Plant-based milks are becoming increasingly popular. Whether called “plant drinks” or “plant-based milks,” they offer a tasty and healthy alternative to animal-based milks and are perfect for those who are lactose intolerant, allergic to cow’s milk proteins, or following a vegetarian or vegan diet. In this article, we will explore how to make your own homemade plant-based milks. Besides discussing the economic aspect, we will also look at the ecological and nutritional benefits of this practice. Get ready to become a true expert in making homemade plant-based milks!

1. Why Make Your Own Plant-Based Milks?

Before diving into the manufacturing techniques, let’s take a step back to consider the reasons that might motivate you to make your own plant-based milks.

1.1 Control Over Ingredients and Quality

By making them yourself, you know exactly what goes into your drink. Indeed, some commercially sold plant-based milks may contain additives such as thickeners, preservatives, or artificial flavors. By mastering the process, you can tailor the recipe to your tastes and prioritize ingredients from organic or pesticide-free certified agriculture. You can also vary the flavors by adding spices, dried fruits, or vanilla extract according to your desires.

1.2 Savings and Waste Reduction

Buying cartons or bottles of plant-based milks can quickly become expensive, especially if you consume them daily. Making your own plant-based milk is often more economical in the long run, especially if you buy your raw materials (almonds, oats, rice, soy, etc.) in bulk or during promotions. Additionally, you reduce your waste related to packaging and contribute to a more ecological and zero-waste lifestyle.

1.3 Customization and Creativity

One of the true pleasures of making your own plant-based milks is unleashing your culinary creativity. You can mix different seeds and grains to achieve a unique taste, adjust the consistency according to your needs (more liquid for cooking, creamier for coffee), and sweeten or flavor as desired. This flexibility is the main advantage of home production.

2. Essential Utensils and Ingredients

To prepare your plant-based milks, you won’t need very sophisticated equipment. Here are the essentials to get started:

1. A blender or powerful mixer: Essential for grinding seeds, nuts, grains, or soaked legumes. A high-speed blender allows for a finer texture, which will facilitate filtering later.
2. A nut milk bag, a clean cloth, or a cheesecloth: Useful for filtering the preparation and obtaining milk without solid residues. Nut milk bags can be easily found in organic stores or online.
3. A container (bowl or carafe) to collect the milk: Ideally, use a glass or stainless steel container to avoid any undesirable interaction with the preparation.
4. Basic ingredients: Depending on the chosen recipe (almonds, hazelnuts, soy, rice, oats, etc.), plan the appropriate quantity. Don’t forget to consider the soaking time, especially for nuts that often require several hours.
5. Filtered or mineral water: Tap water can be suitable if it is of good quality. Use fresh water for preparation.
6. Flavors or sweeteners, if desired: For example, vanilla, cinnamon, maple syrup, vegan honey (agave syrup), or whole sugar.

3. General Preparation Steps

The basic method for most plant-based milks remains relatively similar, with some specificities unique to each ingredient:

1. Soaking: Before blending, it is often recommended to soak seeds (almonds, hazelnuts, etc.) or grains (rice, oats…) in water for a certain time (usually 4 to 12 hours) to soften them and eliminate antinutrients. Soaking also allows for better digestibility.
2. Rinsing: After soaking, discard the water and rinse your seeds or grains thoroughly.
3. Blending: In a blender, place the main ingredient and add the necessary amount of water. The classic ratio is about 1 part ingredient to 3 to 4 parts water, but you can adjust according to the desired consistency.
4. Filtering: Filter the preparation through a nut milk bag or a clean cloth. Gently press to extract as much liquid as possible. The remaining pulp can be reused in cooking (next paragraph).
5. Taste Adjustments: If desired, add salt, a natural sweetener, vanilla, or spices to give a personalized touch to your milk.
6. Storage: Store your plant-based milk in a bottle or airtight jar in the refrigerator. It is advisable to consume it within 3 days to keep it fresh.

4. The Most Popular Homemade Plant-Based Milks

Let’s now take a closer look at the preparation of some flagship plant-based milks. This list is not exhaustive, but it covers the most common and easiest to make at home.

4.1 Almond Milk

Almond milk is one of the most popular for its mild and slightly sweet taste. It is also very versatile in cooking.

• Ingredients: 100 g of almonds (ideally blanched), 700 to 800 ml of filtered water, a pinch of salt, possibly some maple syrup or whole sugar.
• Steps:
  1. Soak the almonds for 8 to 12 hours.
  2. Rinse them thoroughly, then place them in the blender with the water.
  3. Blend until smooth.
  4. Filter the preparation and press to extract the milk.
  5. Taste and adjust according to your desires (sugar, salt, spices).
  6. Transfer to a glass bottle and store in the refrigerator for up to 2 to 3 days.

4.2 Hazelnut Milk

This milk is characterized by a delicious aroma reminiscent of spread. Excellent in desserts or coffee, it is less often commercially available and expensive in stores, so making it yourself is very interesting.

• Ingredients: 100 g of hazelnuts, 700 to 800 ml of water, possibly some cinnamon or vanilla to enhance the flavor.
• Steps:
  1. Soak the hazelnuts for 8 to 12 hours to soften them and facilitate digestion.
  2. Rinse them, place them in your blender with the water.
  3. Blend until you obtain a homogeneous liquid.
  4. Filter and collect the milk.
  5. Adjust the taste as you wish.
  6. Store in an airtight bottle in the refrigerator.

4.3 Soy Milk

Long considered the reference plant-based drink, soy milk holds a special place for many preparations (vegan béchamel, yogurts, sauces). Its taste can be slightly stronger, but it is a good source of protein.

• Ingredients: 100 g of yellow soybeans, 1 L of water, a pinch of salt.
• Steps:
  1. Soak the soybeans for 8 to 12 hours.
  2. Drain and rinse them thoroughly.
  3. Bring a pot of water to a boil, add the soybeans and let them cook for 10 to 15 minutes to pre-cook them (this step helps eliminate some substances responsible for the strong taste).
  4. Drain, place the partially cooked beans in the blender with your liter of water.
  5. Blend, then filter the preparation.
  6. Bring the filtered milk back to a boil and let it simmer for about 10 minutes. This final cooking improves digestibility and taste.
  7. Let cool before transferring it to a bottle.
  8. Store in the refrigerator and consume within 2 to 4 days.

4.4 Oat Milk

Oat milk is particularly smooth and creamy. Its taste is mild, and it is often used for hot drinks or smoothies. Its cost is also very low if you buy your oats in bulk.

• Ingredients: 80 g of oats (gluten-free if necessary), 800 ml of cold water, a pinch of salt, an optional sweetener.
• Steps:
  1. No prolonged soaking is necessary, a simple rinse in cold water may be sufficient to remove the starch that gives a “slimy” taste.
  2. Place the oats in the blender with the cold water.
  3. Blend in short bursts to avoid the preparation heating up and thickening.
  4. Filter using a nut milk bag or a clean cloth.
  5. Adjust the taste and consistency by adding a little water if necessary.
  6. Consume quickly (maximum 2 days) as oat milk tends to thicken over time.

4.5 Rice Milk

Rice milk has a slightly sweet taste, even without added sugar. It is appreciated for its energy contribution and its very digestible nature. A good solution for those who prefer light flavors.

• Ingredients: 100 g of rice (brown or white), 1 L of water, a pinch of salt.
• Steps:
  1. Rinse the rice to remove excess starch.
  2. Cook your rice in the water for 20 to 30 minutes (depending on the type of rice).
  3. Let cool a bit, then blend everything in your blender.
  4. Filter to remove too thick residues.
  5. Adjust the texture with water if the mixture is too thick.
  6. You will obtain a creamy milk, to be stored for 2 to 3 days in the refrigerator.

4.6 Coconut Milk

With its exotic touch, coconut milk is highly appreciated for Asian recipes or to give a rich texture to a dish or dessert. Making your own coconut milk can be practical if you find grated coconut or have a good blender for fresh coconut.

• Ingredients: 100 g of grated coconut (or the flesh of 1 coconut), 700 ml of hot water.
• Steps:
  1. Heat the water, without letting it boil too strongly.
  2. Place the grated coconut in the blender, add the hot water.
  3. Blend for 1 to 2 minutes.
  4. Filter using a cloth or a nut milk bag.
  5. Let cool and store in an airtight glass bottle.
  6. Coconut milk can separate into two phases (cream and water). Simply shake or mix before use.

5. What to Do with the Remaining Pulp?

After filtering, you are left with a pulp that may seem unusable but is actually very interesting culinary-wise. Here are some ideas to reuse it:

• Pastries and Cookies: Incorporate the pulp (almond, hazelnut, etc.) into your cookie, muffin, or cake batter. It adds texture and a hint of nutty flavor.
• Homemade Granola: Mix the pulp with oats, seeds, a bit of oil and sugar, and bake it to get a crunchy granola.
• Spreads and Vegan Pâtés: Season the soy or hazelnut pulp with olive oil, spices, and a bit of salt, then blend to create a healthy and delicious spread.
• Sauces and Creamy Soups: Add the pulp to a soup or sauce to gain creaminess.

This reuse of pulp fits perfectly into a zero-waste approach. You can thus fully enjoy your ingredients while diversifying your diet.

6. Practical Tips for Successful Plant-Based Milks

1. Calibrated Soaking: Do not neglect the soaking step for solid parts. It facilitates blending and neutralizes some potentially indigestible elements.
2. Pulse Blending: For some recipes, too intensive or prolonged blending can heat the preparation and alter the texture, especially for oats. Instead, use brief pulses to prevent the temperature from rising.
3. Do Not Overdose on Water: If you add too much water, the taste may be bland. It’s better to have a slightly concentrated milk that you can dilute later.
4. Proper Filtering: To obtain a fine and pleasant milk, filtering is essential. If you don’t have a nut milk bag, a simple clean cloth can do the trick. Make sure to rinse it well after use.
5. Use Quality Ingredients: Choosing untreated nuts, organic oats, or non-GMO soy is a guarantee of quality, both in terms of taste and nutrition.
6. Store and Clean: Plant-based milks made without preservatives generally have a shorter shelf life (2 to 4 days). Remember to shake them before use as natural sedimentation may occur.

7. Flavoring Ideas

If your goal is to vary the pleasures or offer a more gourmet alternative to children, don’t hesitate to play with flavors:

• Vanilla: A split vanilla bean or natural extract is enough to subtly flavor almond or soy milk.
• Cocoa Powder: Add two teaspoons of pure cocoa, a bit of whole sugar, and you get a homemade “plant-based chocolate.”
• Cinnamon or Chai Spices: Perfect in oat or rice milk, it’s a real treat for breakfast.
• Red Fruits: Blend some raspberries or strawberries with your drink for a fruity and colorful milk.

8. Ecological and Health Impact

Choosing to make your own plant-based milks is also supporting a lifestyle more respectful of the environment and health:

• Reduced Carbon Footprint: Plant-based milks require less water and resources than animal milk production. Moreover, by buying your almonds, hazelnuts, or grains in bulk, you limit packaging.
• Fewer Additives: By focusing on artisanal production, you avoid the potential addition of stabilizers or artificial flavors.
• Suitable for Many Diets: Plant-based milks are compatible with a plant-based or vegetarian diet. They also serve as an alternative for those allergic to lactose or gluten intolerant (in the case of rice, soy, almond, hazelnut milks, etc., if the base product is certified gluten-free).
• Nutritional Profile: Although each plant-based milk has its specificities, they provide interesting nutrients, vitamins, and minerals. For example, soy milk is rich in protein, and almond milk provides calcium and quality fatty acids.

9. Mistakes to Avoid

• Insufficient Soaking: Poorly soaked nuts or legumes are harder to blend and result in a grainy milk.
• Using Hot Water for Some Ingredients: Except for coconut or rice milk where hot (or even boiling) water is explicitly recommended, prefer cold water for other recipes to preserve nutrients.
• Forgetting to Cook Soy: Raw soy can contain potentially toxic substances. It is therefore necessary to pre-cook it and then bring the milk to a boil after filtering to make it safer and more digestible.
• Not Sterilizing or Properly Cleaning Equipment: To delay bacterial proliferation, make sure to thoroughly wash and dry your blender, bottles, or storage jars.
• Overstocking: Avoid making too much milk at once. Consumption within 2 to 4 days is recommended for optimal taste and food safety.

10. Conclusion

Making your own homemade plant-based milks offers numerous advantages, both economically, ecologically, and taste-wise. This practice allows you to manage the list of ingredients and create unique drinks tailored to your nutritional needs and preferences. The manufacturing process is not complicated and quickly becomes child’s play once you get used to it.

The key to success in obtaining a tasty plant-based milk lies in the quality of your raw materials, the soaking time, the filtration technique, and any taste adjustments. With a little practice, you will see how simple it is to prepare almond, soy, oat milk… and to save the pulp for delicious zero-waste homemade recipes.

Embarking on the creation of homemade plant-based milks also enriches your daily life with flavors and contributes to protecting the planet. Whether it’s a transition to a plant-based diet or simply culinary curiosity, you will certainly be charmed by the diversity and adaptability of these alternatives. So, ready to put on your apron and start preparing your own plant-based milks? Enjoy and happy experimenting!