It has been a long time since I drank regular milk but I must say I’ve pretended that Lactaid worked for me and eaten cheese a couple of times since I admitted to myself that I was lactose intolerant. As I’ve continued to cook with almond, soy and coconut milks I have been feeling increasingly more uncomfortable with the additives. Carrageenan is almost always found in store bought coconut milk and can lead to chronic inflammation which can lead to other more serious diseases. Unfortunately there are preservatives and/or emulsifiers in every store bought non-dairy milk product. So I set about to find a financially conservative way to make “milk” at home.
Almonds are so expensive you guys, and cashews gave me a serious case of what felt like that scene in one of those Alien movies where the Alien pops out of the person’s stomach. (I’ve never seen an entire Alien film, that one scene was on a TV once in a house where I once was as a child… obviously it stuck with me). Anyways, steel cut oats are inexpensive, can be bought in bulk to cut down on waste and when manipulated correctly they can make a pretty delightful milk that works perfectly with simple drinking, cooking and baking.
1 Cup Steel Cut Oats
3 cups of water
2 TB Maple Syrup
1 tsp vanilla
1 pinch of salt
Let the oats soak for up to 24 hours, I like to change the water 3 or 4 times because I buy my oats from wholesale bins so I worry about extra dirt and and yucky grocery store muck. After soaking the oats give them a good rinse and then completely empty all water. Don’t be alarmed by slime, oat slime is real and can just be washed off. Now put all of the mushy oats into the blender along with 3 cups of water, adding gradually. Slowly add the water and stop at 2 cups. Thickness depends on how much water is in the blender, so add the last cup slowly until a desirable consistency is reached.
Put the blender on high for 2-5 minutes and then slowly add the maple syrup while the blender is running. Maple syrup can bind up the milk to make it a bit more thick. Only blend on high for 10 seconds at most. Slowly pour the mixture into a fine mesh sieve and press the oats down to push out absolutely all liquid from the oat pulp. Do a couple of batches if you’re working with a small sieve. Mix the vanilla and pinch of salt into the milk. Throw in a mason jar and into the fridge, it will keep for about a week in the refrigerator.