Recipe in Danish below
Every plantbased blog needs a plantbased recipe for milk – or mYlk..
(The commercial ones are just called milks too, but I like to call them mYlk, since it is not milk)
You have probably heard some people (a lot of people) saying that cow milk is good for you, it gives you strong bones and teeth, and who wouldn’t want that. But maybe you heard other people saying that cow milk is actually bad for you. Confused? I get that. I am working on a post about calcium, why we need it and why you DON’T need to drink milk from animals to get strong bones.
This post is about making your own plantbased mylk, a really good substitute for regular milk from cows.
Cutting down on regular cow milk, that you have known since you were small, can be a challenging thought if you don’t have any alternatives. I know, then what to do with your very important morning coffee, right? Don’t worry, I mean really, DON’T worry. More than 10 different types of plantbased mylks are available in shops, so I am sure you can find one that you like. They vary in taste, sweetness and texture. Eg. oat milk and rice milk is very liquid and really sweet, while almond milk is thicker and more heavy in the taste.
Make it an experient, to find your favorite!
Buying plantbased milks can be a little expensive, I know. But it is actually really easy to make them your self! In this way you also know exactly what you put in your body, because even many of the organic ones contain some weird ingredients. And many of them are sweetened with sugar, so read the ingredient list if you try to avoid this.
You can make any kind you want, I have tried coconut, almond, oat and rice.
If you want to make it your self, all you need is a blender, a strainer and a glass bottle (or any container for the fridge). It takes no more than a couple of minutes.
I use this wonderfull machine:
It is actually a soup maker, but I use it for smoothies and plantbased mylks too. For me it works better, it is super easy to use, it has different programes depending on what you want to make, and it is easy to clean. But a normal blender works perfectly fine too.
If you use a coarse strainer you get a little thicker mylk and it can have a little sediment when you leave it in the fridge. If you don’t like this, you can strain it through a cloth used to strain cheese. You can even buy a cloth for nut milk. Again, you have to try to find out what works for you..
My all time favorite plantbased mYlk is coconut mylk. It has a sweet, subtle taste of coconut. It works in coffee, tea, porridge, smoothies, pancakes etc. And it doesn’t have any sediments at all.
I don’t know about the fat content, I have not been able to find out precisely. After a while in the fridge the fat on top of the mylk does harden, you can remove it if you don’t want this.
If you use less water, you get a more creamier mylk, this you can use instead of canned coconutmilk. The leftover coconut, you can put in the fidge and use as topping, in porridge, baking, stir-frys or whatever cooking you want to add some coconut flavour.
Approx 1 L
- 1 cup coconut flour
- 4 cups hot water
- (to experiement with taste you can add spices like cinnamon and cardamom, grounded. Or vanilla powder)
Cover the coconut flour with the hot water for a couple of minutes, add spices if you like. Then blend a couple of minutes, strain, and pour into glass bottle. Let cool and put in the fridge. It keeps a couple of days in the fridge.
Keep the leftover strained coconut in the fridge too for later use
If you like it sweeter, you can add any natural sweetener, like dates, agave or stevia. I personally prefer it without sweetener, but once again: Experiement and find your own favorit.
The one in the picture is a little darker, because I added a little bit of cinnamon and cardemon, I like it with spices. Add any spice that you like.. If you only use coconut, it is completely white.
Creamy coconut mYlk
- 1 cup coconut flour
- 2 cups hot water
Same as above.
Eat the greens, and have a beautiful day
- 2,5 dl kokosmel
- 1 L kogende vand
- (prøv at eksperimentere med smag ved at tilsætte krydderier som kanel og kardemomme. Eller f.eks. vaniljepulver)
Kom kogende vand over kokosmelet og lad det stå et par minutter. Blend herefter et par minutter, si det (jo finere si, jo finere mylk. Brug evt ostelærred eller nøddemælkspose hvis du vil have mylken helt fin) og hæld det på en glasflaske. Kom det i køleskabet når det er afkølet, holder sig frisk et par dage.
Kan bruges hvor som helst du ellers ville bruge almindelig komælk.
Opbevar det frasiede kokosmel-rester i køleskabet også, kan bruges i grød, smoothies, bagværk, pandekager, som topping på frugt eller is osv. Kun fantasien sætter grænser..
- 2,5 dl kokosmel
- 0,5 L kogende vand.
Fremgangsmåde som ovenfor. Denne mere cremede version kan bruges i stedet for kokosmælk på dåse, fx i madretter.