In recent years, there has been a significant shift towards plant-based diets and sustainable living.
One of the most exciting trends within this movement is the rise of homemade nut milks and cheeses. Not only are these alternatives delicious and nutritious, but they also offer a fantastic opportunity to reduce waste, control ingredients, and save money. Whether you're lactose intolerant, vegan, or just curious, making your own nut milks and cheeses at home can be a rewarding and enjoyable experience.
To make your own nut milks and cheeses, you don’t need a lot of fancy equipment. Basic kitchen tools will suffice. Here’s a quick rundown of the essential ingredients and equipment:
High-speed blender
Nut milk bag or fine mesh strainer
Large bowl
Cheesecloth
Glass jars or bottles for storage
Raw nuts (almonds, hazelnuts, etc.)
Water
Sweeteners (optional) like dates, honey, or maple syrup
Flavourings (optional) like vanilla extract, cocoa powder, or cinnamon
Raw nuts (cashews are a popular choice)
Probiotics or nutritional yeast (for tangy flavour)
Lemon juice
Salt
Herbs and spices (optional) like garlic, chives, or dill
Start by soaking your nuts in water overnight or for at least 8 hours. This softens them and makes them easier to blend.
Drain and rinse the soaked nuts. Place them in a blender with fresh water (a general ratio is 1 cup of nuts to 4 cups of water). Blend until smooth and creamy.
Pour it through the mesh strainer or a nut milk bag into a large bowl. Squeeze out as much liquid as possible. The remaining pulp can be saved for other recipes, like smoothies or baking.
If you prefer sweetened or flavoured milk, return the strained milk to the blender and add your chosen sweeteners and flavourings. Blend again until well combined.
Pour the milk into glass jars or bottles and refrigerate. Homemade nut milk typically lasts 3-4 days in the fridge.
Like with nut milk, start by soaking your nuts (cashews are highly recommended) in water for several hours or overnight.
Drain and rinse the soaked nuts. Place them in a blender with a small amount of water, lemon juice, salt, and any additional flavourings you desire. Blend until smooth and creamy, adding water gradually to achieve the desired consistency.
For a tangy, cheese-like flavour, you can add probiotics or let the mixture sit at room temperature for a few hours to ferment slightly.
Transfer the blended mixture to a cheesecloth-lined mould or bowl. Gather the cheesecloth around the mixture and twist to form a ball. Place it in the fridge to set for several hours or overnight.
Once firm, your nut cheese is ready to enjoy. Store it in an airtight container in the fridge, where it will keep for up to a week.
Making your own nut milks and cheeses at home is a fun and fulfilling way to embrace a more sustainable and health-conscious lifestyle. With just a few simple ingredients and some basic kitchen equipment, you can create delicious and nutritious dairy alternatives tailored to your taste. Not only will you enjoy fresher, additive-free products, but you’ll also take a step towards reducing waste and embracing a more environmentally friendly way of living. So why not give it a try? Your taste buds – and the planet – will thank you.
