Plant-Based Milk
Almond Milk
- 40 g almond butter
- 2 g sunflower lecithin
Oat Milk
- 1/2 c oats
Rice Milk
- 300 g rice
- 1 qt very hot water (not boiling)
Base
- 2 qt water
- 1.5 g salt
- 4 g potassium citrate
- 8 g calcium carbonate
- 1 tsp imitation vanilla (optional)
- .8 g xanthan gum
or
- .5 g gellan gum
Almond Milk
Blend the almond butter and lecithin together in 2 quarts of water, then continue with the base ingredients.
Oat and Rice Milk
Oats: More oats can be used for a fuller milk. Cover oats in water just off the boil for 5 minutes. Blend the oats and 2 quarts of water on high speed, then let sit for a few minutes.
Rice: Pour the hot water over the rice and cover for two hours. Then blend the rice on high.
Let the dregs settle for a few minutes, then pour the milk off into another container, keeping most of the dregs in the blender. Rinse out the blender. Let the milk sit for another few minutes, then pour the milk off back into the blender, keeping most of the dregs in the container. Rinse the container. Add more water to the blender to bring the milk back up to 2 quarts, then continue with the base ingredients.
Base
If using xanthan gum, mix all of the ingredients together, except vanilla. Turn the blender on its lowest speed, then pour the base ingredients into the milk. Continue blending for a couple minutes. Transfer the fortified milk to a container and put it in the fridge.
If using gellan gum, then blend all of the base ingredients to the milk and transfer to a saucepan over medium heat. Stir frequently and heat to ~ 165 F, then immediately remove from heat. Continue stirring occasionally for a few minutes. Let cool, then refrigerate. Note: gellan gum is used in commercial milks, but when I use it, it tends to produce really bad off-flavors.