Growing up in Ireland baking was a part of my every day life.
My mom was an amazing cook and she inspired me to become a professional chef.
Since then I have traveled the world protecting my craft and my own unique style.
Weather it is over the top deserts or even single serving microwave snacks.
I like to say that baking is a science, but it is not rocket science.
Everyone can do it.
So follow my game changing recipes and techniques.
And you will be a Bold Baker too.
Hi Bold Bakers!
Welcome to episode four of my bold baking bootcamp.
Last week we make gluten free flours and this week we are making delicious nut milks.
Now nut milks have made there way into our everyday diet.
We have them in drinks and a lot of our baking recipes.
They are really easy to make and they are really delicious.
I am going to show you how to make the top three most popular nut milks.
We are going to start out by making almond milk.
So it is really easy in a large bowl you soak almonds over night.
Soaking them over night makes them really nice and soft and easy to blend.
So after about eight hours of soaking you want to remove this water.
So once you drain off the water you are going to take a pitcher for our blender, and we
are going to pour in our nuts.
Now the nuts that you want to use are unfrosted and unsalted.
They are called raw nuts.
And the beauty of this recipe is that you don’t just have to use almonds you can use
any type of nut that you like.
It is very versatile.
On top of our nuts we are going to add in some water.
The water you want to use is purified for filtered water.
Okay and that is it.
Dairy free milk is just two ingredients.
I couldn’t be simpler.
We are going to go one with our hat and then blend it up.
We want to blend this up for roughly two minutes until out nuts are really fine.
It looks kind of milky and it is a little bit foamy on top.
Also I recommend you using a blender to make nut milk instead of a food processor.
Because you get much better results from a blender.
Okay there you go.
Looking lovely.
You see how I said it is nice and milky.
This is what we want so now it is time to strain this guy.
So here I have a bowl lined with a sift and a tea towel.
A clean tea towel of course.
And then we are just going to pour in our nut milk.
And this is going to strain in that almond pulp that is left in our milk.
You can also use a nut bag or cheese cloth to strain it.
It is up to you.
Once all your milk is in there.
Take the corners of your tea towel.
And then we are just going to just strain away all of the liquid.
Operating it from the pulp.
Now as always this recipe can be found on my website www.biggerbolderbaking.com.
Along with all my other bootcamp recipes so make sure to check that out.
If you haven’t already done so make sure to subscribe to my channel.
SO as you can see this recipe makes about a quart of milk.
Which is quite a lot of milk that will last you for few days.
Now you need a little elbow grease for this.
Give it a nice goos squeeze.
This is where all you exercising comes into play.
Now here is a little trick for you.
See this pulp that we have left over.
Lots of lovely ground up almonds.
You can actually dry this out and use it for almonds flour.
It works really really well and if you don’t want to do that pop it into your fridge and
add it into your smoothies at breakfast time.
It will be really really great nutrients to add in there.
We don’t waist on bigger bolder baking so I don’t want to see you trow this out.
Okay lovely we have our milk and it looks great so now we just pour it into a container.
Store your milk in a container that preferable has a lid.
This will last in your fridge for up to 4 to 5 days.
Just look at that it even smells great.
So this is almond milk and i am going to show you really quickly how to make cashew milk
and coconut milk.
So to make cashew milk you soak your cashews in water just like before.
But for cashew nuts you only need to do it for two hours.
Now it is the same deal as before we are just going to take off the water.
Put it into our food processor.
Add in new purified or filtered water.
Then blend it up for another two minutes until it is nice and milky and foamy on top.
Once it is blended strain it through a tea towel and separate the nut meal from the milk.
What I like to really use cashew milk for is like in homemade lattes.
Or even in like Kormas and curries and things like that.
I just love the nuttiness of it.
Okay and just like before keep your pulp.
Waste nut what not.
And then we are going to pour our milk into our container.
So at this stage with your milk you can add in different flavors.
Vanilla, maybe a little bit of cinnamon, some agave for sweetness.
Go nuts and you can do whatever flavor you like.
Okay so this is our cashew milk next we are going to move onto our coconut milk.
With is a little bit of a different method.
So this coconut milk we are going to make is a little bit different than the others.
So you don’t need to soak our coconut, you put it straight into a blender with some hot
water.
It is a gorgeous coconut milk to add into drinks, curries to soups, and it is really
delicious.
Now the coconut you want to use is shredded and unsweetened.
And then our water.
The reason you use hot water is so it plumps and kind of quickly soaks the coconut.
Okay and then on with our lid and then just like before.
Blend it up for two minutes until it is nice and milky.
Okay so a note about this coconut milk is that you actually cannot use it for my two
ingredient no machine ice cream, because it doesn’t have enough fat solids.
But it will work great in smoothies, drinks, curries, and soups.
And then just like before strain your coconut milk.
And then feel free to hang on to the grated pieces of coconut.
You can snack on it,, smoothies, whatever you like.
Okidoki this looks great and it smells amazing.
Now we are going to put it into our container.
And just like the other nut milks this will last fresh in your fridge for four to five
days.
But I am are you will use it way before then.
Okay and that is is it.
Three easy recipes for dairy free nut milk.
That are absolutely delicious.
I hope you enjoyed this episode of Bold Baking Bootcamp and make sure you check out all of
my other videos.