Making Nutmilk

Whether you’re dairy-intolerant, don’t like milk, or just want to add a little healthful variety in your life, making nutmilk is an easy way to do it. Choose any raw nut or edible seed, or a combination thereof, to make your custom, dairy-free beverage.

Use less or more water to adjust the thickness of your milk. More water will yield a thinner beverage more like dairy milk, while adding less will make a thicker cream-like nutmilk.

Nutmilk 

  • 2 cups raw nuts, seeds or combination
  • 6-8 cups fresh cold water
  • 12” square unbleached muslin cloth
  1. Cover seeds in 2” fresh water. Soak overnight.
  2. Pour the water off and add the nuts and 6-8 cups fresh water into a blender and blend on high until nuts are pulverized. Add more water to make thinner milk. Blend in batches if the blender isn’t powerful.
  3. Spread muslin square in bowl and gently pour nut mix into it. Gather the edges together and twist closed. Wring the cloth over the bowl. When no more milk can be wrung, open cloth and scrape out nut paste. Repeat steps if necessary.
  4. Sweeten or flavor milk as you like. Store milk in refrigerator up to a week or freeze. If freezing, milk may separate. Blend again in blender if milk seperates.

 

 

 

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