Homemade Non Dairy Milks

[Donna]

Homemade Non Dairy Milks

Rice Milk
1 cup cooked brown rice {makes better milk if rice is hot and brown rice is much more nutritional but any kind of rice can be used}
2 cups warm water
1 tsp to 1 Tbs sweetener {ex: sugar, brown sugar, honey, artificial sweetener, etc}
¼ tsp oil {ex: coconut oil, canola oil, etc.}{Opt, but helps milk to emulsify}
1/8 to ¼ tsp salt
1/2 tsp vanilla or flavoring of your choice, Opt {I usually use vanilla and a few drops of almond flavoring}
2 cups cold water

Place all ingredients, except cold water, in blender. Blend at top speed until it is liquefied. Strain this into glass pitcher using several layers of cheesecloth {I use hand washed, clean panty hose stretched over the top of pitcher}As it drains through, add the remaining 2 cups cold water in about 4 parts, to “rinse” the “silt”. Store in fridge. Stir or shake before using.
Makes 1 quart
1 cup serving =
62 calories
1g fat
1g fiber
11mg calcium
13g carbs
WW=1 pt.


Oat Milk
1 cup rolled oats, cooked
4 cups cold water, divided
1 tsp to 1 Tbs sweetener {ex: sugar, brown sugar, honey, artificial sweetener, etc}
¼ tsp oil {ex: coconut oil, canola oil, etc.}{Opt, but helps milk to emulsify}
1/8 to ¼ tsp salt
1/2 tsp vanilla or flavoring of your choice, Opt {I usually use vanilla and a few drops of almond flavoring}

Place 2 cups of the cold water and all the rest of the ingredients in blender. Blend at top speed until it is liquefied. Strain this into glass pitcher using several layers of cheesecloth {I use hand washed, clean panty hose stretched over the top of pitcher}As it drains through, add the remaining 2 cups cold water in about 4 parts, to “rinse” the “silt”. Store in fridge. Stir or shake before using.
Makes 1 quart
1 cup serving =
65 calories
1g fat
2g fiber
13mg calcium
11g carbs
WW=1 pt.




Almond Milk
¾ cup raw almonds, without skins **see note
4 cups cold water, divided
1 tsp to 1 Tbs sweetener {ex: sugar, brown sugar, honey, artificial sweetener, etc}
1/8 to ¼ tsp salt
1/2 tsp vanilla or flavoring of your choice, Opt {I usually use vanilla and a few drops of almond flavoring}

**note: either soak almonds in fridge from an hour to over night in water, or blanche. You can then take the skins off by pinching between finger and thumb.

Place 2 cups of the cold water and all the rest of the ingredients in blender. Blend at top speed until it is liquefied. Strain this into glass pitcher using several layers of cheesecloth {I use hand washed, clean panty hose stretched over the top of pitcher}As it drains through, add the remaining 2 cups cold water in about 4 parts, to “rinse” the “silt”. Store in fridge. Stir or shake before using.
Makes 1 quart
1 cup serving =
168 calories
12g fat
2g fiber
17mg calcium
7g carbs
WW= 4 pt.




Variations and uses:
**Other than drinking or using in cereal, etc., these milks can be used in recipes calling for milk.
**Banana milk: When blending, add a whole peeled banana and don’t add sweetener of any kind. {this tend to turn the milk a little dark but its still okay to drink}
**Chocolate milk: When blending, add 1 Tbs cocoa powder {or to taste} and sweeten to taste