What’s the best thing to have when it’s cloudy? It’s easy, isn’t it? It’s milk!
Here in Sweden, drinking plant-based milk isn’t something that’s revolutionary or new anymore. Like I wrote before (my first post), this country has uncountable number of vegetarians and vegans. This country also has a high rate of lactose intolerant, strangely enough, since there was a research saying that the Nordics are actually have a higher tolerance to milk in comparison to people from other countries. Whatever the reason is, the consumption of plant-based milk has increased ten times between 2005 and 2011. Nonetheless, the increase in consumption hasn’t so far led to the decrease in price on this type of milk. The price of a liter milk (about quarter gallon) is anywhere between twice or four times as much compared to cow milk.
I’m not a lactose intolerant myself and I enjoy drinking milk. However, I found plant-based milk very curious and I’d really like to try that. That’s why I went on a hunt for straining bags for days. Straining bag is commonly used as a helping tool to make plant-based milk and it could also be used to make cheese.
Contrary to what some might think, making milk based on nuts or oats isn’t hard at all. There are a few steps to be followed and there are just about thousands of varieties of milk that you can make. Nothing can stop you except your imagination.
My first milk that I made was almond and flax-seed milk. You should soak the almond during the night to get rid of its bitterness. I haven’t tried with other types of nuts, but I can imagine the process if the same. I used the 1:5 ratio (1 part milk and 5 parts water) when making the milk, however the milk was to runny for my taste. It was basically a bit of a failure, but hey, you can’t succeed at first trial every time, right? Therefore, I think it’s better to use the ratio 1:3 or 1:4 instead so you get that creaminess that milk has, or you can do 1:3 and if you think it’s too creamy, you can add more water.
Almond and flax-seed milk
- 100gr almond
- 50gr flax-seed
- 300-350 ml water
- Soak the almond overnight
- Put the almonds and flax seeds in the blender together with water, blend it until it’s blended properly (it’ll turn white)
- Pour the liquid carefully to a bowl through the straining bag, then squeeze the straining bag
- Ready to serve!
Ps: I didn’t throw away the almond and flax-seed residue, I dried it and used it together with other vegetables to make veggie patty 🙂