Friday, August 6, 2010
I got a soy milk maker a couple of months ago, and I really like it--it can make grain milks, mung bean milk, and nut and seed milks as well as soy milk, and all for much less than buying them at the store. A quart of soy milk costs at least $2.00, and enough soybeans to make a quart only costs about 15¢. My favorite milk so far has been using half soybeans, half brown rice: the brown rice gets rid of the beany flavor and adds creaminess to the milk--it's as thick as whole cow's milk, but without the unpleasant (to me) mouth-coating unctuousness.
Today I made a quick-and-easy milk that didn't require my new machine or any cooking at all--just a good blender and some cheesecloth. It has a nice, nutty taste and should have some omega-3 from the hemp seed.
1 1/4 oz hemp seeds
2 oz almonds
optional: salt, sugar, vanilla to taste (I like my milk plain)
Soak the seeds and almonds in a couple of cups of water for a few hours, then blend thoroughly in your blender. Add the rest of the water and blend some more. Pour through a cheesecloth-lined sieve into a big bowl. When most of it's gone through, gather up the cheesecloth and squeeze the rest of the milk out. You can add the remains to some muffins or something if you feel bad about throwing them in the compost.