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In an attempt to become more frugal and live more sustainably, I’ve started making some of our plant
This is probably the most milk-like of these three plant-based
- Add 1 part oats and 4 parts water into a blender. You can add in your preferred sweetener (maple syrup, agave syrup, coconut sugar, cane sugar, etc.) or leave it unsweetened.
- Blend the milk for about a minute.
- Strain milk into a clean jar using cheesecloth or a strainer. Shake before each use. This will keep in the fridge for up to 5 days.
I enjoy the taste of barley milk the best out of the three featured. I buy our barley for $0.54 a pound at our local bulk food store, so this milk is really budget friendly. Plus, you can save the pulp and turn it into a delicious porridge which cuts down on your waste.
- For this milk, you will have to cook the barley first. Combine 1 cup pearl barley and 3 cups water in a medium saucepan. Bring to a boil. Once the water is boiling, lower the heat to simmer and cover. Cook until all the water is absorbed, about 30-40 minutes. Remove from heat and let cool.
- To make the milk, combine 1 part cooked barley and 4 parts water into a blender. I really like the way this milk tastes unsweetened and unflavored so I don’t add anything extra to it, but feel free to add your favorite sweetener and experiment.
- Blend the milk for about 1 minute, then strain into a clean jar. Store in the fridge and shake before each use.
Rice milk has become my youngest’s favorite milk and it goes great on cereal. You can heat up the pulp from this milk and make a lovely breakfast rice by just adding cinnamon, sugar, and butter.
- To make, combine 1 part cooked brown rice and 4 parts water in a blender. Add 1 tsp vanilla and your sweetener of choice.
- Blend for about 1 minute and strain into a clean jar. Store in the fridge and shake before each use.
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