Saturday, September 20, 2014

Nut Milk

Nut Milk
I was served a corn chowder several years ago made with a nut milk by my daughter Barbara.  It was very tasty.  I found a recent article which sparked my interest.  I have often given thought to making nut milk but lacked a formula, so I thought.  Actually it is quite easy and the only equipment required is a nut milk bag or muslin for straining the pulp.  The nuts are pulverized for extraction in a blender or Vita Mix.  This pulp can be used in cooked cereal or smoothies,  or for the really intrepid turned into nut flours.  The nut flavor is unparalleled and fun to explore with combinations.

Seeds and nuts commonly used are almond, rice, hemp, sunflower seed, almond, cashews, and pecans and hazelnuts.

The formula is quite simple,  Soak, Blend, and Strain.

Soak:  Soak the nuts or beans overnight.  Use a large enough container as they will possibly double in size.  Place in a bowl large enough to cover with water.

Blend:  Once the soaked nuts are drained and rinsed, use a a 3:1 ratio of water to soaked nuts.  You can add a couple of pitted dates for sweetness.  You can add any sweetener you like or skip it all together. You can add cinnamon, vanilla, or cocoa powder but remember to add a pinch of salt to bring out the flavor.
Basic Almond Milk
1/2 cup raw almonds
2 large pitted dates
Pinch of salt
Place the almonds in a large bowl, and cover with water and refrigerate overnight.  The almonds will roughly double in volume.    Drain and rinse the almond.  Place the almonds and dates, salt and 3 cups fresh water in a blender (Vita Mix if you have one).  Blend at high for about 1 minute or until the dates and nuts are well broken down.  Strain the milk in an airtight jar in the refrigerator for up to 5 days. Shake well before using.
Tomorrow I will post recipes using the nut milks.  How about a glass of Hazelnut Chocolate Milk?

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