homemade flax seed milk

flaxseedmilkbrooklynDairy-free milks, to me, can resemble water plus some flavor.  They don’t have that certain “umph” that real milk has.  And they certainly do not stand the same in baked goods or custards.

The lack of lipids and aminos eliminates the binding quality of these milks, and things can turn out pretty crumbly and dry!  And drinking a glass of rice milk just doesn’t have that creamy satisfaction that a nice, cold glass of milk does.  Nor the nutrition!

So let’s get our hands dirty.

flaxseedhceeseclothsqueezeflaxmilkbrooklyn

A seed substitute I use frequently in all types of cuisine is the glorious FLAX SEED.  It’s very hard to find flax seeds in stores, and it wouldn’t be the same quality anyways.  So, here’s my version, something that I throw in my blenders for juicing very frequently and in many recipes because it replaces not only milk but egg and fat as well — SUUUUPER thick.

soakedflaxseed

homemade flax seed milk

Ingredients

  • 1 cup whole flaxseeds (rinsed)
  • 6 cups filtered water (or boiled water that has been brought down to room temperature) (divided)
  • 1 tablespoon agave nectar (optional)
  • 1 teaspoon pure vanilla (also optional)
  • 1/8 teaspoon sea salt

Directions

Step 1 Soak flax seeds in an air-tight, sanitized canister in the 3 cups water for 6 hours.  (Do not need to refrigerate.)  Flax seeds should expand substantially. Strain, rinse, and repeat with another 3 cups water. Soak for another 4 hours (or overnight in the refrigerator).
Step 2 After seeds have soaked, pour everything into a blender, and blend for anywhere between 5 and 7 minutes, depending on how strong your blender is.  Seeds should be completely combined with the water, so that no shells are intact.  (Liquid should be creamy, not seedy.)
Step 3 Cover the top of a large bowl with a cheese cloth, folded over twice, so that it is 4-ply.  Time to get those hands dirty!  (Make sure they’re clean first.)  Pour the blended flax seeds into the cheese cloth, and then squeeze out all of the liquid through the cheese cloth, into the bowl.  This is your milk!  Keep squeezing until you cannot release any more liquid.  (A very rewarding stress ball.)
Step 4 Mix in agave nectar, vanilla, and sea salt with a whisk.  Either serve immediately or store in an air-tight container for up to two days. This is a raw milk, so it will go bad after a few days or if it has not been stored properly.