How to make plant-based milk at home

In many cultures, people have been using non-dairy milk. But in recent years it got famous. People choose non-dairy milk over dairy milk because of many reasons like to avoid milk allergies, nutritional value, animal welfare, etc. Here are some recipes to make plant-based milk, perfect every time.

1. Almond milk (Unsweetened)
Almond milk is more popular than any other variety. Almond milk has healthy fat, fewer calories, and lesser protein.
Ingredient’s list:
– 1 cup raw almond
– 2 cup of water
– 1.5 cup water for soaking
Equipment:
– Blender or food processor
– Measuring cup
– Cheesecloth
– Container
Instruction:
Soak the almonds in the water for overnight or 2 days in the refrigerator. To get a creamier texture let almonds be soaked in water for a longer time. Drain soaked almonds and rinse under, cold to room temperature, running water. Combine the almonds and 2 cups of water in a blender or food processor. Blend almonds and water for 4-5 minutes, until it converts into a thin meal with white opaque liquid. Strain the almonds into cheesecloth. Squeeze and press to extract almond milk, in a bowl.
Approx. 2 cups will be extracted from the given measurements. The storage period of almond milk is 2 to 3 days.

2. Coconut milk
Coconut milk has been around for ages. It was a traditional food ingredient used in south-southeast Asian countries.
Ingredient’s list:
– 160 grams coconut or 2 cups shredded coconut
– 3-4 cups of water
Equipment:
– Blender or food processor
– Measuring cups
– Cheesecloth
– Container
Instruction:
Add 2 cups of shredded and 3 cups of water in a blender. Blend it for 2-3 minutes until it combines well. Add 1 cup of water if the combination is too thick. To get a creamy texture, keep an eye on the amount of water you use. Pour the mixture in cheesecloth. Squeeze and press as much as the milk you can extract, in a bowl. You can add salt, to add flavor. Salt is optional. You can also use coconut water instead of regular drinkable water, but keep measurements in mind.
Approx. 3 cups of coconut milk will be extracted from the given measurements. The storage period of coconut milk is 4-5 days in the refrigerator.

3. Soy milk
Soy milk is higher in fat than any other plant-based milk, it almost tastes like cow’s milk. It is quite inexpensive and widely available in a variety of flavors in the market. But the healthiest option is to make one at home.

Ingredient list:
– ½ cup yellow soybeans (dried)
– 4 cups of water
– 1 cup water to soak
Equipment:
– Blender or food processor
– Container
– Measuring cup
– Cheesecloth
– Saucepan or pot
Instruction:
Soak soybeans in water for 12 hours or overnight. Drain soybeans and remove the outer skin, this is optional if you want better texture. Add soybeans and 3 cups of water in a blender and blend it well. When it gets a smooth texture transfer the mixture into the pot. Add 1 cup of water in a pot with the mixture. Stir it for 20 minutes on medium heat, till it boils. Let the milk cool down before you transfer into a container.
Approx. 1-2 glass of serving will be produced in the given measurements. The shelf life of milk is 4-5 days if refrigerated properly.

4. Oat milk
In the 1990s this milk was invented in Sweden. Studies show, one cup oat milk (unsweetened) contains 120 calories, 3 grams protein, 5 grams fat, and 16 grams of carbs.

Ingredient list:
– 1 cup oats (rolled)
– 3-4 cups of water
Equipment:
– Blender or food processor
– Strainer or cheesecloth
– Measuring cup
– Container
– Bowl
Instruction:
Add 1 cup oats and 4 cups of water in the food processor, use only 3 cups of water for a thicker consistency. Blend it for 30-40 seconds. Don’t blend it more or else it will become all slimy. Take a cheesecloth, squeeze, and press the milk out. To remove starch properly and eliminate slimy texture, strain the milk twice. Do not heat oat milk. Heat spoils the milk.
Approx. 4 glass of milk will be extracted from the given measurements. Refrigerate the milk and use it between 4-5 days.

5. Cashew milk
Cashews have a high level of unsaturated fats which is a good source of protein. Cashew milk is full of nutrients like iron, zinc, magnesium, etc.

Ingredients list:
– 1 cup raw cashews
– 4 cup of water
– 1-2 cup water for soaking
Equipment:
– Blender or food processor
– Cheesecloth
– Container
– Measuring cup
Instruction:
Soak cashews in water for at least 4 hours or overnight in the refrigerator. Drain the cashews and rinse under, cold to room temperature, running water. Add cashews and 3 cups of water in the food processor. Blend it for 2-3 minutes till the mixture is all mixed. Add the 4th cup of water if you want to decrease the thickness of milk. If the food processor couldn’t break down the cashews, use cheesecloth and strain the milk out. If the food processor manages to blend cashew properly then you can simply skip this step.
Approx. 5 cashew milk will be extracted from the given measurements. It should keep for 3-4 days if refrigerated in a sealed container.

Keep milk well sealed in the refrigerator. Shake the milk before use. The time period suggested in the blog is the average frame, if the milk starts smelling funny that means it’s gone bad. Don’t throw away the pulp, left in cheesecloth. You can reuse it to make cookies and other snacks. We don’t recommend the reuse of oat milk cheesecloth. I hope these recipes will help you to bring positive, healthy, and amazing change in your life.

Malika kapoor

Malika Kapoor (MK) is a community where we want to help everyone, from student to entrepreneurs, to improve and raise their standard of living and encourage them to build a profitable business.