If you’ve never tried making nut milk, do it this weekend. I promise you’ll love it! Packed full of Vitamin E which is really good for your skin and with just as much calcium as cows milk. It’s good stuff!
An ode to nut milk!
“You are the King of our breakfast
You make everything taste yummy
Full of so much goodness
We all love you in our tummies
You’re so easy peasy to make
You get whizzed up in a jiffy
1 cup nuts to 4 cups water
Strain it, drink it, yippee!!”
OK, so moving swiftly on before you discover that I am no poet!
Nut milks are really very easy to make. I’ve tried using most nuts, but I keep coming back to almonds and hazelnuts, although it’s great fun to experiment with different types of nuts and flavours, even combinations of different nuts!
Straining cloths:
You will probably want to strain your milk, although some people like it with the pulp left in. This can be fine for smoothies, but I prefer my nut milk strained for everything else.
I have a very fine cotton bag which I love and is good at straining even the finest bits (see here for more details). A sieve lined with a square of muslin cloth also works really well. Some bags/cloths have a more open weave, so you’ll end up with a little more pulp in your milk. Make sure you rinse the cloth and leave it to air-dry each time you use it.
Nut milk
Packed full of Vitamin E which is really good for your skin and with just as much calcium as cows milk, nut milk really is good stuff!
Ingredients:
1 cup of nuts, skin on (almonds & hazelnuts work really well)
4 cups filtered water
Method:
- Place the almonds in a big glass jar, cover with filtered water and leave to soak overnight or for at least 6 hours.
- Drain and rinse the almonds.
- Put the almonds in a blender with 4 cups of filtered water and whizz away for around 30 seconds (depends entirely on the power of your blender). It should look white and frothy … like milk!
- Place your straining bag (or sieve and muslin) over a large jug and pour in the milk. Once it has drained through, you can ‘milk’ the bag to get the last of the liquid out. A bit like milking a cow!
- Decant into a glass bottle and store in the fridge.
Notes on Nut Pulp:
- You’ll be left with a bag of dryish almond pulp. This can be used for baking or in smoothies, in much the same way as ground almonds, but you need to dry it out first.
- Spread the pulp on a baking tray and place in a preheated oven at 120C (100C fan) for around 1 hour. It need to be completely dry before you store it or it will go mouldy.
- Store in an airtight container.
Recipe by Homegrown Kate www.homegrownkate.com
Homegrown Kate 
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