainer. Pour the rice mixture through the strainer into a container.
- Swirl the rice around with your hand to push all of the water through. Be sure to use a bowl or container that's bigger than your strainer, otherwise you'll most likely make a mess. This usually means transferring the milk after straining to your container for storage, but in the long run it's less clean-up. I hope you enjoy this recipe for rice milk, the latest of my healthy vegan recipes. What do you think? Let me know by leaving a comment below.
Rice Milk video:
https://www.youtube.com/watch?v=_X6zgAqJGXw&feature=player_embedded#!
Easiest Almond Milk Recipe Ever
Ingredients
1 cup organic almonds (soaked and dehydrated, if possible.
4 cups water filtered of course.
Sweetener to taste, honey, real organic maple syrup, brown rice syrup or agave
1/2 tsp vanilla (optional; to taste)
Dash salt (I love Real Salt)
Other optional flavorings: Chocolate or carob, cinnamon – the sky’s the limit!
Method
1. Place all ingredients in a blender.
2. Blend ’til smooth.
3. Strain milk through a nut milk bag or cheesecloth
3. Pour and enjoy.
Replies
http://www.naturalhealthstrategies.com/oat-milk.html
Another recipe I am going to try :)
I just made the almond milk and it is fabulous! ( I used the organic almonds that I had soaked for 8 hours and then they were put in a food dehydrator for 8 hours). For the sweetener I used a little bit of organic raw agave and a little bit of organic real vanilla extract. The recipe above for the almond milk is a great one.