Homemade Plant-Based 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 Plant-Based yoghurt, it’s important to use the best Plant-Based milk for you and a reliable Plant-Based yoghurt culture like our new Non-Dairy Yoghurt Culture for proper fermentation.
Here are some Plant Based milk-making recipes to choose from:
Almond Milk
Makes 1 litre
Ingredients
1 cup (250 ml) raw Almond nuts (soaked and rinsed)
1 litre cool filtered or bottled water (plus additional for soaking and rinsing)
1 pinch of non-iodized Sea Salt
1 Tbsp (15 ml) Agave, Maple or Date syrup (or a pitted date)
Instructions
Soak Almond nuts in a covered container with enough water to cover them for 8-12 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
1 cup (250 ml) raw Cashew nuts (soaked and rinsed)
1 litre cool filtered or bottled water (plus additional for soaking and rinsing)
1 pinch of non-iodized Sea Salt
1 Tbsp (15 ml) Agave, Maple or Date syrup (or a pitted date)
Instructions
Soak Cashew nuts in a covered container with 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
1 ½ cup (375 ml) Raw Macadamia nuts (soaked and rinsed)
1 litre cool filtered or bottled water (plus additional for soaking and rinsing)
1 pinch of non-iodized Sea Salt
1 Tbsp (15 ml) Agave, Maple or Date syrup (or a pitted date)
Instructions
Soak Macadamia nuts in a covered container with enough water to cover them for 8-12 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
1 litre cool filtered or bottled water (plus additional for soaking and rinsing)
1 pinch of non-iodized Sea Salt
1 Tbsp (15 ml) Agave, Maple or Date syrup (or a pitted date)
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)
1 litre cool filtered or bottled water
1 pinch of non-iodized Sea Salt
1 Tbsp (15 ml) Agave, Maple or Date syrup (or a pitted date)
Instructions
Add oats, water, salt, and sweetener to a high-speed blender. Put on the lid and blend for about 1-2 minutes or until the mixture seems well combined. Take care not to over blend.
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.
Bonus Recipe: Cashew, Coconut and Oat Milk
Makes 1 litre
Ingredients
½ cup Raw Cashew nuts (soaked and rinsed)
50 g desiccated Coconut
30 g rolled Oats (gluten-free if needed)
1 litre cool filtered or bottled water
1 pinch of non-iodized Sea Salt
1 Tbsp (15 ml) Agave, Maple or Date syrup (or a pitted date)
Instructions
Soak Cashew nuts in a covered container with 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.
Follow last 3 steps as for Oat Milk above.