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Vegan Milk

 
pollinator
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For months now I have been trying to find full-fat coconut milk in my local shops and no luck. Then I saw this video from food scientist Rosemary Trout about vegan milk. Wow I did not know one can make potato milk. If only Matt Damon's character in the movie "The Martian" knew. Anyone up for making pistachio or pea milk ice cream?
 
steward
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I have made milk from rice.

Every time I hear the commercial for plant-based milk I want to know which plant or plants this is made from.
 
pioneer
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I make almond, pumpkin, sunflower, hazelnut and sesame milks:) ( lol not together… except for hazelnut and sesame and chocolate= mocha… got the basis for a lot of these ideas from Ani Phyo’s recipe book
Add a little chia and it’s a milk shake. A banana, almonds and spices= banana nut bread milk, etc:)
My daughter loves them:)
If I wasn’t raw I’d probably make with cooked rice:) horchata!
 
pollinator
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Don't think I'd go for commercial pea, potato, or banana milk, in particular.  Isolated proteins kinda creep me out.

I'm surprised she didn't mention sunflower milk. That's one I make all the time. I've also made millet milk, which wasn't mentioned. I haven't made 100% poppy or pumpkin seed milk, but I'll mix it in with sunflower for a different flavour. I do that with walnut, too, so I don't have to shell so many 😏

My oops I didn't plan ahead milk is tahini shaken up in a jar with water.
 
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The best milk I've made is from chufa (tigernut) which I grew. Tasted like coconut milk. In Spain they make chufa horchata.

So delicious!
 
pollinator
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T Blankinship wrote:For months now I have been trying to find full-fat coconut milk in my local shops and no luck. Then I saw this video from food scientist Rosemary Trout about vegan milk. Wow I did not know one can make potato milk. If only Matt Damon's character in the movie "The Martian" knew. Anyone up for making pistachio or pea milk ice cream?



If anyone is looking into this 2 years later (or later than that), I can offer this advice: look for full fat coconut milk in a can in the international sections of supermarkets, or in small markets that carry foods from other cultures besides North American. It will be with things like Goya beans or Asian foods because canned coconut milk is used in recipes as a type of cream in places like Asia, South & Central America, and places where coconuts are abundant. It is very thick, sometimes needing to be scraped out of the can, particularly when it's called "coconut cream". This is an entirely different product than coconut milk that is meant for drinking, such as in the quart sized boxes found with almond milk, soy milk, etc. I've used canned coconut cream/milk in recipes and it does indeed hold up very well when a creamy thickness is needed.
I also used it to make ice cream, and boy, was it good! Just as creamy as full fat dairy ice cream.

And thanks, OP, for that video! I keep saying I'm going to make my own nut milk. I was thinking of mixing a few types, so that no one flavor is noticeable.
 
pollinator
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I haven't watched the video, but this discussion left me wondering, does no-one make soya milk?  Or maybe it's so common that there was no need to mention it.  I've made it once, on the way to making tofu.  Not impressed, so not on the menu since.
Supermarkets here sell all sorts of "milks" including oat, almond, rice soy and coconut - the latter is really easy to make.  Asian cookbooks will probably have a "how to".
 
Kim Wills
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Jill Dyer wrote:I haven't watched the video, but this discussion left me wondering, does no-one make soya milk?  Or maybe it's so common that there was no need to mention it.  I've made it once, on the way to making tofu.  Not impressed, so not on the menu since.
Supermarkets here sell all sorts of "milks" including oat, almond, rice soy and coconut - the latter is really easy to make.  Asian cookbooks will probably have a "how to".



Soy milk is in the video. If you start playing it and pause right away, you can hover over the play bar and text will appear saying which nut milk she's talking about, so you can just click on the part you want. There's a typo though; it says "soy mick".

I used to drink soy milk a lot years ago, when the other nut milks weren't as popular yet and were more expensive. Soy milk used to be the cheapest. I think I ended up feeling like it became a tired, boring, older milk alternative, but maybe I'll try it again now & then.

As for making our own non-dairy milks, I suppose a big factor might be how easy or economical it is to obtain the particular nuts. I've never dealt with a whole coconut before, so in my imagination I would think it'd be one of the most difficult milks to make! I guess I should consider this when deciding which trees to plant, so maybe I can have a "milk tree"! In 5b I won't be able to grow coconuts or almonds anyway. But if we're buying nuts, oats, rice, or whatever, for milk-making, the prices of those things can vary hugely! If I need to be economical I'd probably go for brown rice or oats.
 
Jill Dyer
pollinator
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Thanks Kim - not enough hours in the day to watch every video!
Finally found the recipe for coconut milk:-  from The Complete Asian Cookbook by Charmaine Solomon - I've had this one for at least 40 years, it's well thumbed,  and the cover has given way.  Needless to say - I'm a devotee.
You will need:  2 cups of desiccated coconut to 2-1/2 cups of hot water.   Pop both into a blender, cover and blend for 30 seconds then strain contents through a fine sieve or a piece of muslin (I use a handkerchief kept for the purpose).  Squeeze out all the moisture.  This gives about 1-1.2 cups of thick coconut milk.
Return the coconut to the blender with a further 2-1/2 cups of hot water and repeat as above.  Gives about 2 cups of thin coconut milk.
Can also be done by hand - let the water cool a bit then give the coconut a good squeezing and proceed as above.  Recipes can call for one or both types of extractions;  I've never tried, but it probably freezes OK if necessary.
For T. Blankinship - the first extraction is probably what you need, as if it's left to stand the fat rises to the top.  I'm using a packaged dried coconut milk at the moment - just add water, and I can have as much as I need for my recipe.
 
steward & manure connoisseur
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having made every kind of milk you could probably imagine....
i think soy is one of the more complicated ones. i had a fancy pantsy soymilk maker at one point, which was awesome since soymilk almost always involves burning a pan.
Something like peanut or sesame, where you just soak and blend and strain, or banana or melon seed, where just blend, is significantly easier.
Most don't store very well, which is why I explored many different kinds of milk. If I'm making it every other day, I need to have lots of options.

As for which is best, it certainly depends on the application and what you expect from it. I often make coconut milk (from coconuts and water) but I wouldn't want to drink a glass of it straight. It's good for cooking, and freezes well enough, if you're going to cook with it.

(take the meat out of the coconut, blend it with water, strain it out. easy peasy)
Half a coconut worth of meat per full blender jar is about right.
Don't expect it to be "cream of coconut" creamy- that takes many, many coconuts!
 
pollinator
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Lately I'm being more observant of omega 6/3 ratio in my fatty acid intake and have been looking more at flax- and hempseed-milks.  We drink a lot of commercial oat milk as well.  Home-brew of both oat and flax milk can be accompanied by the slime factor present in both from carbohydrate complexes, but overnight incubation of the finished milk with some digestive enzymes seems to help with this.  Will continue experimenting with different enzyme sources to see which is the best, but welcome comments from others on solving this issue in the home kitchen.  Thanks!
 
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