Seed Milks: A Healthy Way To Make Milk At Home During The Lock Down
Discover > Texas Home Cooking > Seed Milks: A Healthy Way To Make Milk At Home During The Lock Down
The COVID-19 lock down has us twiddling our thumbs and open to trying out things we never thought of trying in the first place. Baking breads, whipping up milk and coffee, play dress up, workout challenges – I see something new every day.
I on the other hand, am majorly sorting my pantry. Making an effort to be more conscious about not letting food go to waste in difficult times like these, I'm trying my best to utilize all edible items in my pantry, before I buy more.
Working on the same effort, I came across almost 2 pounds each of my stock of raw sunflower seeds, (how long do seeds last?) pumpkin seeds (how long do pumpkin seeds last?) and hemp seeds(how long do hemp seeds last?) that I had purchased during my ‘eat your seeds’ phase. Ever since I learned that sunflower seeds tend to turn rancid sooner than other seeds, I was on a mission to eat them all, very fast. You will remember me talking about snacking on them on this post of mine about seeds!
Needless to say, they were added to breads, pancakes and breakfast oatmeal. With a pound and a half still remaining, I had run out of options.
Then one night, as I was going through some recipes, the idea do make some nutritious and fresh seed milk hit me like a train. How the heck did I not think of that before? I have been experimenting with nut milks, for some time now and have grown to quite enjoy the rich flavors of cashew and almond milks (how long does almond milk last?).
I'll be honest I was not very certain of how sunflower seed milk would taste like, but was definitely in favor of giving it a shot. Below are my experiences trying out three different kinds of seed milks, made two different ways.
Sunflower Seed Milk
This is probably the cheapest option that you will find in seed milks. After a few attempts of altering quantities of water to seed ratio, I feel the best results come when I combine 1 cup of raw, unsalted seeds with 2 1/2 -3 cups of filtered water.
So first I soaked the seeds for about 2 hours. I read that this would help remove phytic acid and certain enzymes that hinder digestion. Soaking your seeds will also improve the bio availability of the nutrients present in the seeds.
Once that was done, I simply put the seeds to my smoothie maker. At first, I would suggest that you pour only about hundred 100-120 mils of water and blend on high till the seeds are really macerated. The reason I add less water to begin with is because I find the blending to be more effective. It makes almost like a thick, grainy cream. Gradually add water and keep blending.
Once the milk is ready, there are two ways you can drink it. strained or unstrained. Strain the milk through a nut milk bag, or a mesh strainer. Make sure to really squeeze the pulp till you can get the last drop of milk out. Unstrained seed milk can be had straight from the blender.
Separation is totally normal for both kinds. It means that the fiber is still present in the milk, making it more filling and nutritious. Sunflower seed milk, for one separates into a milky layer at the bottom and a very funny red liquid layer on top. Yeah red! Not a worry though, a good shake will help resolve that. The taste is really nice and sweet. I even added some to my coffee and enjoyed it. Sunflower seed milk will go bad even if it is stored in the fridge in about three days. This yields a final quantity of 3 cups milk. So, measure quantities and only make how much you require. It is best to have fresh anyway!
Pumpkin Seed Milk
“How strange would it be drinking a cup of green hued milk”? The thought amused me as I measured out a cup of raw, unsalted pumpkin seeds and 3 cups of water to go along with it. Following the same procedure I did with the sunflower seeds, I first let the pumpkin seeds soak in water for few hours. Four to be precise.
The method of milking and choosing to strain is mostly the same, gradually add the water and run the blender on high till you get a smooth liquid. Store it in an airtight glass container for up to 3 days in the fridge. Pumpkin seed milk will be slightly green tinged and tastes nutty. By all means, add a dash of maple syrup (how long does maple syrup last?) or a pinch of Himalayan salt to add another dimension to the flavor!
Hemp Seed Milk
Hemp hearts (how long do hemp hearts last?) or hemp seeds have won the trust of the world’s health enthusiasts. Providing a staggering 6 grams of protein in just two tablespoons, the popularity is well deserved. Hemp milk is unbelievably simple to concoct. Just blend together half a cup of soaked hemp hearts (or hemp seeds), with 2 and half cups of water. Add more if the milk seems too thick. For a nice shade of sweetness, add a spoon of agave nectar.
I find hemp milk to be slightly creamier than other milk alternatives. Store the hemp milk in an airtight glass container in the fridge. It stays good for at least 3-4 days. But like I said, always best to have it fresh, right?
What Can I Use Seed Milks In?
Just like regular milk, there are endless options you can use seed milks in. Use them wherever you would normally use regular milk.
Breakfast Bowls
Tea or coffee
Desserts
Dairy free Yogurt
How Can I Flavor My Seed Milk?
I find it best to let the original elements do the talking in terms of flavor, but a more varied flavor profile never hurt anyone!
Flavor your seed milks with:
Vanilla
Maple syrup
Turmeric
Dates
Cinnamon
Maca
Cardamom
Cacao
Next, read all about nut milks here!
