Homemade non-dairy milk and yoghurt offer several key benefits:
- you have control over the ingredients
- you can customise the flavour add nutrients and avoid nasty additives
- they are lactose-free, allergy-friendly and a safe alternative for those with dietary restrictions.
Nutritionally, these homemade options can be richer in vitamins, minerals, and fibre, especially when made with whole nuts or cereals. Yoghurt made with them can provide beneficial probiotics for gut health. When making non-dairy yoghurt, it’s important to use the best non-dairy milk for you and a reliable non-dairy yoghurt culture like our new Non-Dairy Yoghurt Culture for proper fermentation.
Here are some non-dairy milk-making recipes to choose from:
Almond Milk
Makes 1 litre
Ingredients
120 g raw Almond nuts
900 ml cool Chlorine-free water (plus additional for soaking nuts – see instructions below)
1 pinch of Sea Salt (non-iodized)
15 ml Sugar or 1 Tbsp (15 ml) Maple, Agave or Date syrup
Instructions
Soak Almond nuts in enough water to cover them for 1-2 hours. Then rinse and drain.
Add nuts, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 2 minutes or until the mixture seems well combined.
Strain the mixture by pouring into a cheese cloth lined colander on a large mixing bowl. Save pulp for adding to home baked biscuits or muffins.
Pour the strained milk into a clean & sanitised bottle or jar with lid and keep it in the fridge until needed.
Shake before use and use within 5 days.
Cashew Milk
Makes 1 litre
Ingredients
120 g Raw Cashew nuts
900 ml cool Chlorine-free water (plus additional for soaking nuts – see instructions below)
1 pinch of Sea Salt (non-iodized)
15 ml Sugar or 1 Tbsp (15 ml) Maple, Agave or Date syrup
Instructions
Soak Cashew nuts in enough water to cover them for 1-2 hours. Then rinse and drain.
Add nuts, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 2 minutes or until the mixture seems well combined.
Strain the mixture by pouring into a cheese cloth lined colander on a large mixing bowl. Save pulp for adding to home baked biscuits or muffins.
Pour the strained milk into a clean & sanitised bottle or jar with lid and keep it in the fridge until needed.
Shake before use and use within 5 days.
Macadamia Milk
Makes 1 litre
Ingredients
180 g Raw Macadamia nuts
900 ml cool Chlorine-free water (plus additional for soaking nuts – see instructions below)
1 pinch of Sea Salt (non-iodized)
15 ml Sugar or 1 Tbsp (15 ml) Maple, Agave or Date syrup
Instructions
Soak Macadamia nuts in enough water to cover them for 1-2 hours. Then rinse and drain.
Add nuts, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 2 minutes or until the mixture seems well combined.
Strain the mixture by pouring into a cheese cloth lined colander on a large mixing bowl. Save pulp for adding to home baked biscuits or muffins.
Pour the strained milk into a clean & sanitised bottle or jar with lid and keep it in the fridge until needed.
Shake before use and use within 5 days.
Coconut Milk
Makes 1 litre
Ingredients
250 g desiccated Coconut
900 ml cool Chlorine-free water (plus additional for soaking nuts – see instructions below)
1 pinch of Sea Salt (non-iodized)
15 ml Sugar or 1 Tbsp (15 ml) Maple, Agave or Date syrup
Instructions
Add coconut, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 2 minutes or until the mixture seems well combined.
Strain the mixture by pouring into a cheese cloth lined colander on a large mixing bowl. Save pulp for adding to home baked biscuits or muffins.
Pour the strained milk into a clean & sanitised bottle or jar with lid and keep it in the fridge until needed.
Shake before use and use within 5 days.
Oat Milk
Makes 1 litre
Ingredients
90 g rolled Oats (gluten-free if needed)
900 ml cool Chlorine-free water
1 pinch of Sea Salt (non-iodized)
15 ml Sugar or 1 Tbsp (15 ml) Maple, Agave or Date syrup
Instructions
Add oats, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 2 minutes or until the mixture seems well combined.
Strain the mixture by pouring into a cheese cloth lined colander on a large mixing bowl. Save pulp for adding to home baked biscuits or muffins.
Pour the strained milk into a clean & sanitised bottle or jar with lid and keep it in the fridge until needed.
Shake before use and use within 5 days.
Cashew, Coconut and Oat Milk
Makes 1 litre
Ingredients
100 g Raw Cashew nuts
45 g desiccated Coconut
30 g rolled Oats (gluten-free if needed)
900 ml cool Chlorine-free water (plus additional for soaking nuts – see instructions below)
1 pinch of Sea Salt (non-iodized)
15 ml Sugar or 1 Tbsp (15 ml) Maple, Agave or Date syrup
Instructions
Soak Cashew nuts in enough water to cover them for 1-2 hours. Then rinse and drain.
Add nuts, coconut, oats, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 2 minutes or until the mixture seems well combined.
Strain the mixture by pouring into a cheese cloth lined colander on a large mixing bowl. Save pulp for adding to home baked biscuits or muffins.
Pour the strained milk into a clean & sanitised bottle or jar with lid and keep it in the fridge until needed.
Shake before use and use within 5 days.