DIY: How to Make Homemade Non-Dairy Milk

Milk has come to be a recurring decimal in many families in the world. It’s a known rich source of Protein, calcium and many other dietary supplements.

Many say milk is milk. Or is it? There are two types of Milk: Dairy and Non-dairy Milk. Dairy milk is got from mammals while non-dairy is plant-based. These days, you can walk down some grocery aisles and find many different non-dairy milk options.

Non-dairy milk doesn’t always have the same naturally occurring nutrients as dairy milk. Many of these milk alternatives are just as easy to make as they are to buy— and at a far more economical price. Non-dairy milk is highly recommended for consumption and making yours is advisable.

We’ll be learning how to make some homemade non-dairy milk with some very simple steps.

Almond Milk

How to Make:

1. Soak 1 cup of raw almonds overnight, then drain.
2. Purée almonds with 3 1/2 cups fresh water until smooth.
3. Pass the mixture through a cheesecloth or fine sieve.
4. Season milk with a pinch of salt and liquid sweetener to taste.

Rice Milk

How to Make:

1. Cook and cool 1/2 cup of raw brown rice.
2. Purée cooked rice along with 2 cups of water until smooth.
3. Pass the mixture through a cheesecloth or fine sieve.
4. Season milk with a pinch of salt and liquid sweetener to taste.
5. Refrigerate up to 3-4 days.

Cashew Milk

How to Make:

1. Soak 3/4 cup of cashews in a bowl and cover with cold water overnight, then drain and rinse.
2. Purée cashews along with 2 cups of fresh water until smooth.
3. Do not strain.
4. Season milk with a pinch of salt and liquid sweetener to taste.

Coconut Milk

How to Make:

1. Purée 1 cup of dried unsweetened coconut with 4 cups of water until smooth.
2. Pass the mixture through a cheesecloth or fine sieve.
3. Season milk with a pinch of salt and liquid sweetener to taste.

Oat Milk

How to Make:

1. Soak 1 cup of steel-cut oats overnight, then drain them.
2. Purée along with 3 cups of water until smooth.
3. Pass the mixture through a cheesecloth or fine sieve.
4. Season milk with a pinch of salt and liquid sweetener to taste.

Soy Milk

How to Make:

1. Soak 1 cup of dried soybeans overnight.
2. The next day, drain and rub the beans together to remove the casing (the beans will split into halves).
3. Purée along with 4 of cups water until smooth.
4. Pass the mixture through a cheesecloth or fine sieve.
5. Simmer for 25 minutes, stirring often.
6. Allow it to cool, then season milk with a pinch of salt and liquid sweetener to taste.
7. Refrigerate up to 4 days.

Non-dairy milk contains about 61 calories per 100 grams. While the homemade varieties will perish faster (4 to 5 days versus 7 to 10 days after opening store-bought cartons), they are free of many of the additives found in the store brands, such as oil, sulphates, calcium chloride, and thickeners (guar gum, xantham, lecithin, and carrageenan). And although it is labour-intensive and time-consuming, it’s best to make your own milk.

Sources: Small Footprint Family, Milk Life, The Alternative Daily

You might also like:

• IkejaElectric: Manage All Your Electricity Account In One Click
• DIY: How To Make Popsicles At Home
• DIY: 10 Things You Can Do With Lemons
• DIY: Ideas For Homemade Furniture Polish

chinwe

An Environment Resource Management graduate of Abia State University with her Masters in-view, Chinwe is also a Columnist, an OAP, a sought-after motivational speaker and writer with special interest in food and the balance of diet.

Comments (0)