Making brown rice milk

Today's non-dairy milk recipe is for brown rice milk.  Like the others I've shown, (oat milk, almond milk, and banana milk), it's quick and easy and has no odd ingredients like store bought non-dairy milks.  It's just brown rice and water.

Start with 1 cup of cooked brown rice. I used organic brown basmati.


Put it in a blender with 2 cups of water.



Blend on high for a couple of minutes.


Strain through a nut bag or cheesecloth (see almond milk recipe for more info on nut bags).


Store refrigerated for up to 10 days.  Use for cereal and as a replacement for dairy milk in recipes.


For my personal taste, I add 1/4 teaspoon of vanilla essence to this rice as it tastes a bit too much like rice for my liking.  See what you think.  I much prefer it with the vanilla, yet other non dairy milks I like plain.

What's your favorite?
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"Emergency" non-dairy milk - Banana milk

Following on from the previous couple of weeks Oat Milk and Almond Milk recipes , this week I'm going to show you how to make banana milk.  I consider it an "emergency" non-dairy milk.  It's for those occasions like when you have gone away to a friend's house for the weekend and it comes to breakfast and they only have dairy milk for your cereal which you don't want or can't tolerate due to health reasons.  Instead, you can quickly whip up some banana milk and use that instead.

It is, naturally, banana-y so isn't useful for other things like putting in coffee! - but it is perfect for cereal.

All you need is a banana, some water and an immersion blender.


Cut up the banana and place in a jug/bowl.


Blend the banana with the immersion blender until it is liquid.


Add 1 cup of water and blend again.



Voila - yummy banana milk for oatmeal or cereal.


Use it soon after making or else it'll go brown.

More non dairy milk recipes next week.
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Making Almond Milk

Following on from last week's recipe and instructions on how to make Oat Milk, this week I'll show you how to make Almond Milk.


Yes, you can buy almond milk in the supermarket, but it tends to contain lots of ingredients. My recipe uses only organic almonds and water.  In what I consider the best, unsweetened commercial almond milk you still get extras of:

  • rice starch
  • sea salt (190mg sodium)
  • vanilla
  • natural flavor
  • carrageenan
I prefer the almonds and water approach!  Here's how to do it.

  • Soak 1 cup of organic almonds in water for 24 hours or overnight if you are short of time.  Use enough water to cover the nuts. Make sure it's good quality water!
  • Drain and rinse the almonds after their soak. Remove the skins of the almonds.  This is optional but gives you a much whiter milk and is easy to do. I timed myself and it took only 3 minutes to take the skins off! Once the almonds have soaked, just use an action like you are squeezing the almond and the skin comes off whole.
  • Place the almonds in a blender (I used my Vitamix) and add 3 cups of water.  You can actually add more (up to a total of 4 cups of water) or less, depending on how creamy or liquid you want your milk.  
  • Blend until smooth. Don't over blend or the milk will start to heat up.
  • Pour into a nut bag*, suspended over a jug and squeeze the milk out using your hand. Squeeze well to get all the milk and until the pulp is crumbly.
  • There isn't a lot of pulp that remains in the nut bag so you can either discard it or use it in your oatmeal or cereal or baked goods.  
  • Now pour yourself a glass of delicious, healthy, unsweetened, organic almond milk and enjoy, or else use it in baking, or cooking as a dairy substitute or on your cereal for breakfast!
The photo below shows the lovely white color of homemade almond milk - on the right - compared to bought almond milk on the right.


The milk will last at least a week, kept in the refrigerator.


*Re: nut bags.  Nut bags are available at cook shops and are a mesh fabric that holds small particles inside and lets the liquid run through.  They are sometimes called jelly bags too - for when you leave homemade jelly to run through. Here is a source at Lakeland in the UK, or on amazon.co.uk.  In the US, there are plenty of options like this one on Amazon, or check out your local cookware store.  Alternatively, you can just pour the milk through a double layer of cheesecloth to remove the pulp.

I'll show you another dairy free milk next week.  They are much better for you than drinking dairy.  And taste yummy too!  What is your favorite?
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Making Oat Milk

If you are giving up dairy, here's an easy way to make your own non-dairy milk using oats. In this case, I used gluten free oats.

Soak one cup of oats in water overnight. Pour enough water to cover the oats.

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The oats will swell up to at least 1 1/2 cups. After soaking, drain and rinse the oats.

Place them in a blender with 3 cups of water and blend for a minute or so. I used my vitamix so it was very quick. For less powerful models, you may need to blend for a couple of minutes.

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Pour the milk into a nut bag and collect the yummy healthy milk.

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You will get about 4 cups of oat milk. Keep this in the fridge and use it within a week, on your morning cereal and in cooking. It is versatile as the oats don't give a strong overpowering flavor.

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Here is a photo of this morning's breakfast - my puffed brown rice cereal, with raspberries, bananas and home made gluten free oat milk.

Image 6

If you prefer a thicker, creamier consistency, just reduce the amount of water your add to the blender.

I'll be back with other non dairy milk recipes soon. Hope you give it a try.
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