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Nut Milk Recipes
Newsgroup: rec.food.veg.cooking
Subject: Almond milk
From: Malcolm J. Sickels
Date: Sun, 28 Jul 1996 16:15:58 GMT
In response to the request for rice milk recipies, I am offering an alternative: the simple almond milk recipie.
Almond milk:
Start with whole almonds and soak them overnight in water. Next day, blanch the almonds (dip in boiling water) and remove the skins (they come right off). Puree in blender with water and maybe some sweetener and vanilla if you like. Filter out the grit and you have almond milk. Easy!
Mac
From: Rona H. Halpern, Ph.D.
Date: Mon, 29 Jul 1996 00:52:08 GMT
Alternate almond milk recipe:
I don't bother blanching the almonds after soaking overnight. I just put them right into the blender with water and 1/2 a banana. Delishes! More almonds and banana = thicker milk.
Date: Tue, 13 Aug 1996 23:30:43 -0700
Sender: Yeast-Related Medical Discussion List
From: Kate Sholl
There is a recipe for Almond milk that you make yourself in the candida directory and cook book. It says the following:
Almond Milk
This delicatly flavored milk is a great addition to many foods. It brings competing flavors into a state of detente -- sort of the henry Kissinger of the Candida diet. It's good on cereal and as a topping for waffles and pancakes. Made thickly, it can be used as a spread or thickener for soup. The ratio of almonds to water varies in our recipe to allow you to choose between a spread or milk-like consistency.
1 cup of almonds, freshly roasted
2 1/4 to 4 cups water.
Place the almonds and water (2 1/4 cups for topping or spread, 4 cups for drinking) in a tightly closed jar and store in the refringerator for 1 to 2 days at the most. Pour into a blender and blend until the mixture is smooth. To use it as a drink, strain first. The remaining almond paste is delicious and can be tossed on cereal, vegetables or rice.
Here are some suggestions from a vegetarian on making your own, and for using on cold cereal:
Puree a banana in some orange juice and put on cereal
Blend a banana with some water
Almond milk - blend 1/2 cup almonds with skins removed with 1 cup water. Blend for a couple of minutes, strain through cheese cloth and sweeten to taste with maple syrup.
Newsgroup: sci.med.nutrition
Subject: Re: Instead of milk in cereal?
From: smb at eznets.canton.oh.us (Steve)
Date: Tue, 01 Oct 1996 10:34:20 GMT
David Blake wrote:
>I think it is the same as soy milk and rice milk.
>Take the bean (or grain, or nut) and add some water and grind it
>up. Boil the mix for around 30 minutes. In the case of soy milk you
>boil until it no longer bubbles up. Strain and refrigerate
>immediately (or at least cover immediately). Wait until
>it cools and you have milk.
No, don't boil it! Just put about 1/2 cup of almonds in a blender and grind them up. Add about 3 cups of water, blend for about 2 minutes. (It will be very white and creamy.) Then strain it and refrigerate. It tastes better if you also add about a tablespoon of maple syrup.
Newsgroup: alt.med.allergy
Subject: Re: How to make rice drink??
From: Eileen Kupstas
Date: 23 Oct 1996 12:22:29 -0400
This recipe comes from the Allergy and Asthma FAQ
(http://www.cs.unc.edu/~kupstas/FAQ.html). The FAQ is posted to misc.kids.info and news.answers, also.
Nut Milk
Yield: 2 cups
This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. I use this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness.
1 cup + approx. two tabls. almonds (blanched*) or raw cashews
------- use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water
Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depends on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen seives are too coarse.) This makes 2 cups, approximately.
*blanching the almonds (dipping in hot water for 30 seconds then removing the brown skins) results in a much prettier milk. The little brown flecks don't filter out so well.
Newsgroup: bit.listserv.autism
Subject: Take the Worry Out of Choosing a Milk
From: Tammy Glaser
Date: Wed, 27 Nov 1996 08:15:07 -0500
I got tired of worrying what milk has gluten or casein in it so here's a solution I got from The Yeast Connection Cookbook. I make nut milk--you can rotate the nuts and, therefore, rotate the type of milk you use everyday. I use it for baking, shakes and cereal, but I don't know if it would be good to drink on its own. Oh, and it's much cheaper than buying other types of milk.
Here's a basic recipe. Take 1/2 cups of nuts. Blend them to a fine meal. Add two cups of water (optional 1 teaspoon of liquid sweetener...maple syrup, molasses, gluten-free rice syrup, etc). Blend. Strain through a fine mesh strainer.
Date: Tue, 14 Jan 1997 23:55:03 -0500
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: Marilyn Gioannini
Subject: Re: Darifree problems
You can make nut milk.
Put 1/2 cup raw pecans, almonds, cashews, walnuts, Brazil nuts, etc., into a blender container. Process until ground. Add 1/2 cup water and process at low speed for a few seconds, then turn blender to high. Blend for a couple of minutes, then add 1 1/2 cups water. Blend well.
If milk is grainy (almonds and some other nuts and seeds are, but none on the above list), strain through a few layers of cheesecloth. Use the pulp in your next batch of bread.
Store in the refrigerator. This is really good stuff, but has quite a bit of fat. Nuts are good food though, and no cholesterol.
Hope you like it.
Marilyn Gioannini
Author of "The Complete Food Allergy Cookbook"
Date: Thu, 13 Feb 1997 04:47:29 -0000
Sender: Yeast-Related Medical Discussion List
From: Cathy Flick
Subject: Almond milk
Here is the recipe for Almond Milk from The American Vegetarian Cookbook by Marilyn Diamond. This is a really good book, with very exact instructions for making various items as you can see in the excerpt below. You can actually use any nut to make nutmilk, you just have to toss some nuts and a lot of water into the blender and experiment... strain if you don't want it obvious where it's from. Cashews make a good nutmilk, I'm told, so I'll attach her recipe for that also.
ALMOND MILK
You need:
a simple blender or Vita-Mix
one medium-size fine strainer
cheesecloth to line the strainer (optional)
a large bowl
a pitcher with lid, for storage
Blanch almonds by placing them in 1 cup boiling water. Allow them to stand until the water has cooled slightly, and then peel off skins, or prepare milk with unblanched almonds. (Milk from blanched almonds will be slightly whiter in color and smoother in consistency with no difference in flavor.) Dry almonds well.
1/2 cup shelled raw almonds
1 tablespoon FruitSource or maple syrup (optional)
2 cups water
1. Place almonds in blender and grind to a fine powder. Add sweetener and 1 cup water. Blend again for 1 to 2 minutes to form a smooth cream.
2. With blender running on high, add remaining cup of water slowly through opening of blender lid. Blend 2 minutes.
3. Place the strainer over a large bowl; to ensure a smooth milk, line the strainer with cheesecloth. (If you do not have cheesecloth, you can simply strain your milk twice, using an even finer strainer the second time.)
4. Pour almond milk slowly into strainer and allow to filter through. Add liquid to strainer in increments and just let it drain naturally, or stir the milk in the strainer with a spoon to encourage it to pass through more rapidly.
5. When all the milk has passed through the strainer, there will be approximately 1/2 cup of almond fiber accumulated. If you have used a cheesecloth liner, you can pull the edges together and gently squeeze the remaining milk out of the fiber, or use a spoon to gently press the remaining milk through the strainer. (The fiber can be stored in the refrigerator for a few days and used as a moisturizing body scrub when you shower.) Makes about 2 cups.
Note: The amount can be doubled if you need a quart of Almond Milk. Almond Milk will keep in the refrigerator for 4 or 5 days. Store it in a jar or pitcher with an airtight lid.
Other Nut and Seed Milks
Using the same equipment, ratio of ingredients, and procedure, you can make wonderful milks from sesame seeds, sunflower seeds, or cashews.
Cashew Milk
1/2 cup raw cashew pieces [Note: you can get organic cashews from Pueblo
to People, 1-800-843-5257]
1 tablespoon FruitSource or maple syrup
2 cups water
1. Combine cashews with 1 cup water and sweetener in blender. Blend on high to form a thick cream.
2. Slowly add remaining water and blend on high for 2 minutes. Strain if necessary.
Yields 2 cups.
Cashew Milk is very rich. I do not recommend that it be consumed "straight". Instead, use it as if it were cream.
Date: Mon, 17 Nov 1997 14:21:30 -0000
Sender: Low Carb Support List
From: Piper (chicnoir7 at MINDSPRING.COM)
Subject: Nut milk - Recipe.
Pure and Sweet Almond Milk
1/3 c. organic raw almonds
1 Tbs. flax seeds
1 tsp. lecithin granules
2 Tbs. honey (replace with Stevia or Sucanat. Measurement differs to taste.)
1/8 tsp. almond extract
3- 3 1/4 c warm water
1. In a one- to two- quart saucepan, heat approximately four cups of pure water to desired temperature. Turn stove off and allow to sit while you prepare the other ingredients.
2. Select and gather refrigerated fresh nuts and flax seed. Place approximately one fourth to one third cup of nuts in the grinder. Cover to activate grinding blades. Press and release a few times to grind the seed/nut mixture, which should resemble a fine powder within about fifteen to twenty seconds. Transfer the ground mixture to a blender. Add flax seed to grinder and repeat process. Transfer to your blender.
3.To your blender add lecithin granules, flax seed, a sweetener of your choice, flavoring extract. Then add one half to three fourths cup of the warm or hot water (from your stove top) and blend on medium speed to a smooth, pudding like puree. Add the remaining water suggested in the recipe and re-blend on high speed until creamy.
Use approximately three cups of water per recipe for extra creamy nut milks, and use as much as one half to three fourths cup more for a thinner version. Amounts are suggested in the recipes; you may choose to vary them, as well as the water temperature.
4. Pour the contents of the blender through a fine mesh strainer into a bowl or pitcher. use a spoon to stir the milk while you pour, since it will be slightly too rich to flow through the strainer without a bit of mashing. (Food fibers strained from drinks may be used in baked goods recipes)
Serve immediately or bottle and refrigerate for up to seventy-two hours.
From "Not Milk...Nut Milks!" Candia Lea Cole
Date: 11/20 9:53 AM
From: Piper (chicnoir7 at MINDSPRING.COM)
Mock Eggnog Cashew Milk
1/3 c. organic raw cashew nuts
1 Tbsp. flaxseeds
1 tsp. lecithin granules 3/4 - 1 tsp grated lemon rind
Scant 1/2 tsp. nutmeg powder
Stevia or Sweetener of choice - To taste
1 1/2 tsp. vanilla extract - the better the extract/ the better the flavor
3-3 1/4 c. almost boiling water
dash of cinnamon
1. In a one- to two- quart saucepan, heat approximately four cups of pure water to desired temperature. Turn stove off and allow to sit while you prepare the other ingredients.
2. Select and gather refrigerated fresh nuts and flax seed. Place approximately one fourth to one third cup of nuts in the grinder. Cover to activate grinding blades. Press and release a few times to grind the seed/nut mixture, which should resemble a fine powder within about fifteen to twenty seconds. Transfer the ground mixture to a blender. Add flax seed to grinder and repeat process. Transfer to your blender.
3.To your blender add lecithin granules, flax seed, a sweetener of your choice, flavoring extract. Then add one half to three fourths cup of the warm or hot water (from your stove top) and blend on medium speed to a smooth, pudding like puree. Add the remaining water suggested in the recipe and re-blend on high speed until creamy.
Use approximately three cups of water per recipe for extra creamy nut milks, and use as much as one half to three fourths cup more for a thinner version. Amounts are suggested in the recipes; you may choose to vary them, as well as the water temperature.
4. Pour the contents of the blender through a fine mesh strainer into a bowl or pitcher. use a spoon to stir the milk while you pour, since it will be slightly too rich to flow through the strainer without a bit of mashing. (Food fibers strained from drinks may be used in baked goods recipes)
Serve immediately or bottle and refrigerate for up to seventy-two hours.
Velvety Vanilla Cashew Milk
1/3 cup organic raw cashew nuts
1 Tbsp. flaxseeds
1 tsp. lecithin granules
Stevia or sweetener of choice - to taste
1 1/2 - 2 tsp. vanilla extract - use good vanilla
3-3 1/4 cup warm water
pinch of cinnamon
1. In a one- to two- quart saucepan, heat approximately four cups of pure water to desired temperature. Turn stove off and allow to sit while you prepare the other ingredients.
2. Select and gather refrigerated fresh nuts and flax seed. Place approximately one fourth to one third cup of nuts in the grinder. Cover to activate grinding blades. Press and release a few times to grind the seed/nut mixture, which should resemble a fine powder within about fifteen to twenty seconds. Transfer the ground mixture to a blender. Add flax seed to grinder and repeat process. Transfer to your blender.
3.To your blender add lecithin granules, flax seed, a sweetener of your choice, flavoring extract. Then add one half to three fourths cup of the warm or hot water (from your stove top) and blend on medium speed to a smooth, pudding like puree. Add the remaining water suggested in the recipe and re-blend on high speed until creamy.
Use approximately three cups of water per recipe for extra creamy nut milks, and use as much as one half to three fourths cup more for a thinner version. Amounts are suggested in the recipes; you may choose to vary them, as well as the water temperature.
4. Pour the contents of the blender through a fine mesh strainer into a bowl or pitcher. use a spoon to stir the milk while you pour, since it will be slightly too rich to flow through the strainer without a bit of mashing. (Food fibers strained from drinks may be used in baked goods recipes)
Serve immediately or bottle and refrigerate for up to seventy-two hours. Can be used to mix puddings and for baking.
From "Not Milk...Nut Milks!" Candia Lea Cole
Date: Thu, 18 Dec 1997 12:56:23 -0800
Sender: Milk/Casein/Lactose-Free List
From: Robert Cohen
Subject: Re: ALMOND MILK
I have a wonderful recipe for non-dairy milk that contains more calcium (per 100 grams) than human breast milk!
2 cups of water
10 almonds
10 cashews
1/4 cup of maple syrup
Put everything into a blender and let your
kid push the button (food tastes better when they cook it!)
PROBLEMS
There will be NO milk mustache!
This stuff is addictive!
Enjoy!
Robert "NOTMILKMAN" Cohen
http://www.notmilk.com
(substitute molasses for maple syrup and O.D. on calcium!)
Try substituting filberts or pistachios...YUMMY!
For a low-calorie treat use STEVIA as a sweetener (please do not use that poisonous aspartame/NutraSweet stuff!)
Date: Fri, 20 Feb 1998 16:56:23 -0500
Sender: Milk/Casein/Lactose-Free List
From: Larissa Blechman
Subject: Re: soy milk for toddlers
Hi all, this is a basic recipe for nut milk:
1/2 cup chopped nuts (cashews, almonds or other nut os your choice, unroasted)
2 cups water, best if warm
1 tsp. honey or other sweetner
vanilla wxtract (or almond if you wish)
Blend nuts and all other indredients in a blender until smooth. Strain mix and refrigerate for up to 3 days. You can use the strained material as a thickener for a soup or stew as long as its not too sweet. It is a shame to throw it out so find a way to use it. At the very least throw it in the compost heap not the trash.
This milk is good especially if you are on a rotation diet as we are, we can vary the cooking liquid that we use by the day by using different nuts so that I stay on my very strict diet. Also adds the good fat and protein that we need. Does anyone make rice milk? We make that too but use Rice Dream for cereal. We are gluten intolerant but seem to do ok with small amounts of Rice Dream. I use nut milk and homemade rice milk for cooking and baking.
From: Suzmyers
Here is a recipe for Almond Milk from "The American Vegetarian Cookbook from the Fit For Life Kitchen" by Marilyn Diamond which I have used that is very good:
You'll need the following equipment:
a blender
a med-sized fine strainer
cheesecloth to line strainer
a large bowl
a pitcher with lid for storage
Blanch almonds by placing them in 1 cup boiling water. Allow them to stand until the water has cooled slightly, and then peel off skins, or prepare milk with unblanched almonds. Dry almonds well.
1/2 c shelled raw almonds
1 tablespoon maple syrup (optional)
2 cups water
1. Place almonds in blender and grind to a fine powder. Add sweetener and 1 c water. Blend again for 1-2 min to form a smooth cream.
2. With blender running on high, add remaining cup of water slowly throug opening of blender lid. Blend 2 min.
3. Place the strainer over a large bowl; to ensure smooth milk, line the strainer with cheesecloth.
4. Pour almond milk slowly into strainer and allow to filter through. Add liquid to strainer in increments and just let it drain naturally, or stir milk in strainer with spoon to encourage it to pass more quickly.
5. When all milk has passed thorugh the strainer, there will be approximately 1/2 c of almond fiber accumulated. Lift up corners of cheesecloth and squeeze remaining milk out of fiber.
Amount can be doubled if you need a quart of milk. It will keep in refrigerator for 4-5 days - store in a pitcher with an air tight lid.
Newsgroup: rec.food.cooking
Subject: Re: horchata - what to do with almond leftovers
From: Kate Connally
Date: Wed, 08 Jul 1998 12:08:34 -0700
HORCHATA DE ALMENDRA
(Almond Horchata)
Real horchata from Valencia is made with chufa (Tiger Nut). Unfortunately, chufa is not available (that I know of) in America. A suitable substitute for the chufas are almonds, which give the horchata the same texture and similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as the drink of the gods for it's rich but lowfat flavor.
1/2 kg (1 pound) almonds
1/2 kg (1 pound) sugar
1 lemon
1 cinnamon stick
1 pinch of salt
2-1/2 liters water (warm)
The first step is to remove the skins from the almonds. The best way to do this is to simply buy them already skinless. If none are available, you will have to boil the skins off. Put the almonds in a pot of boiling water and let sit until the skins become very soft. With time, the skins will dissolve or slide off easily when stirred. Boiling the almonds is a pain. It is much easier to just buy them without skins. Crush or otherwise pulverize the almonds into a coarse powder. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush. In a large bowl/container add the 2-1/2 liters of water with a pinch of salt. Slice and add the lemon. Now mix in the
almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours. When the two hours are up, add the sugar and cinnamon stick. Stir until sugar is completely dissolved. Strain the liquid with a fine cloth. This removes all of the larger particles of almond. Strain until texture is smooth (twice should do it). Keep the drink in your fridge and it will stay good for at least five days. For a truly divine experience, put some in your freezer until it is an icy slush!
I got this recipe from a web site of Spanish recipes. The directions are a little confusing. What I did was buy 2 bags (8 oz. each) of slivered almonds. This was mainly to avoid having to skin them which is really tedious and I didn't have time for it. I put one bag in the blender and added 2 cups of boiling water. I pureed them and then poured them into a large bowl. I did the same with the second bag of nuts. Then I added an additional quart and a half of boiling water, the salt, lemon slices, and a cinnamon stick. I let it steep for 2 hours and then I strained the juice, after removing the lemon slices and cinnamon stick, using my jelly bag and stand, which worked perfectly. The jelly bag is much finer than cheese cloth or a wire mesh strainer and much faster than trying to strain through muslin. Once it had quit dripping on its own I squeezed out as much of the remaining liquid as possible. I then poured it into a recycled gallon water jug and refrigerated it.