In Uncategorized

When Life Throws You Nuts, Make Milk (and Cheese!)

Posted by: on Jul 20, 2012 | 7 Comments

Happy Friday gorgeous! How’s your week been? I’ve started spending more time in the kitchen lately and have totally fallen back in love with un-cooking. I thought I’d stop in today and share with you two recipes that come from only a few ingredients. Also, I’ve decided to only feature versatile food here on the blog that’s also kid friendly. I really want to encourage all the mumma bears out there to feed our kids the good stuff.

Milk

I love me some nut milk. I’ve played around with a few variations, (almond, macadamia, hazlenut), but yesterday I caught on to a real winner: macadamia and walnut. Oh em gee. It’s so silky, creamy and thick, and because macas and walnuts are particularly fatty, this milk is totally winter appropriate; comforting and decadent.

Soak 1/2 cup of each nut in water over night.

The next day, replace the soak water with fresh water. I use roughly a 2:1 ratio, water to nuts. You can add anything you like at this stage; a pinch of sea salt, some dates for sweetness, vanilla. Anything you like > Blitz well- I used a stick blender and it worked a treat > Pour the mixture into a strainer lined with cheese cloth and let the milk seep through.

I normally pop this in the fridge and walk away for an hour. When I come back to it I give the cheese cloth a big squeeze until I’m left with dry nut meal in the cloth and delicious fresh milk in the jar. It looks just like real milk! I get very, very excited about these things…

Cheese

Mix the juice of one lemon, a pinch of salt and a pinch of pepper with the nut meal left over from the milk > Press the mixture into a ramekin > Dehydrate. I don’t have a dehydrator, so I just left it in the oven over night on the lowest temperature.

The result: delicious, it’s kind of reminiscent of haloumi (thanks to the salt and lemon), but has more of ricotta consistency. I can totally see myself enjoying this with some crackers, sprinkled over a wild mushroom risotto or scattered though a vegetable lasagne. Yum!

And the best part? Nothing wasted! What’s your favourite non-dairy milk? Do you make your own?

Ready to drop those bad habits?
Week ONE of my online program, The Party Girls Guide to Peace, is yours to download, totally FREE. Join us!
We hate spam just as much as you

7 Comments

  1. Kate
    July 20, 2012

    This is awesome! It’s such a waste after I make my nut milk, can’t wait to make this cheese!
    Thanks for sharing
    Kate x

    Reply
  2. Tara Bliss
    July 20, 2012

    Anytime beautiful!

    Reply
  3. Jia Ni Teo
    July 20, 2012

    Yum! This looks delicious!! I usually use almonds (love the sweet milk) and use the meal for raw brownies. Have to try this combination, since I love macadamias and walnuts on their own too. Ooh, and such a genius idea about the cheese – yum!! :) xxx

    Reply
  4. Sig
    July 20, 2012

    this is awesome! I’ve been wanting to make my own nut milk for ages but have been a bit nervous because I don’t have fancy expensive appliances. But this looks simple and so good to make :D I have some almonds with my name on it…

    Reply
  5. Allysia
    July 20, 2012

    At first it threw me off when you said the walnut-mac milk is a perfect winter drink…then I remembered you live in Australia now! My old-reliable nut-based milk is definitely cashew – I use it to make creams a lot, using it in baking or recipes that call for dairy cream. Tastes awesome – a little sweet but not too strong!

    Reply
  6. Lou
    July 21, 2012

    Yummo! I LOVE nut milks… I haven’t tried mac-walnut combo though, I can just imagine how rich and beautiful it would be. ON my list to try…. I love making little raw cookies from the leftover pulp, but I really dig this idea of a cheese :)

    Reply
  7. Catherine @ The Spring
    July 22, 2012

    I tweeted it… and now I’m going to try it! Beautiful way to avoid any waste!

    x Catherine @ The Spring

    Reply

Leave a Reply