Nutty for Nut Milk

By Katie Barreira
For Cooking Newbie, a blog for beginner cooks

Happy 2013! As I think back over the past year of eating, there are a few culinary encounters that stand out because they revolutionized the way I eat.

As a foodie and a food professional, I’m always getting hyped-up about some hip trend (home brewing, from beer to kombucha) or novel restaurant item (toast oil), but few of these marvels actually stick, become part of my routine eating habits and working themselves into my everyday way of being.

Here’s one that did.

Homemade nut milk is creamy, satisfying, easy to make and totally different from what you buy in the supermarket. Once you try it, it becomes one of those staples that you want to have on hand at all times.

I’m particularly fond of nut milk just before bed. Sipping on a small cup puts the kibosh on my late night snack cravings. All those healthy fats go straight to your head, signaling the brain to shut off those hunger vibes. Pleasantly satisfied, you’ll drift right to sleep.

More Great Ways to Use Nut Milk

• Warm with a drizzle of honey and a splash of flavored extract, like vanilla or hazelnut, for a comforting drink.
• Replace water with nut milk when cooking oatmeal.
• As a substitute for cow’s milk in your favorite pancake recipe.
• In a smoothie, instead of milk or yogurt.
• Add to tea or coffee.

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Homemade Nut Milk
Makes about 4 cups

2 cups raw nuts, such as almonds or cashews
5 cups distilled water

1. Soak nuts in the water, at room temperature, for at least 2 hours, up to overnight.
2. Transfer the entire mixture to a blender (you can do this in 2 batches if necessary; just make sure each batch has about the same ratio of nuts to water) and puree on the highest speed until frothy and nearly smooth, about 5 minutes. (Note- it may feel unnatural to have you blender running for this long…when you think you're done, just blend longer!)
3. Place a large mesh strainer over a large bowl (or, if you have one, an 8-cup glass Pyrex measuring cup works very nicely.) Line the strainer with a piece of cheesecloth that is four layers thick and about 3 times the size of the strainer.* (It’s important to have plenty of overhang when it comes time to squeeze.)
4. Pour half of the nut mixture into the cheesecloth-lined strainer and let sit until what remains in the strainer is quite thick and sludge like, about 15 minutes. Gather the cheesecloth overhang and gently squeeze the remaining liquid from the solids. Discard the solids and repeat with remaining nut mixture, using fresh cheesecloth if necessary.
5. Store nut milk refrigerated in an airtight container for up to five days.

*Cheesecloth 101: How hard could it be? The answer, as with so many things, is not hard at all, once you’ve done it the first time. On my first attempt, it appeared as if I was trying to wrap a mummy. Here’s what I wish someone had told me:

• Cheesecloth typically comes packaged already folded lengthwise. Keep it folded as packaged while cutting. For an 8-inch strainer you’ll need to unfurl a length of cheesecloth about 3 feet long.
• Once you have that piece cut, unfold it completely into a single layer of cloth. This will look quite thin and gauzy.
• Fold in half twice to create a square of cloth, four layers thick. Now you’re ready to strain that milk!

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