A few years ago, there was an argument about if all the planted based drinks, such as almond milk, soy milk, macadamiamilk… should be called milk as its definition is “Milk is a nutrient-rich liquid food produced by the mammary glands of mammals” As a consumer, I don’t care about the milk definition. I only want to diverse my food variety and eat less processed foods.
I do enjoy almond, soy, and other plant based “milks”. The problem with those “milks” in grocers is they contain a lot of additives, such as thickeners. To quench my thirst for alternative “milks”, I decided to make them at home. Since I don’t care much about flavors (vanilla vs chocolate…), making these plant based “milks” at home is rather easy. Soy milk is a little challenging because it foams so badly during cook. Plus, not everyone likes the slight bitterness in homemade soy milk. In contrast, peanut milk is easier to make, and its taste is so familiar to all those use peanut butter as I use roasted peanut instead of raw ones. You can use it either warm or cold.
Homemade peanut milk 自制花生奶
Equipment
- Blender
- 10" sauce pan
- Fine mesh sieve (optional)
Ingredients
- 1 cup unsalted dry roasted peanut
- 3-4 cups water
- 2-3 cups whole milk
- 2 tbsp sugar (optional)
Instructions
- Add the peanut and water to the blender
- Mix at high speed for 60-90 seconds
- Hold the sieve on top of the sauce pan and pour the peanut/water juice onto the sieve
- Add the whole milk to the pan and put it on the stove
- Heat the milk (mixture) to boil at high heat. Turn heat to low so that only fine bubbles form.
- Stir with a spoon once every 1-2 mins to prevent charring at the bottom
- After 10-15 mins, add the sugar and mix. Pour to a cup and serve
Recent Comments