Showing posts with label vegan milk. Show all posts
Showing posts with label vegan milk. Show all posts

Creamy Rice Milk DIY

This ultra creamy rice milk is ideal for anyone with nut or soy allergies and high energy needs like athletes. Having said that, when compared with dairy milk, it has less protein and more carbohydrates, the latter of which is not ideal for persons suffering with diabetes.

This recipe is a very quick method for cooked rice milk. It renders either an extremely viscous milk I call a 'condensed rice milk' (the default product of this recipe), 'heavy cream rice milk' or a 'regular light weight rice milk' (the latter two of which are the result of diluting the condensed milk). This recipe gives you the choice to dilute to any of these levels of concentration from the same starting weight of raw rice grains. This method also provides a trick that makes this process much faster than other cooked rice milks.


You will need
  • Rice grains, ground, white raw, 8.8 times less than the required amount of condensed milk (Example If I want 100g of condensed rice milk, I need 11.4 g raw rice)
  • Water, 14 times weight of raw rice (Example 159.6 g). 
  • Resources: 
    • coffee grinder
    • heat source, spoon and pot. I prefer pots that are narrow and tall than otherwise so as to minimize the surface area from which water evaporates. (If you are concerned with heavy metals, ensure that metal implements are stainless steel, ceramic and so on. For soap making, also, use distilled water) 
    • roughly 35 minutes overall
    • blender and bowl for mixing (I use tall jugs)
    • strainer
    • bottle for storing finished product

Steps
  1. Use a coffee grinder to grind the rice grains. This is the time-saving trick I promised. Most people boil the rice grains whole and must cook for considerably longer. To be safe, I strain the ground rice to exclude the hard parts that can not be easily ground as those hard parts will not cook as quickly as the rest of the rice.
  2. Add the raw ground rice to roughly 10 times its weight in boiling hot water (Example I add 11.4 g raw rice to 114 g boiling hot water). Heat on a low flame until the rice looks more like porridge and can be easily mashed into a smooth paste. This is likely to require up to 20 minutes.
  3. Blend very well until a completely smooth paste. You should not be able to feel grains when rubbing this paste between your fingers. This is what I call the 'condensed rice milk'.
  4. Add a little of the remaining water that is roughly 4 times the weight of the raw rice (Example 46 g) to help in scraping, straining and pouring the milk. If you strained and boiled the rice grounds sufficiently, the amount of fiber that remains in the strainer should be negligible. Discard or compost that remaining rice fiber. This milk is what I call 'heavy cream rice milk'
  5. For what I call the 'regular light weight rice milk', add more water. A rule of thumb is to add water that is equal in weight to the condensed milk (from the previous step).


    CONTENT RELATED TO DIY CREAMY RICE MILK
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    Vegan Yogurt (With oats)

    This very creamy oats vegan yogurt recipe is one of the cheapest forms of yogurt. Additionally, since oats are a source of beta glucan, which are associated with reduced risk of heart disease, this yogurt may offer these benefits by extention. However, when oats are compared with chickpeas, they are roughly 4 times less abundant in protein :(, but only slightly less abundant in fiber and slightly more abundant in carbohydrates.

    It is nice to know however that oat yogurt is not only among the cheeapest but it is the quickest to make because it does not require soaking (like chickpea yogurt). This recipe does not use amylase enzyme to inhibit the often disliked 'slimey' texture of oat milk. I am unsure but imagine that amylase could inhibit the fermentation process. Other methods are used instead.



    You will need:

    • 1 cup oats
    • 1.5 cups ice COLD water for blending
    • 1 tbsp (per cup of oats) curd starter from previous yogurt batch up to 7 to 10 days old. I started my first batch with chickpea yogurt.
    • time
      • 20 to 30 seconds to blend.
      • 6 to 12 hours to ferment (the more aged and active the curd starter, the less time)
    • strainer. As an alternative, filtering cloth.


    Steps:

    1. Blend oats and COLD water for no more 20 to 30 seconds. NB Coldness of the water and the limited blending time help to minimize the likelihood of getting a slimey oat milk texture.
    2. Strain. Do NOT squeeze the milk through the filtration process with much pressure as a means of minimizing a slimey texture in the oat milk. This is why I use a strainer, knowing that some sediment will collect. I allow that sediment to collect after a few minutes and then siphon off the top while discarding the sediment.
    3. Apply low to medium heat on the stovetop until the milk becomes thick. Do NOT boil. Ensure there are no burning sediments.
    4. Let cool to lukewarm temperature.
    5. Stir in curd starter
    6. Place in fermentation jar, allowing a lot of air space for expansion of the yogurt.
    7. Cover jar loosely (to prevent the jar from explosing). For instance, the lid of the jar may just lightly rest on top of it instead of being tightly screwed on.
    8. Allow to stand for 24 to 48 hours in a warm corner on your kitchen counter.
    9. Remember to save a small amount of your finished yogurt for an upcoming batch. Do this up to roughly 7 or 10 days after this process.



    CONTENT RELATED TO MAKING VEGAN YOGURT

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