Hi Bold Bakers! Non-Dairy Milks have made their way into our everyday diet so I’ll show you how to make some of the most popular ones including Almond Milk, Cashew Milk and Coconut Milk. You can make these non-dairy milks with just two ingredients and use them in your baking or for smoothies, curries or soups. So let’s get started!
ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Monday & Thursday!
Growing up in Ireland, baking was part of my everyday life. My mom was an amazing cook
and she inspired me to become a professional chef. Since then, I have traveled the world
perfecting my craft and developing my own unique style. Whether it is over-the-top desserts
or even single-serving microwave snacks, I like to say that baking is a science but it's
not rocket science. Everyone can do it. So follow my game-changing recipes and techniques
Hi Bold Bakers! Welcome to Episode 4 of my Bold Baking Bootcamp. Last week we made gluten-free
flours and this week we are making delicious nut milks. Now nut milks have made their 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're really delicious. I'm going to show you how to make the top
three most popular nut milks. We're going to start out by making almond milk. So it's
really easy. In a large bowl, you soak almonds overnight. Soaking them overnight makes them
really nice and soft and easy to blend. So after around 8 hours of soaking, you want
to remove this water. So once you drain off the water, we're going to take our pitcher
for our blender and we're going to pour in our nuts. Now the nuts that you want to use
are unroasted and unsalted. They're called raw nuts. And the beauty of this recipe is
you don't have to just use almonds. You can use any type of nut that you like. It's very
versatile. On top of our nuts, we're going to add in some water. Now the water you want
to use is purified or filtered water. Okay and that's it. Dairy-free milk is just two
ingredients. It could not be simpler. So we're going to go on with our hat and then blend
it up. So we want to blend this up for roughly 2 minutes until the nuts are really fine.
It looks kind of milky and it's a little bit foamy on top. Also, I recommend using a blender
to make your nut milk and not a food processor because you'll get much better results from
a blender. Okay, there you go. Looking lovely. See how I said it's nice and milky? This is
what we want. So now it's time to strain this guy. So here I have a bowl lined with a sieve
and a tea towel. A nice clean tea towel, of course. And then we're just going to pour
in our nut milk. And this is going to strain out that almond pulp that's left in our milk.
You can also use a nut bag or a cheesecloth to strain it. It's up to you. Once all your
milk is in there, take the corners of your tea towel and then we are just going to strain
away all of the liquid, separating it from the pulp. Now, as always, this recipe can
be found on my website, BiggerBolderBaking.com, along with all my other Boot Camp recipes.
So make sure you check that out. And if you haven't already done so, make sure you subscribe
to my channel. So as you can see, this recipe makes around a quart of milk, which is quite
a lot of milk that will last you for a few days. Now you need a little bit of elbow grease
for this. Give it a nice good squeeze. This is where all your exercising comes into play.
Now, here's a little trick for you. 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 almond flour.
It works really, really well. And if you don't want to do that, pop it into the fridge and
add it into your smoothies at breakfast time. It's really, really great nutrients to add
in there. We do not waste on Bigger Bolder Baking, so I don't want to see you throw
this out.
Okay, lovely. So we have our milk. It looks great. Now we just want to pour it into a
container. Store your milk in a container that preferably has a lid. Now this will last
in the fridge for up to four to five days. Just look at that. It even smells great. So
this is almond milk, and I'm going to show you really quickly how you can make a cashew
milk and a 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. And it's the same dealio as before. We're
just going to take off the water, put it into our food processor, add in new purified or
filtered water, and then blend it up for another two minutes until it's nice and milky and
foamy on top.
Once it's blended, strain it through a tea towel, removing the nut meal from the milk.
What I really like to use cashew milk for is in like homemade lattes or even in like
kormas and curries and things like that. I just love the nuttiness of it. Okay, and then
just like before, keep your pulp. Waste not, want not. And then we're going to pour our
milk into our container.
So at this stage with your milk, you can add in different flavors like 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're going to move on to coconut milk which is
a little bit of a different method. So this coconut milk we're going to make is a little
bit different than the others because we don't need to soak our coconut. You put it straight
into your blender with some hot water. It is a gorgeous coconut milk to add into drinks,
to curries, to soups. It's really delicious.
Now the coconut you want to use is shredded and unsweetened. And then our water. Now the
reason you use hot water is so it plumps up and kind of quickly soaks your coconut.
Okay, and then on with our lid and just like before, blend up for two minutes until it's
nice and milky.
So a note about this coconut milk, you actually can't 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 of course, feel free to hang
on to the bits of grated coconut. You can snack on it, smoothies, whatever you like.
Okie dokie, this looks great, smells amazing. Now we're going to put it into our container.
Now just like the other nut milks, this will last fresh in your fridge for 4-5 days. And
I'm sure you'll use it way before then.
Okay, that's it. Three easy recipes for dairy-free nut milk. And they're absolutely delicious.
I hope you enjoyed this episode of Bold Baking Bootcamp and make sure you check out all of
my other videos.
