DIY nut, rice and seed milksPosted: August 14, 2013
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Making your own nut / seed / almond / rice milk is a great way to keep healthy and avoid the costs of store-bought versions. While some people are under the impression that a diy version is time-consuming and would require expensive equipment, the truth is that any old blender or food processor does the trick. What’s more, homemade nut milks are fresher and more nutritious. When soaked, nuts (especially almonds and walnuts) provide increased enzyme activity–resulting in better digestion and absorption of nutrients. Soaking nuts before use in recipes such as nut milk will initiate the sprouting process, after which nutrients and beneficial enzymes are readably available. Your gut, your taste buds, and your wallet will be all the more satisfied when you make the switch from store-bought to diy.
As for time, that depends on the level of expertise you are looking to achieve. Basically, you can make a simple and delicious nut milk from pre-soaked nuts in under 30 minutes! However, the quality and consistency of your product will improve with practice and persistence.
You will need:
1 cup raw almonds or your nut of choice
5 1/2 cups filtered water (2 for soaking the nuts, 3 1/2 for blending)
3 Mejool or 4 Delget Noor pitted dates OR 1 tsp maple syrup OR 2 stevia packets OR 1/2 tsp pure liquid stevia OR 1/8 tsp pure steviosides (optional, to taste)
3 pieces vanilla bean, thinly sliced crosswise OR 1 tsp vanilla extract OR 2 tsp vanilla bean paste (optional)
1 blender or food processor
1 strainer (sieve or colander)
3-4 pieces of cheesecloth
Soak the nuts overnight or for at least 8 hours. Place the nuts in a measuring cup or other container and make sure they are completely submerged. Add the 2 cups of filtered water, and let sit for at
least 8 hours but no longer than 24.
Drain the nuts and place in the blender with the other ingredients.
Blend or puree at a high speed for approximately three minutes or until the mixture appears to have reached a smooth consistency.
Remove any excess you find around the inner perimeter of the blender/food processor. If you desire a thicker nut milk, add 1-2 cups water (adjusted according to preference).
Line your strainer / sieve / colander with the 3-4 pieces of cheesecloth (in layers).
Carefully pour the nut milk mixture from the blender pitcher into a clean measuring cup. Wait patiently as the liquid filters into the measuring cup.
*Note: You may need to periodically remove the nut pulp from the strainer to allow for all of the liquid to filter into the measuring cup.