🥛Mountain Milks
Milk does not have to come from a carton.
Seeds,
grains,
and nuts can become something creamy,
useful,
and surprisingly simple with little more than water,
a blender,
and a bit of time.
These are the mountain milks I have made in my own kitchen
each a little different in flavor,
texture,
and the way it behaves in a recipe.
Some are lovely in a glass.
Some belong in breakfast,
baking,
or cooking.
And some earn their place simply because
there is something satisfying about making them yourself.
Three ingredients can become milk in three entirely different ways.
🥛 Almond Milk
Soft,
familiar,
and wonderfully versatile.
Homemade almond milk has a gentle nuttiness and
a freshness that is quite different from what comes from a carton.
🥛 Hemp Milk
Earthier and a little more distinctive,
hemp milk requires no overnight soaking
and comes together remarkably quickly.
It is one of those useful recipes to know when you want plant milk
and don’t particularly want to plan for it yesterday.
🥛 Rice Milk
Simple,
mild,
and made from one of the humblest staples in the pantry.
Rice milk offers another way of turning something already familiar
into something entirely different
and gives leftover cooked rice a rather lovely second possibility.
