One of my awesome readers, Erin, left the best suggestion on my homemade almond milk post: homemade walnut milk!! I make a walnut nut butter and walnut flour...why not walnut milk? Well let me tell you it's delicious, so thank you Erin. This comes at a good time for me, as almond flour and almond milk have not been agreeing with my digestion. I make this walnut milk in the same fashion as my almond milk. I use a high water-to-nut ratio compared to most recipes. I purchase organic nuts in bulk, so I try and stretch my dollar by adding in more water. I happen to adore the flavor, but it may not be for everyone, especially if you're accustomed to a thicker nut milk. Do what feels right to you and what you like. Thanks again for the great suggestion Erin!
Health benefits of walnuts
Ingredients:
-1 cup raw, organic walnuts
-7 cups filtered water
-1 teaspoon vanilla
How To:
1. Soak walnuts in filtered water for 8 -10 hours, or just over night.
2. When the walnuts have been properly soaked, drain and rinse with filtered water
3. To your blender add walnuts, 7 cups water, and vanilla
4. Blend on high for 90 seconds
5. Here's a step in the process that might be different from most:
*After blending I let the milk sit in the blender for about 5 minutes. This gives the milk time to settle and the foam to gather on the top. After the 5 minutes I scoop off all the foam. After removing the foam my original 7 cups remain. I dislike straining foamy milk through the nut milk bag. See pictures below for foam scooping process:
5. After you scoop off the foam (and discard into the sink), strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex
6. Transfer to glass pitcher with lid and store in the fridge for up to 5 days
Notes:
*If using a "regular" blender (not high-speed), start with 5 cups water and blend on high for up to 2 minutes. Add more water in future batches if you like the consistency and taste with 5 cups.
Check out this great site on: what to do with your nut pulp. There's like a zillion recipes! So awesome!!
Shared on: Frugal Food Thursday, Wellness Weekend, Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays, Allergy Free Fridays, Fight Back Friday, Friday Food, Simple Lives Thursday
How creative! I have been drooling over the cashew milk lately...WAY too good! I may have to try ALL the nuts now and see what I like the best and what is the most cost-effective!
ReplyDeleteHi Tessa,
DeleteI too like cashew milk - it's so creamy! It's fun trying different nuts. Hazelnut milk is also very good!
Hugs,
--Amber
I must try nut milk! This looks so lovely and, as you know, I love walnuts! I also love the link you've given for the pulp recipes - I hate waste! This might sound a stupid question but how do you clean your bag? I've always gone for unbleached coffee filter papers for making things like yogurt cheese because I'd be very tempted to throw away the bag after each use. Thanks for posting this!
ReplyDeleteI've made cashew and almond milk, but never walnut. Gotta try!
ReplyDeleteI think you'll really like it! It's a very mild flavor. I do like cashew milk, and LOVE not having to strain pulp. But the walnut milk is very pleasant.
DeleteBe Well,
--Amber
Hi There Vicki,
ReplyDeleteI think you will love making your own nut milk! It's wonderful.
And, not a stupid question at all! Above you will find a link to the nut milk bag I use. I've had it for years and it's incredibly durable. Some aren't so much. To clean it out I just turn it inside out (drop the pulp into a glass storage container) and then wash the bag with water and a small bit of Dr. Bonner's soap (which I purchase in bulk at my local Coop). Then I lay it over my dish drainer to dry. It's totally easy and I know you'll LOVE it! :-)
Hugs,
--Amber
Oooh, Amber, I am overstocked on walnuts right now. I really must try this recipe! So the foam is not worth saving? Even for a green smoothie?
ReplyDeleteThanks, dear! xo,
Shirley
Hi Shirley,
ReplyDeleteThanks. I've been thinking about you!
So the foam...not worth saving (in my opinion). You'll see when you make it. It's just air. You'll still have your original water level. In my years of making nut milks, the foam is just a real bother to me when it's time to strain. This is just an extra step I take here in the process, but it may not be for everyone. Let me know what you think about it!
Hugs,
--Amber
I've made my own coconut milk and almond milk before, but never thought of this! So fun! I'll definitely try to make this. :)
ReplyDeletePlease let me know how you like it! I can't get enough. So yummy. It doesn't need any sweetener and the vanilla gives it just the right touch. :-)
ReplyDeleteBe Well,
--Amber
Awesome Amber! I love walnuts in recipes and for snacking, but have never made walnut milk before. I am really looking forward to trying this recipe. I might add a pinch of maple syrup to the recipe to get my kids to try it...and hubby!
ReplyDeleteHi Laura,
ReplyDeleteI enjoy the flavor more than almond milk. It's very mild and pleasant. I'm really enjoying it.
Let me know what you think about it!
Hugs,
--Amber
So honored to be made mention of here! I tried it on a whim and it has become a regular in our home. Glad to know it is blessing others too!
ReplyDeleteCan I ask does anyone know, rounghly, how many calories there are per cup of nut milk? Most of the sites I look up say they have quite alot, or maybe they are the calories in the amount of actual nuts used. I drain all the liquid from the pulp and remove the nut pulp. Surely this is removing most of the calories. Any ideas?
ReplyDeleteOOOH! I have to try this recipe! I have a black walnut tree outside my house and I just don't know what to do with them! Then I found this! But is it true you can only leave the milk in the fridge for only a few days?
ReplyDeleteMine stays good for about 5 days. :-) But it never lasts that long. :-)
DeleteThanks for posting about the different milks! I've made cashew and almond but that's as far as I've gotten. ;)
ReplyDelete