Making your own dairy-free milk is probably easier to do than you think it is.
We caught up with vegan cook Phoebe Thorburn to find out how she makes rice, oat and almond milk — and how you can too, today.
What you'll need
Phoebe's recipes for all three of these alternatives to milk call for the same ratio of between one to four cups of the ingredient to water.
"You only need a high-powered blender, the ingredient you'd like to turn into a plant milk, like almonds, cashews, macadamias, rice, oat or soybeans, and something to drain your plant milk through," Phoebe explains.
She says that could be something like muslin cloth, a clean tea towel, or even an old T-shirt, a nut milk bag or a fine mesh sieve.
Each of these concoctions will keep for between three to five days. They will separate over time as they sit in the fridge, so make sure you store them in a container you can shake them in.
Now, let's get onto the "how" part of this how-to.
Oat milk
Phoebe recommends using rolled oats for homemade oat milk.
"If prepared incorrectly, oat milk can become really slimy … rolled oats [help us avoid this] as they have the right amount of starch to make non-slimy but still adequately creamy milk," she says.
"[And] it might sound counterintuitive, but we want to minimise the time the whole oats spend in water.
"Don't soak your oats; add them dry, straight to your blender along with four cups of ice-cold water."
The next step is blending your oaty-watery mixture for between 20 and 45 seconds. You want it to be short and sharp to avoid the friction of the blades heating the oats and sending your oat milk in more of a porridge-y direction.
Once that's done, you're ready to strain your oat milk.
"When [doing this], squeeze the mixture gently as a lot of starchy sliminess is contained in this pulp," Phoebe says.
The last step is transferring your mixture to a container and popping it in the fridge until it's cold.
Almond milk
Almond milk can take a bit more prep — but Phoebe still thinks it's worth it.
"The creaminess [of almond milk] is comparable to cow's milk and it has a sweet, almost malty light taste," she gushes.
"[Homemade almond milk] is a milk you actually won't mind drinking straight."
You start by soaking one cup of raw almonds in two cups of water overnight. By the time you come back to check on it in the morning, the almonds should have swelled slightly, and their skins should have loosened, making it easier for your blender to break them down.
If you can't manage this time-wise, Phoebe says you can cheat a bit by soaking your almonds in very hot water for two hours.
"After soaking, the water will become a little murky, so rinse this away and then add your almonds to a blender along with four cups of water," she says.
"Blend for one to two minutes until smooth and creamy. The mixture will get quite hot, but [all that means is] your almond milk will become more creamy.
"Strain your milk [while] watching out for almond milk geysers [then] transfer it to a container and pop it in the fridge to chill."
Rice milk
"Rice milk is often overlooked as it's quite thin and not very creamy, but its naturally sweet, fragrant taste is really delicious," Phoebe says.
The first step to making it is soaking one cup of rice in two cups of boiling water for two hours.
You can use any type of rice. One of the nice things about rice milk is that each grain variety slightly influences the flavour profile of your finished milk, which can be fun to experiment with.
"After two hours of soaking, you should be able to snap a grain of rice in half with your fingernail. At this point, drain the rice and rinse thoroughly until the water runs clear," Phoebe continues.
"Transfer to your blender along with four cups of water. Blend for two to three minutes, until smooth and creamy. Then drain the milk, watching out for any rice milk geysers that shoot your way."
And again, all you need to do after this is pop your rice milk in a container and chill it.
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