Learn how to make your own plant-based milk from home with our cheap and easy guide
LAST year one in four of us was reported to be drinking plant-based milk.
But if lockdown has you left struggling to pick up dairy-free alternatives, don’t worry. It’s cheap and easy to make your own. Here’s how . . .
OAT MILK: Cover 100g of oats with water in a bowl and soak overnight.
Drain and rinse, then blitz in a blender with 750ml of water.
Pour into a jug through a muslin-lined sieve and gently stir the mixture.
Squeeze the muslin to get the last liquid out then whisk with 50ml more of water.
ALMOND MILK: Cover 150g of whole almonds with water and soak overnight.
Drain, then put the almonds into a blender with 750ml of water.
Use the same method as with the oat milk to get the milk out but don’t add extra water to the mixture.
SOY MILK: Soak one cup of yellow soybeans in water overnight, then drain and remove the outer shells.
Put into a blender with 750ml of water until smooth.
Strain the mixture into a saucepan using a muslin-lined sieve.
Add 250ml of water into the pan with the mixture and bring to a boil.
Stir and skim the foam when it forms.
Carry on cooking for a further 20 minutes, over a medium heat, stirring occasionally. Then let it cool.
You can also add a couple of drops of vanilla extract to create some sweetness.
Soy milk will last up to five days in a sealed container in the fridge.
COCONUT MILK: Soak five cups of shredded coconut in water overnight — it should be covered by two inches of water.
Drain and pop into a blender with ten cups of water.
Add some salt and blend till the liquid forms a milk consistency.
Pour into a jug through a muslin-lined sieve.
After most of it has drained, squeeze the cloth to get the last of the milk.
It will keep in the fridge for up to five days — be sure to shake before you use it.
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