Make your own Milk

The following recipes are all from a wonderful Article in Nourish Magazine.

Rice Milk
3/4 cup brown rice
7 1/2 cups of water, divided
1/2 tsp pure vanilla extract

  1. In a Saucepan, bring rice and three cups of water to a boil. Reduce to a simmer, and cook for 45 minutes, adding water if the pan dries out. 
  2. When rice is soft, remove from heat and add four-and-a-half more cups of water and the vanilla. Stir, then let sit for an additional 45 minutes. 
  3. Transfer soaking rice to a blender or food processor to mix for three to four minutes.  Strain through a fine mesh sieve or cheese cloth into a mason jar or pitcher, and enjoy for four to five days. 

Oat Milk
1 cup steel-cut oats
3 cups filtered water
3 dates, pitted
1 tsp pure vanilla extract
1/ tsp fine-grain sea salt

  1. Place the oats in a large bowl and pour enough eater to cover. Allow to sit for 10 minutes. Drain and place in blender.
  2. Add three cups of water and dates. Process until the oats have broken down into liquid. You may add more water if a thiner milk is desired or less for a slightly thicker consistency. 
  3. Strain through a cheesecloth or sieve, and enjoy for three to four days in an airtight bottle. 

Quinoa Milk
1 cup uncooked quinoa
1 tsp vanilla extract
Pinch of salt

  1. Soak quinoa overnight in 2 cups of water. Before cooking, drain through a sieve and rinse until water runs clear.
  2. To cook, bring another 2 cups of water to a boil. Add quinoa and bring to a second boil, then cover and simmer on low for 15 minutes. When done, fluff quinoa with a fork.
  3. Place 1/2 of the cooked quinoa into a blender with 2 cups of filtered/ purified water. Blend on high for 1-3 minutes until smooth (Use the other half for dinner if you want).
  4. Pour milk through cheesecloth while holding over a bowl or large jug. The milk will strain through slowly  on its own, but you can gently squeeze and massage the bottom of the bag to speed up the process.
  5. Put strained milk back into the blender and add water (1 cup at a time) to your desired consistence. Add Vanilla extract salt and any other flavourings if using any. Store for 3 to 5 days.
Coconut Milk
4 cups of water
2 cups of unsweetened shredded coconut

  1. Heat water, but don't boil. it should be hot but not scalding. 
  2. put coconut in a blender and add water. (If all water won't fit, you can add the water in two batches).
  3. Blend on high for several minutes until thick and creamy. 
  4. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thickness of cheesecloth to get remaining pieces of coconut out. 
  5. If you have to split the water, put all the coconut back in the blender and start again. 
  6. Flavour options: add in after all coconut has been strained out. 1/2 tsp vanilla extract, 1/2 cup fresh or frozen strawberries, 2 tsp cocoa and 1/2 tsp vanilla.
  7. Drink immediately or store in the fridge. Should be used in three to 4 days after making for the best texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate  on the top if stored in the fridge. Just shake or stir before using.
Almond Milk
2 handful of Almonds
dates (Optional)

  1. Place almonds into a glass bowl and soak overnight in enough water to cover the almonds. Empty the water every few hours and rinse, adding more soaking water after each rinse.
  2. Add one cup of water per handful of almonds - or more depending on the consistency you prefer - into a high-speed blender with the soaked almonds.
  3. Blend almonds and water for approximately two minutes. 
  4. Drain milk through a nut bag or sieve to separate from pulp.
  5. If you prefer a sweeter milk, simply add dates to the blending process. Store in airtight bottle for two to three days. 

Vic Lic

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