Whether or not I had an intolerance to uncultured dairy products, yesterday morning, did not change the sincere satisfaction that was my instant bowl of cereal with milk using a little hot water, cheese cloth, and “I-hope-this-works” tactics. It is a rare occasion my household will have a box of gluten-free cereal atop the (older than some) refrigerator housing my precious perishable goods, and I woke up wanting the contents of that box– and bad.
I swung open that chilled door to find no milk. Not even the stomach-aching kind.
What’s a girl to do?
I found 1/2 cup hulled hemp seeds, and decided to commence a successful project of fruitful desperation: quick seed milk. Here are a few cooking properties I do know to be true: (a) hemp seeds cook quicker, and have a higher “mashability” than flax seeds, and (b) adding heat to anything increases its absorption. Since my homemade flax seed milk is a slow process of flax seeds absorbing cold water, why wouldn’t a mixture of hemp seeds absorbing hot water be a quick fix?
quick hemp seed milk
|Serves||about 2 cups milk|
|Cook time||2 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Beverage, Breakfast, Condiment|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold|
- 1 cup hulled hemp seeds
- 3 cups water
- 1 teaspoon pure vanilla and/or agave nectar (optional, to sweeten)
- +a handheld mixer or blender
- +a cheesecloth or clean thin towel for straining
|Step 1||Bring water to boiling. Pour over hemp seeds in a sterile heat-resistant container. Let soak for 15-30 minutes.|
|Step 2||Blend all ingredients using either a handheld mixer or in a blender until particles are as finely ground as can be. (About 1 minute.) Pour into a cheesecloth, and squeeze out the milk, making sure no solids follow, into a clean bowl. The bowl has the milk, the cheesecloth has the "remains". Toss the remains, stir in vanilla and/or agave nectar, and use that milk within 4 days to your liking.|