It is almost too simple
If you have a blender and a few ingredients, you can save time and money by making your own delicious milk alternatives at home. All of these recipes have one ingredient in common: pure, delicious filtered water. To get the most out of your homemade milk, use a water Purifier like Coway Ombak, which has been tested and certified by the WQA to reduce impurities commonly found in tap water.
Almond or cashew milk
Choose raw, unroasted and unseasoned nuts and soak them overnight in filtered water. The longer they soak, the creamier the milk will be.
Drain and rinse the nuts, discarding the soaking liquid.
Place the nuts in a blender with 3 cups of hot, filtered water. The water should not be boiling.
Optionally, add 1 teaspoon vanilla extract, 1/8 teaspoon kosher salt or sea salt, and about 1.5 teaspoons liquid sweetener such as agave nectar, stevia, or honey.
Blend on low speed for a few seconds to combine. Increase speed to high for 1 to 2 minutes until mixture is creamy and smooth. Add water to thin if needed.
Strain mixture through a fine-mesh sieve, cheesecloth, or thin kitchen towel to remove pulp. Press into the mixing bowl until all the liquid is extracted.
Your almond or cashew milk is ready! You can store it in the refrigerator for up to 3 or 4 days. Shake before using.
Soak oats. Place 1 cup of rolled oats in a bowl and cover with cold water to a height of about 5 cm above the oats. Let the oats soak for about an hour. Drain and rinse the oats to remove some of the starch. Pour away the soaking liquid.
Place the drained oats and 3 cups of filtered water in a blender. Blend on high speed for about 30 seconds until smooth.
Strain the mixture through a fine-mesh sieve, cheesecloth, or thin kitchen towel to remove the pulp. Press into the mixer bowl until all the liquid is extracted.
Optionally stir in 2 teaspoons vanilla extract, 1/8 teaspoon kosher salt or sea salt, and about 1 to 2 tablespoons liquid sweetener such as agave nectar, stevia, or honey to taste.
You are ready to make oat milk! Store in the refrigerator for up to 3 or 4 days. Shake before using.
Place 2 cups unsweetened shredded coconut in a blender.
Add 4 cups of hot water. Let stand for 5 minutes to soften the coconut. Do not drain or discard the water.
Blend on low speed for a few seconds and then on high speed for 1 to 2 minutes until creamy.
Drain the coconut mixture through a sieve to get out most of the coconut pieces. Then strain again through a cheesecloth or kitchen towel to remove the remaining smaller pieces.
The fresh coconut milk can be stored in the refrigerator for up to 4 days. Shake before use.
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