I don’t particularly like the taste of milk or cream, and have been buying soy milk for years to have in my tea and coffee.
It’s expensive! And I waste a lot by taking my carton to places and forgetting it…

So,  I’ve decided to try some different sorts of milks that I can make at home. The recipes come from Jo Whitton, of Quirky Cooking fame.

First I made her Rice-Almond Milk. It was quick and easy in the Thermomix and I quite enjoyed the taste. Today, I made Almond and Sunflower Milk. I really like this one, it can be frothed in the Thermomix or with a stick blender. It does separate in the fridge, but comes together with a quick shake.

I’ve change the recipes a little, just to suit my taste.

Rice Almond Milk

50g brown rice
Place in a clean, dry Thermomix bowl and grind for 1 minute on speed 9

Add:
40g raw almonds

Grind on speed 9 for another 30 seconds.

Add:
960g filtered water
2 Tbsp coconut oil
30g maple syrup
2 Tbsp liquid lecithin (optional)

Cook 6 minutes, 60 degrees, speed 4.
Blend for 30 – 40 seconds, gradually moving dial to speed 8.

Strain through muslin placed in a strainer. Decant to bottle and refrigerate.

Almond Sunflower Milk
50g raw almonds
50g sunflower seeds

Grind in the Thermomix for 15 – 20 seconds, speed 9.

Add:
960g filtered water
2 Tbsp coconut oil (grapeseed, rice bran)
30g maple syrup (20g honey)
pinch sea salt
2 Tbsp liquid lecithin (optional)

Cook for 4 minutes, 60 degrees, speed 4.
Blend for 30 – 40 seconds, gradually moving dial to speed 8.
Strain through muslin placed in a strainer. Decant to bottle and refrigerate.

In both recipes, the nuts, rice, seeds can be pre-soaked in water overnight of for up to 24 hours. Then simply blend with other ingredients on speed 9 for 2 minutes. Proceed with cooking as per recipe.

And, waste not, want not, I added the leftover wet grounds from the Rice Almond Milk (200g) to a loaf of spelt bread that I was making. I added an extra 100g flour and 1/2 tsp yeast to make up for the extra liquid.