Plant-based milk that does not curdle in coffee!
At last homemade almond or oat milk, which does not curdle in coffee. With the addition of a "secret" ingredient, you get creamy homogenous milk, delicious, low-cost, with no artificial additives!
Ingredients
Almond Milk
- ½ cup raw almonds soaked overnight no need to peel the almonds
- 3-4 cups filtered water
- 1 tbsp canola oil refined Sunflower oil, Avocado oil or Almond oil
- 1 tbsp liquid sunflower lecithin or 3 tbsp lecithin granules; can be replaced with 1/4 tsp of xanthan gum or guar gum
- pinch salt
Oat Milk
- ⅔ cup rolled oats
- 3-4 cups filtered water
- 2 tbsp canola oil refined Sunflower oil, Avocado oil or Almond oil
- 2 tbsp liquid sunflower lecithin or 6 tbsp lecithin granules; can be replaced with 1/4 tsp of xanthan gum or guar gum
- pinch salt
Instructions
Almond Milk
- drain the soaked almonds and transfer to a blender
- add salt, oil, lecithin or gum
- add 3 cups of water (we will add more later)
- process on a high speed for about a minute
- Line a 1000 ml measuring cup with a spout in a nut milk bag and pour the mixture into it.
- Squeeze the bag as much as you can. Pour the milk into the bottle and add more filtered water until the bottle is full.
- The milk keeps in the fridge up to 3 days
- Shake well before use.
Oat Milk
- Put in a blender rolled oats, water, oil, salt, lecithin, or xanthan gum/guar gum
- Process on a high speed for about 20 seconds
- Line a 1000 ml measuring cup with a spout in a nut milk bag and pour the mixture into it.
- Squeeze the bag as much as you can. Pour the milk into the bottle and add more filtered water until the bottle is full.
- The milk keeps in the fridge up to 3 days
- Shake well before use.
Notes
- You can replace liquid lecithin with granular lecithin - in this case, you need three times the amount. For example a tablespoon of liquid lecithin = 3 tablespoons of granular lecithin, 2 tablespoons of liquid lecithin = 6 tablespoons of granular lecithin, etc.
- Xanthan gum or guar gum are used as gluten substitutes and in various uses in the food industry. I don't know about nutritional values - but the advantage of gum over lecithin is the calorie savings (less than 10 calories per half teaspoon of xanthan gum or guar gum compared to 120 calories per 1 tablespoon of liquid lecithin). The advantage of lecithin: It raises the level of good cholesterol!
- If you leave coffee with milk that was made with gum - after about half an hour the milk will sink. It will not curdle - just sink, a short stir will fix it :)
- If you have only instant oat at home, you can use it as well, in this case, make sure to process it in a blender for no longer than 10 seconds so that we do not get a "slimy" drink.
- When you add the oil before the lecithin - the lecithin will not stick to the spoon but will slide off easily and leave the spoon almost clean :)
Tried this recipe?Let us know how it was!