- by Dr Gowher Yusuf
- 0 Shares
- Apr 07 2017
Tips: To make different types of milk
Here are few recipes which can be used to make different types of milk especially for those children who cannot have cows milk as they are allergic to the protein casein in it. Though these replacements can not give the same amount of calcium as the cow's milk but still can partially compensate.
Rice Milk # 1
It is best to use warm water and warm rice.
? 4 cups (940 ml) hot/warm water
? 1 cup (160 g) cooked rice (white or brown)
? 1 teaspoon (5 ml) vanilla
Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes. Pour the milk steadily into another container (or old honey jar can be used), leaving most of the sediment in the first container. It can be stored in the refrigerator for up to five days.
Rice Milk # 2
? 4 cups (940 ml) boili8bg water
? 2 cups (370 g) rice ( white or brown)
? Oil (high-oleic safflower, avocado)- for texture (optional)
? Pure vanilla flavour to taste (optional)? Salt to taste ( optional)
Rinse rice to clean. Pour 4 cups (940 ml) boiling water over rice and let soak for 1 to 2 hours. Blend 1 cup (185 g) soaked rice with 2 ½ cups (590 ml) water (can be cold.) Blend rice to a slurry (textured liquid), pour into a pot, and repeat with rest of rice. Bring to a boil and then reduce heat and simmer for 20 minutes.
Line a colander with a nylon tricot or a few layers of cheesecloth. Put a bowl under colander. Pour rice mix in colander; another 1 cup (235 ml) rice to get out more milk. Press with the back of a spoon, twist nylon, and squeeze out as much milk possible. This milk is very plain and can be flavoured with oil, vanilla, salt etc.
Rice Milk # 3
? 2 Cups (370 g) rice ( white or brown)
? 10 cups (2.4 L) water
? 1 coconut
? 1 quarter (9, 464 ml) water
? 1 teaspoon (5 ml) GFCF vanilla? Honey, maple syrup, stevia or sugar to taste
Boil rice in water for 15 to 18 minutes (cook to taste). Drain rice and save liquid (rice may be eaten or refrigerated).Crack coconut shell open. The coconut meat may be shredded, grated or minced. Add 1 quarter (9464 ml) water to coconut and place in a blender.Strain the liquid (greater coconut can be mixed with a sweetener for use as a topping for cakes).Mixed the quarter of rice milk with the quarter of coconut milk. Add the GFCF vanilla and sweeten to taste.
Soymilk Made Easy
? 2 cups (370 g) soybeans
? 12 cups (2.8 L) water
Rinse and soaked the beans overnight (or at least 10 hours) in refrigerator. When ready, drain and rinse the beans.
Grind the beans into a paste using a blender or food processor with boiling water (3/4 cup [140 g] beans to 1 ¾ cups [410 ml] boiling water at a time). Pour into a large, heavy pot. (Note: do not overestimate the blender’s abilities. Be careful to not burn out the blender while grinding beans. A food processor offers better results [with sharp blades.])
Bring the resulting milky substance to a boil while stirring over medium to high heat. Turn down immediately after it starts to boil. Simmer (no stirring necessary) for 20 to 30 minutes.
Meanwhile, line a colander with a thin cloth and set it over a big bowl or another pot. When the soymilk is cooked, ladle it into the colander, straining the pulp in the cloth and allowing the milk to collect in the bowl. Make sure to squeeze all the milk from the pulp before transferring it into a jug or two to cool. Taste and add water, sweetener, vanilla, GFCF Chocolate, Carob, or sea salt as desired. This can be stored in a refrigerator for up to five days.
? 2 cups (270g) nuts ( macadamia nuts, raw almonds and /or walnuts) soaked overnight ( 8 to 12 hours)
? 4 cups (946 ml) cold water
? 2 tablespoons (40 g) honey or 2 pitted dates (optional)
Combine drained, soaked nuts and honey or pitted dates (if using in a blender with cold water, at low speed and then increase speed to high for 10 to 15 seconds then strain.
? 2 cups (270 g) nuts (macadamia are best). Soaked overnight 8 to 12 hours.
? 4 cups (946 ml) hot water
? 1/8 teaspoon yoghurt starter ( GI pro start from GI Pro health)
Combined drained, soaked nuts and water in a blender at low speed, and then increase speed to high for 10 to 15 seconds. Strain through a fine sieve or nut bag and cool to between 105 deg F to 110 deg F (40.5 deg C to 43 deg C), then mixed in yoghurt starter. Place in a yoghurt maker (at 95 deg F to 105 deg F) for at least 8 hours (if using individual containers, leave the lids off during fermentation to avoid condensation). Place in refrigerator for at least 5 hours. It will separate somewhat, but do not throw away the liquid_ it is rich in probiotics. You can drink it or stir it back into make a yoghurt smoothie. Additional stirring of the yoghurt is optional and will result in thicker yoghurt.
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