More and more plant milks are consumed by people, as a matter of intolerances, but not only.
The number of those who try to make it in their own homes is growing more and more, discovering simple and healthy ways, with a few simple tools, to make nutritious and tasty drinks at low cost.
Here are a few short recipes of how some plant milks can be extracted to replace cow's milk.
How to extract soy milk
Among the most common plant milks there is undoubtedly soy milk, one of the first to be known and sold on the Italian market along with rice milk, which can also be prepared on its own.
In summary it can be said that it is prepared by soaking, blending and then boiling the dried yellow soy beans (about 100grammi per liter of water), then filtering everything in the final phase of the operation.
Home made rice milk
Even rice milk can be prepared at home, here is the procedure and the doses.
Ingredients :
> 50 grams of white rice,
> one liter of water.
Preparation : boil the rice in water for a time longer than cooking, so that the beans soften, blend everything with a mini pimer, until everything is well blended. Filter with a thick mesh strainer and bottle. If you want you can still add a little water to make it more liquid, a pinch of salt and about a tablespoon of rice malt or whole brown sugar if you want to sweeten it.
Discover also how to make coconut milk
The tasty oat milk
One of the most appreciated in terms of taste of plant milks, oat milk is rich in folic acid which makes it an indispensable food for cell turnover and suitable for pregnant women. Here is how it is done in brief
Ingredients :
> 50 grams of oat flakes,
> 300ml of hot water.
Preparation : soak the flakes in hot water for about half an hour; pass them to the blender, adding another 500ml of cold water. If desired, add vanilla or cinnamon, a teaspoon of sugar or honey and a pinch of salt. It is filtered with a colander in an airtight glass bottle.
As rich as sesame milk
Very rich in minerals, such as calcium, phosphorus, mangnesium and iron, this raw milk is perfect for those who follow strict vegetarian or vegan diets. Here's how it's done.
Ingredients :
> 50 grams of sesame seeds,
> one liter of water.
Preparation : leave the sesame seeds to macerate overnight, blend the whole day and filter. You can sweeten it to taste, adding honey, cinnamon or putting some dried sultanas together with the seeds, so as to remove that typical bitter aftertaste.
Sweet like almond milk
Excellent for granitas, desserts, but also drunk natural, the energetic almond milk is rich in vitamins and mineral salts, antioxidants and good fats, so very nutritious.
Ingredients :
> 150 grams of organic almonds without the peel,
> one liter of water.
Preparation : soak the almonds in a bowl with water at room temperature for about an hour so that they soften well; then drain the almonds, without throwing the water, put them in the blender and add the soaking water plus more water up to a liter.
Chop well, strain and bottle, sieving the drink. Even hazelnut milk is obtained this way, but the soak should last a whole night.
Cholesterol barley milk
Excellent for those suffering from diabetes and cholesterol, it is a very refreshing drink.
Ingredients :
> 40 grams of pearl barley,
> one liter of water.
Preparation : soak the barley for about a couple of hours, drain the water and boil it in a liter of water for about 45 minutes (if using the pressure cooker half the time). Remove from the heat and, once lukewarm, blend everything. Filter with a thick mesh or cotton gauze, sweeten to taste with malt or other aromas.
Milk of millet this stranger
Millet milk, still not widespread, has many properties: it is revitalizing, low in fat, rich in B vitamins, minerals and proteins.
Ingredients :
> 40 grams of millet seeds,
> 1 liter of water.
Preparation : rinse the seeds and put them in a pot with a liter of water, boiling for about 20 minutes. Blend with an immersion blender, add about half a liter of boiling water and blend again. Filter, sweeten and add aromas to taste and bottle.
Important : these plant milks are considered fresh, so they should be kept in the refrigerator in a hermetically sealed bottle or glass container for a maximum of 3 days .
Never throw away what remains from the filter: it can be used to make meatballs, vegetable pies, biscuits and even bread. Instead of sea salt, it is possible to use pink Himalayan salt, rich in nutrients and more delicate. The more you practice with time, the better you can taste flavors, densities and aromas, depending on your personal tastes.
