Thermomix homemade rice, almond and soya milks

To have an allergy isn't fun and buying milks for intolerances is really expensive, with the thermomix you can save money making these milks and you know what goes in them. All natural ingredients.

Soya milk

Ingredients
250 g soya beans, soaked overnight in TM bowl plenty of cold water
2 litres water
2 tsp palm sugar, jaggery (rapadura), honey, raw cane sugar or other natural sweetener of choice
¼ to ½ tsp sea salt

Method
1. Drain soya beans. Add to TM bowl with 500 g of the water. Blend at Speed 10 until smooth.
2. Add 1.5 litres water and blend again until very smooth. Taste and adjust sweetness and salt. Strain through a muslin cloth. Use as is or add sweetener of choice, and heat at 90°C/Speed 2 until completely dissolved. Keep in fridge and use within 3 days or freeze.

Note: Dairy milks and bought soya milks have a slightly sweet taste and they also contain a trace of sodium, hence the sugar and salt. You can leave these out if you prefer.

Rice milk

Ingredients
100 g brown rice
1000 g water
¼ tsp sea salt
1 to 2 tsp raw cane sugar, palm sugar, jaggery (rapadura) or other natural sweetener of choice
1 tsp real vanilla extract – optional

Method
1. Grind rice 1 min/Speed 8.
2. Add water. Cook 7 minutes/100°C/Speed 3. Set the timer to 1 minute, turn slowly to Speed 8 over the first 5 seconds, then leave at Speed 8 to blend. Strain through a fine sieve lined with muslin and cool before refrigerating.

Optional: the rice milk can be sweetened with a little honey, or add a few dates (pips removed) before blending. Note: Dairy milks and bought nut milks have a slightly sweet taste and they also contain a trace of sodium, hence the sugar and salt. You can leave these out if you prefer.

Almond milk

Ingredients
100 g just-blanched almonds, skins removed (see tip in “Fast and Easy Cooking cookbook”)
550 g water
1 tiny pinch sea salt
1 to 2 tsp raw cane sugar, palm sugar, jaggery (rapadura) or other natural sweetener of choice
1 tsp real vanilla extract – optional
Method
1. Blend 1 minute/Speed 10. Taste and adjust sweetness and salt to taste. Strain through a fine sieve or squeeze through a nut milk bag, or use as is.
Note: For a slightly thicker milk, use 250 g almonds and 900 g water.

If you strain the almond milk, you can dry the nut solids in a dehydrator then grind them in your TM to use as almond flour – great as a protein-rich gluten-free flour to add to your baking recipes.

Note: Dairy milks and bought nut milks have a slightly sweet taste and they also contain a trace of sodium, hence the sugar and salt. You can leave these out if you prefer.