DIY Almond Coconut Milk


My green journey began after the reducing dairy conversation with Bubble…my initial resistance was based on the impossibility of life without cheese, yogurt or ice cream, all of which quickly found dairy-free alternatives for…”Plus think I have mastered the bannoffee breakfast drink now and must have milk for that!!” The comeback “Sometimes milk is needed (e.g. nice cafe latte) other times vanilla almond milk is great (smoothies, cereal and instant coffee!)” set me on the path of alternative milks.

Until this point, I had only associated alternative milks with soy which I never much liked: that there might be other options out there was total news to me…I always pushed obliviously past those shelves at the supermarket. I started out with prepacked almond and coconut from the supermarket but was never that comfortable with all the big words in the ingredients panel on each package plus each empty package = waste…

It didn’t take much Googling to learn that making my own almond, coconut or almond coconut is actually quite easy, actually so easy that I wonder why anyone would bother with the store-bought packs..? I’ve expounded the benefits to a lot of people online and in real life and I thought that it’s probably past time for a bit of a tutorial…

DSCF0447

I have a dedicated blender for milk making…it was only $24, heavily discounted at Briscoes…the advantages it brings to the game is that it has the capacity to hold the nut and 1.2 litres of water, and I can pulse the mix every ‘while’ as it sits.I used to use my bullet blender but had to amalgamate the mix in a separate bowl.

DSCF0448

The raw materials: I buy the chopped almonds in 3kg lots from Happy and Healthy, and the coconut chips in 1kg lots from Bin Inn or similar bulk stockists. I add a cup (approx 100 grams) of each to the blender and cover it with boiling filtered water – our water here is all rain water, but we’re well into the filtering habit and it doesn’t do any harm…

DSCF0450

Pulse the mix of nuts and boiling water for a minute or so…I think that the boiling water helps bring out the oils and flavours from the nuts…

DSCF0451

It’ll look something like this..DSCF0453

Top it up to the Max mark with cold filtered water – you could use more boiling water but I don’t thing it adds anything and you would need to be a lot more careful pulsing the mix until it cools down…

DSCF0456

Let the mix sit for a few hours or preferably overnight, giving it a quick pulse stir up every time you walk by or get bored…

DSCF0501

After sitting overnight, the milk has separated into the meal at the bottom and the oils and good stuff has risen to the top…the same happens in the bottle hence the good shake before use…

DSCF0458

Spread your filter cloth over the target bowl. My filter cloth is polyester voile I bought as a bulk end lot from Spotlight ($12 for 5+ metres)…I just sliced off a half metre square and find this much easier to use than nut milk bags which are also more expensive and harder to clean.

DSCF0459

Pour the mix into the centre of the cloth…

DSCF0460

Draw in the edges and let the bulk of the liquid drain through into the bowl…

DSCF0461

Hold the top of the filter cloth and twist the ball of meal so that the tightening cloth squeezes the remaining liquid into the bowl…

DSCF0508

Voila! one litre of almond coconut milk, fresh as with no big words or other additives. This will last in the fridge for a week. It will settle and will need a shake before you use it. I use this any place I would previously have used milk except for cheesemaking where it probably will not work (haven’t actually tried that) but may still be doable for dairy-free cheese (also not tried yet – with this milk)

I save the leftover almond coconut meal to use in baking. I generate a lot of it and so dry it over the fire or in the oven after baking (I switch the oven off and let the residual heat do the drying) and store it in a sealed container until I need it.

I use the meal in bread (1/2 a cup into every mix), almond coconut cookies, as a substitute for flour-heavy recipes and also recently used it to absorb the additional fluid when I put too much milk in the mix for my roast baby armadillo recipe

DSCF0509

 

Advertisements

2 thoughts on “DIY Almond Coconut Milk

  1. Pingback: DIY Butter | The World According to Me…

  2. I think I have pretty much mastered this now: place 1/2 cup of almonds and 1 1/2 cups of coconut into the blender and blend while boiling the jug. While blending, add the hot water till the blender is about 1/2 full. Stop blending and fill up to the max mark. Once it cools – to prevent hot water spilling out – let it sit over night. giving it an occasional blend every now and then. The boiling water brings out more of the oils and flavours from the almond and coconut, making for a thicker, richer milk…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s