Non Dairy Milk..
2 cups hot Water
1/2 cup Rolled Oats (slow-cook “rolled oats” variety)
2 cups hot Water
Optional: vanilla extract and/or ground cinnamon to taste
1. For Oat Milk 1:4 ratio (1 part oats to 4 parts water) feel free to experiment with the taste to find the ratio you like best.
2. In a bowl, add 2 cups of hot water to the 1/2 cup of rolled oats, and stir. Let sit for 8 hours/overnight. Oats, like pecans, do not need to be soaked as long as almonds, as rolled oats are already very soft (rolled oats are whole oats that have been steamed and rolled flat), so soaking overnight is sufficient.
3. Instead of draining off the soak water in this case (which isn’t really possible since the oats will have absorbed so much of it after soaking), simply pour the soak water and the oats into your blender. Blend on high for at least 1 minute.
4. Pour the oat-water mixture through your nut-milk bag. After you have squeezed as much liquid as possible out (what’s left in the bag will be quite gooey at this point), send 2 additional cups of water through and squeeze thoroughly.
5. Pour your oat milk into a storage container. This recipe will yield about 4 cups of oat milk. If you want it richer, you can use less water, or if you want to make it thinner and stretch it further, add a bit more water.
1/2 cup Organic Brown Rice
1 cup Water
6 cups Water
Optional: 1 teaspoon vanilla extract and/or 1/4 teaspoon ground cinnamon
1. For Rice Milk, the ratio is greater about 1:6. But as noted, experiment with it and find the balance that you like best.
2. In a small pot, combine the 1/2 cup of rice with the 1 cup of water, and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for 50 minutes (or according to the type of rice you’re using). Take off heat and let stand 10 minutes covered.
3. Place the cooked rice into your blender with 3 cups of the remaining water (or all 6 cups if it will fit in your blender; otherwise do this in 2 batches). Blend on high for at least 1 minute.
4. Pour the rice-water mixture through your nut-milk bag. After you have squeezed as much liquid as possible out, send the remaining cups of water through and squeeze thoroughly. (The leftover rice “pulp” in the bag is actually quite tasty and can be used for breakfast porridge or pudding; just heat it up with some milk and raisins.)
5. Pour your Rice Milk into a storage container; like wide-mouth mason jars. This recipe will yield about 6 cups of rice milk. If you want it richer, you can use less water, or if you want to make it thinner and stretch it further, add a bit more water.
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- peacefuldumpling said: That looks so amazing!
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