Today is international milk day. We are not going to go into the atrocities animals suffer in the dairy industry. There are plenty of videos and documentaries on the destruction and harm dairy farms do to sentient beings as well as the environment. A simple Ecosia search will give you an idea.
Instead we wanted to focus on the positives of non-dairy milks and give you one recipe for easy homemade oat milk and two recipes with plant based milk in them.
Plant based milks have many benefits. They are easier to digest, have zero Cholesterol (you read that right) and most provide more calcium than cow’s milk. Almond milk has 25% of your daily recommended intake of vitamin D and 50% of your vitamin E. Soya milk is high in protein, and the same goes for hemp milk, which additionally provides you with omega-3 and omega-6 fatty acids, minerals, folic acid, and vitamins A, E, and most of B vitamins… Really all the good stuff without the cruelty, and on top many are cheap as most stores have their own brands.
Knowing all this and with such a broad variety, there is little excuse not to try out some plant based drinks.
Let’s make today international plant-based milk day!
Sometimes it’s easier to buy things in the store, sometimes it’s more fun and rewarding to make them at home. Oat milk falls in the latter category. If you have a high-speed blender or food processor, this is ridiculously easy.
1 cup oats
3 cups of water
Place your muslin/cheesecloth over a glass bowl. Throw the oats and the water in a blender and mix at high speed. Once blended, put the mix in your cheesecloth, collect the sides and squeeze it until all of your oat milk is pressed out. Store in an airtight container, will keep well in the fridge for 2 to 3 days.
And there we go! Delicious homemade oat milk, and so much easier than milking the almonds every morning.
Condensed milk can be used to make some vegan horchata or some super tasty fudge… Or to dip your finger in it, we promise we won’t judge. There are many different recipes, with many different milks, but our favourite has to be the coconut milk one, it’s so simple, rich and tasty. It has to be full fat coconut milk, otherwise it will take longer and the end product will be a smaller quantity, as low fat versions are just higher in water.
1 can of full fat Coconut milk
¼ cup liquid sweetener (Agave, Maple Syrup, etc.)
Bring the Coconut milk to a boil at medium heat while stirring occasionally so it doesn’t boil over, once it’s bubbling, lower the temperature and add your sweetener of choice, ours is Agave, but it can be any and stir in thoroughly, making sure it’s all dissolved. Let the mixture simmer for 35 to 40 minutes or until the liquid has reduced by half.
If you find the coconut flavour too strong, try adding a few drops of vanilla extract.
This should keep well for 5 to 7 days in the fridge if kept in a closed container.
Buttermilk is such a simple thing to make. You can use it to make blueberry pancakes, fried buttermilk seitan or tofu, in dressings, in baking, this can literally be used in any recipe that requires buttermilk.
1 tablespoon of lemon juice
1 cup soy milk
Mix the lemon juice into the soy milk and let sit for a few minutes until the milk curdles.
Yep, that’s it! We know, it couldn’t be any easier.