Best Homemade Plant Milk Ever


Well, I’ve got to say, I’ve done it this time…at least it’s a good thing, a very good thing! I have been playing around with creating my own plant milk and I have finally completed the task. This will be my go-to milk from here on out…it is creamy, protein packed and delicious to boot!

This recipe is so easy you’ll wonder why you’ve been paying between $3-4 a liter on those aseptic boxes of milk. I know I’ve saved money since making my own and this comes out to under 50 cents a liter…well, I haven’t done the math exactly…and I really don’t want to…but that’s my guess as per what I paid for ingredients in bulk, etc.

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The creaminess of this milk comes from adding shredded coconut to the blend…what a difference to the end result! You will have to shake well before each use, but if you store your milk in glass, you’ll be reminded of this everytime you open the fridge…and actually, this milk settles less than others, but does still needs shaking before you add it to whatever you are making. Now, I don’t really eat cold cereals but the taste is great and you could even add a little vanilla to the batch if you’re going to be using it to make ‘sweet’ tasting recipes…although, I tend to add my vanilla as needed. But I would go with about 1/2 teaspoon if you are adding it to the whole batch.

CocoOat Plant Milk

  • 1 liter of purified water
  • 1/2 C rolled oats (I buy thick cut)
  • 1/4 C finely shredded coconut
  • 1/4 t Salt (I use Real Salt for the high mineral content)

Measure 1 liter of purified water into your blender. Add the oats, coconut and salt. Cover with lid and let sit for 20 minutes. After soaking, blend on high for 1 minute. Strain. Refrigerate. Enjoy!

You can buy a plant milk bag at your local health food store or online, however, I live in a small town and wanted to get going right away, so a friend of mine commented about how she uses a jelly straining bag, so I went to my local hardware store, scavenged the canning equipment and purchased a set of two for about $3. When straining, ‘milk’ the bag like milking an udder…btw, this is way easier than milking a goat, though, so I am very thankful for that!!

Tip: make sure you have the seam of the straining bag to the outside of the liquid for easier clean up. I learned this the hard way but it is such a simple solution!

Also, you can add the pulpy plant material to various recipes to be frugal…I will be adding today’s pulp to some lentil burgers I am working on tonight. It goes well into a stew for a thickening agent, as well: hence, trying it in my burgers!

I hope you all enjoy this milk and give me any feedback on your results, if you’d like!

Peace, love and light,

Shelly

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