** Regarding the calcium carbonate issue. I recently interviewed Dr. Greger (from Nutritionfacts.org) and asked him if he thought the calcium carbonate added to plant milks could lower stomach acid to a significant degree since there are comparable amounts to what is in Tums and he quickly dismissed it and said it wouldn't be an issue. Watch the interview here to hear his answer. ua-cam.com/video/ljQWi944mF4/v-deo.html I still think it is something to consider and wished I would have pressed him further on his answer but I was a bit nervous and didn't want to spend too much time on it as I had a lot of other questions to ask.
Thanks for coming back to mention this! I also thought his answer was a little short, would definitely like to hear from some other nutrition experts to see if all views align.
Dr.Gregor is unfortunately not really reliable in terms of the fine details of health. Got a soyabella over a year ago and bought oats and organic soy beans in bulk...very easy to make my daily fresh milk
I really respect you for adding this comment after the Dr Greger video. Thanks! I’d also be curious to hear the details, but I can believe Dr G’s point. Soymilk might not have as strong of an impact on stomach acid levels since it is a light base (~7.8) but antacids like Tums are a stronger base and have a mix of ingredients specifically designed to neutralize stomach acid. I’m no expert though. Thanks again!
I recently added store bought oat milk to my diet as I wanted to increase my intake of calcium. I read somewhere though that taking a calcium supplement could contribute to heart disease and so I do wonder how calcium supplements differ to fortification in foods. Is it not the same thing?
@@Sam-xm2cs hey, if you want to supplement with calcium, look for calcium supplements derived from algae. Lifestream Natural Calcium is one example. This kind is much more likely to be properly absorbed. I think eating with a large meal will help too.
For the soy milk, just freeze the soaked beans. Freezing makes the milk taste so much better. Also you can soak more and freeze portions for quick milk makeing :)
Ooo, need to try this, thanks. I do like the flavour of the homemade one though, now I'm so used to it I don't really like the store bought ones very much
Derek, have you tried hemp milk? It's so, so easy and crazy cheap. And hemp's got a bit of fat to it, so it's nice and creamy. And you don't have to strain it: just blend the hemp hearts and water and you're good to go! And thanks for doing a video like this. I think people get intimidated by having to make things themselves and it really can be quite simple. More like this, please!
Oat milk: I found when I was testing different ways of making oat milk that steel cut Oats worked best. Something that helped the flavour and texture (I was making it for a cafe that did lattes so it needed to be able to be streamed without cooking lol) was to flash the Oats in boiling water and then let them sit in the fridge overnight before discarding that water and blending them with fresh water and a pinch of salt. 1/4 c Oats to 3c water. Blend for a minute to 1:30 mins. No slime, lasted about 4-5 days. Needed to shake it before use but worked perfect for steaming and baking. And the Oats were not as mushy so I used them to make cookies
I found a really great hack. You can blend almond butter with water to make almond milk!! It's delicious and doesn't involve any straining 😮 I add a crack of salt, and vanilla essence for taste, and a teaspoon of xanthum gum to thicken it a little. I'm obsessed!
Because I have Crohn’s, my plant milks only have 2 ingredients. Those with Crohn’s need to stay away from gums, emulsifiers and other additives. I appreciate your informative content. Keep up the great work!
I make a multi-nut milk (a combination of almond/cashew/pecan) and lemme tell ya - the pecans in it make for a super delicious milk. I also add a pinch of salt, maple syrup, and sunflower lecithin for an emulsifier which helps keep the milk consistency consistent.
For the almond milk you could also use almond butter (either store bought or home made). Take two tbsp and 4 cups of water. No nutmilk bag needed , no pulp left.
If you peel your almonds or use blanched almonds, the milk is much smoother and creamier. You get less of that bitterness from the skin and less enzyme inhibitors too!
Oh my God! As if I just watched this right now! I have been trying to figure out why my stomach acids are so low and making me feel so sick...and BOOM thought I was just watching a video about plant milks from you and YOU ARE SPEAKING RIGHT TO ME. Never have I heard anyone talk about low stomach acids and right in the middle with me dealing with this, you are talking about it...I am mind boggled...thanks Derek!
Just had to comment on this one......We love our homemade soymilk. Soak dry soybeans overnight to batch cook the next day. once cooked in the instant pot, just dump l cup cooked beans in vitamix and add desired amount of water.....we just keep the extra cooked beans in the fridge, and use as needed. Yes, sometimes we add a very small amount of maple syrup. we don't even bother to use the milk bag for any of our homemade non-dairy milks ( just shake a bit before using to get all of the good nutrition.) P.S. Love your videos!! (watching from the Colorado Rockies)
I’ve found that the longer you blend oat milk the slimier it gets. With a Vitamix I’ve found 15-20 seconds is fine and strain immediately. Oat milk doesn’t seem to do too well heated I’ve found - gets gloopy. I guess that’s why they add oil to the store bought ones. But it’s still my favorite for drinking with some added maple syrup and pinch of salt. 😊
Almond cow milk maker. Organic almonds from the USA. Organic pistachios and cashews, not always available from USA growers. Water and nuts only and it's great.
If you are near a Trader Joe's, they have organic soy milk for $2, and the only ingredients are water and whole organic soy beans. It's really good and great as a coffee creamer as well as anything else savory or sweet.
Thanks for some great ideas. When I make oat milk, I just use a find metal strainer which seems to work well. Cashew milk is my favorite. And you are one of our favorite UA-cam shows. Keep up the great work.
This was a great video. I make my almond milk the DR. FUHRMAN way - no soaking - no milking. Just add 1/2 cup almonds, 1/4 cup hemp seeds, 3 cups water, and 1/4 tsp salt (date and vanilla if desired). Blend and it's DONE and DELISH!
Actually it makes perfect sense why you have to pay more for "less ingredients" because that plant milks are almost entirely water. For example Mainstream almond milks like silk and Almond Breeze have only about 4 almonds per cup while another almond milk with only almonds and water may have around 20 almonds per cup.
that’s what i thought!! most of the store bought stuff really tries to skimp out on the main ingredients and add lots of cheap filler stuff to compensate for the lack of texture and flavor
At supermarkets in the UK it’s usually pretty easy to find plant milks without the sugars and thickeners. Oil and vitamins are usually added but I don’t mind that. I always applaud those who make their own plant milks but I think we need to be careful about demonising store-bought plant milks as it will just make veganism seem even more difficult and inaccessible to those aren’t yet plant-based. For the most part they can be consumed in moderation as part of a balanced healthy diet (of course without the added sugars and sweeteners). Just a point I think we need to be wary of! Otherwise, I really appreciated the info on calcium carbonate, gellan gum and carrageenan! Will be aware of those ingredients in case I ever do experience any digestive discomfort, and aim to keep them to a minimum. 😊
I love Trader Joe’s soy beverage and stock up whenever I can. I’m an hour and half drive from the nearest store. I keep hearing they are going to discontinue it.
I have been making my own plant milk for longer than I can remember. Sometimes I mix seeds with my almonds, soak and make milk. You are right, soy milk is a process. I bought a milk machine and it is so much easier to make the soy milk (my milk of choice). Thank you for all the great information. I love your videos, keep posting. Thank you.
Excellent video. I have noticed that without fortified milk, my daily calcium intake tends to be consistently lower than 500 mg even with sufficient greens consumption (i dont eat spinach due to oxalates). How are you able to stay on top of calcium intake (i.e. consistently at or above 700 mg) without fortified milk?
Occasionally make sure to eat collard greens, as they have among the highest calcium amounts found in plant foods, and have fairly low amounts of oxalates.
Knew this and couldn't believe it. I only get Trader joes soymilk as it's only water and soybeans. It sells out fast so people must be figuring this out. I will have to try to make my own!! Thanks for all of your incredible content ❤
I was just going to comment this. It's pretty cheap and shelf stable too. WestSoy (they might be rebranding to WestLife) also sells a plain soy milk that is only soybeans and water.
@@lizzzarduh I found the shelf stable westsoy at Dollar Tree. Again just the soybeans and water. I don't really care for it to dring or in granola but it works great for baking and for plant based yogurt.
Calcium carbonate is chalk. It's the substance found ubiquitously in hard water. It's what makes water hard. Mineralized water tastes better to me. But I guess I grew up near chalk pits. Water was very hard. I'm not objecting to Calcium carbonate because in large and concentrated amounts it neutralizes stomach acid. I should stop drinking coffee, but the science behind getting a good froth on batista oat is quite precise. I absolutely agree with you on glyphosate. Lots of people have digestive issues due to poor gut flora. Fairly ubiquitous and it does seem that glyphosate, more than antibiotic abuse, is the likely culprit. When I've made oat milk, I've found the raw oat taste is not so great. Adding amylase, which can be sourced as a vegan enzyme, breaks down some of the starch, adds a low level natural sweetness, because starch breaks down into glucose, and reduces the sliminess
I bought the Tribest SB-132 Soyabella, Automatic Soy Milk Maker Machine and it is AMAZING! I add some oat groats with the soybeans to make it thicker and a bit of sweetener, I think it tastes great and BTW it's way easier than using a blender.
Thank you for this video. Change title from "Diary" to "Dairy" so you don't lose any people searching Dairy Free. I have found Califa organic almondmilk to have 3 ingredients here in the US. Tastes good also.
You are absolutely right, it is time to make homemade plant milk. I just got back from the store and bought Silk almond milk before I watched your video. The ingredients say cane sugar, less than 2% of calcium carbonate, lots of vitamins, and nature flavors. Could you make a video about how you use the almond pulp?
I'm so glad you posted this! I've been wondering lately about all of the fillers and oils in most plant based milks and trying to avoid them now. I never knew that about calcium carbonate - very good information!
Derek, Rob from Vancouver. No I did not know about Calcium Carbonate in SILK. I buy it all the time. I have Coeliac so maybe better not to have carbonate. Very very grateful you said this. PS thank God ocean weather is approaching !!!
I found all this out last week. I did fined one organic soya milk from tesco which is just water and soy. Purchased a nut milk bag and just started making my own milk
Timely video ! I bought regular Quaker old- fashioned oats but now realize I should not be using it to make milk ! Please make a video on how to make yogurt from these plant based milks !!!
For soymilk, if you don't want to wait overnight, you can boil water, let the dry beans boil for about 2 minutes, then turn the heat off and let it sit for 30-45m. Then drain, rinse, blend, nutmilk bag, and simmer for 20-30m. I don't remove the skins at all and I get a natural mild sweet tasting soymilk.
I don't have any digestive issues, but trying to cut back on buying all those cartons (for the environment). But for new vegans, l think store bought is best. Sometimes the pressure to do everything at home can be totally overwhelming for people that are accustomed to convenience foods, and shy away from vegan ism because of all the work it seems to involve. Also, I have never heard of anyone getting digestive issues from plant milk until now and l have been vegan for almost ten years.
I make my almondmilk using a 1/4 cup of almonds per 4 cups water, for a skim milk version that is fine by me. I add 2 dates and 2tsp vanilla. Tastes like Silk without the additive junk. I no longer strain the milk. It was a messy hassle, and I didn't enjoy the pulp even in baked goods. I don't drink the milk straight. It's always with oatmeal or something, so it doesn't matter that it's a tad granier than a strained milk. Keep those nutrients and fiber in there! I also make soymilk in the Instant Pot for soy yogurt. Just soak a cup of soybeans overnight, then blend with 4 cups water. Add another two cups water to the IP, set a steamer basket in there, pour the blended soybeans in, and cook for 5min with 30min natural release. Then let cool for awhile before adding yogurt culture (easy to use a scoop from the last batch) and set IP on yogurt mode for 14+ hours. I know folks use mason jars for IP yogurt, but I just can't be bothered with all the extra steps and mess. And my method works really well. Great, thick, tangy soy yogurt. Oh and don't get me started on the money savings 😂. Store bought plant milks and yogurts are ridiculously overpriced! As evidenced here. Side note, love the idea in the comments here of using a mix of nuts for nutmilk. Going to try that out for sure.
I make soy milk using a ‘vegan revolution’ soy milk maker. Add soaked soy beans and water to the machine and switch it on. It cooks and blends the beans, so they only need straining at the end. Dead cheap too. 13p a litre to make.
Of all the things that are in processed foods, Calcium Carbonate is far, far down the list of issues. In fact I would argue that if you're someone prone to ulcers or heartburn in general it's actually a genuine benefit and will help your stomach heal. I can understand the logic of - why add it if you don't have these issues, but most people have an over abundance of acid, not too little. I know that I originally gravitated to soy milk before I knew about the calcium carbonate because it helped my stomach so much with my ulcers that were wreaking havoc on my life.
I live in Quebec and a doctor told me that I should feed my kids one Tums a day. That was in the 90s but menopausal women are sometimes still told to take Tums every day to prevent bone fractures.
To remove the soy bean skins easier, you may want to try using one of those garlic peeler rollers. The are a little silicone tube, that you could put a handful of them in and roll it on the counter and it might work to remove the skins quicker. They remove garlic skin, if the two are similar it should work. Then you can just quickly rinse the skin off of them. I have never tried this with soybeans, but I think it's worth a try. It might work.
Fantastic video. I have crohns and have been making my own oat milk for awhile. Been trying to convince a friend that has ibs and is diabetic to do the same. This video has actually got him to do it. Thank you
Made my own Oat Milk today. Never thought about until I watched this video. I found a brand that only has oats and water, but it is $6 for a small carton. (I use the same oats you used in this video). For $11, I can make about 32 of the $6 cartons….crazy and it literally took be 5 mins to make.
Thank you so much for this video. It is so useful. I live in Argentina and there is no soy milk anywhere. You can only find it in powder form. During the pandemic lockdown I had time to make my own soy milk. Now I buy unsweetened almond milk at the supermarket when there's a sale because it's super expensive. I will start making my own plant milks again. Cheaper and healthier.
I have a Create Milkmaker (spanish brand, so probably EU only) and i love it. I make barley milk weekly to make yoghurt from (with whole grains, make sure to cook them for 5 mins before consuming first because they haven't been pre-treated for consumption and might have bacteria on them still). The left over i use during the week to use in sauces. Love it with millet too, which makes a more firm almost pudding type milk. Only grains (milkmaker can also use nuts, but they are too fat for me) and water needed.
Oh thank you very much! I'm actually on anti-acids daily due to waking up from reflux/GERD attacks with heavy indigestion problems. For the last 3-5 years. I didn't know about emulsifiers & thickeners altering the biome/bacteria. I will try to find cleaner products. This may be why my problems have been getting worse lately. I definetly need to check out your recommended doctors etc more! Thank you very much!
Almond is my favorite, too. Easy and tasty. I suggest making sunflower seed milk, too, as a much cheaper alternative. It’s a bit of an acquired taste, and looks funny the next day because it separates, but you can just shake it up before using. Make it just like almond milk: soak, blend, strain.
Love this! One if the best things about making your own is less waste. As we know, only avout 9% of our recycling actually gets recycled, so making your own staples is q great way to practice the first of the 3 Rs.
Hello _DEREK_ from the Annapolis Valley of Nova Scotia. I watched with interest this video like many others you produce; respecting your search for nutrition and healthy longevity! However, as a fellow Cannuk, I do take issue with separating all the fibre from these plant milks. First of all, they are no longer foods, but products. Sort of like removing the bran and germ from whole grain wheat flour and rendering the good starch as a truly fattening baaaad carb. hahaha So here my solution I learned, which is partially a Korean version, adopted for my own taste, buds with nutrition being job #1, if I can steel that from Ford. 1. Soak a tad less than 1 C of organic soybeans overnight in cold water, adding 1/4 t of baking soda to aid in driving off the bean gas caused by the sugar oligosaccharide. 2. Rinse well and save the water for watering house plants. 3. Steam in an Instant Pot on high for 11 minutes only. 4. Rinse, then once again, save the rinsed water for houseplants; they'll love it. 5. Toss in a high-speed blender (mine's a 40-yr-old Oster that won't say no). Good com windings! 6. Add water, a spoonful of honey or other and a T of vanilla extract + 1T of almond extract. 7. Store in a Bernardin canning jar with one of their reusable white plastic lids. Makes 1.5L of the most nutritious milk on the planet with no need to spend time separating skins like some do with chickpeas for hummus. 8) Last 'bout 5 days before the bacteria gremlins start their feasting. If that happens, pannies and biscuits can use that too.
I’ve made soy milk both ways but find that if I cook the milk with the pulp, the milk comes out more creamier. I agree with you that homemade soy milk does taste a little weird but drink it anyway because of the health benefits. This batch, however, I made into yogurt using my Instant Pot. It came out very nice. To help with the taste, I added a little honey, strawberries and pecans. Was pleasantly surprised. Thanks for the video.
That makes so much sense and my body already told me that without words. I always head for almond milk when my stomach doesn’t feel great. Now. I know why. Gonna try the fresh almond milk recipe and see what happens. Thanks!
the easiest method i've found for making soymilk is in the instant pot! soak 1 cup beans with 3 cups water 12+ hours, remove skins, rinse, blend with 2 c water(as you showed). add 4 c hot water to instant pot with steamer basket insert and add pulp to basket. High pressure 5 minutes + 25 minutes natural release (after 25 minutes, release pressure manually)...and it's good to go. if you like it a little less pulpy, you can strain again through cloth bag, but i use it as is. and you can freeze the okara (soy pulp) to add later to veggie burgers, casseroles, etc. hope this helps!
Oh wow cool idea! Yeah we have used the Okara for a few things now. Brownies were the best. Thanks for the recipe. I might have to try this. We love cooking soy beans in the instant pot but usually for soups and stews. 👊👊
Thank you for this SUPER HELPFUL information!! Since watching this video, I stopped drinking store-bought almond milk and my stomach issues cleared up. Then today, I tried some again as a test, and my issues are back. Will definitely be making my own. I also started using MCT oil in coffee instead, since the homemade almond milk was curdling. The MCT oil is surprisingly tasty in coffee.
All the weird stuff in these milks always makes me shiver. When I make cashew crema for my soups and cheeses I always say I should make my own cashew milk… but as I don’t actually drink any milks nor put them in my tea why bother…. As my other Half uses Califia oat milk for his cereal ( I call it his bowl of cardboard) I look for the one with the least weird stuff. Thanks for this video, I will try to make my own oat milk now. And try to wean him off nut pods creamer for his coffee. Love ALL of you nutritional advice. So well researched.
I also started looking at the ingredients awhile back and have been making my own oat milk.I just blend for 30 seconds after letting it soak in the water for a few minutes and strain.We also add salt and I blend with a date as well
I've made almond and oat milk and they taste nothing like store brought, you can really smell and taste the natural flavor of homemade plant milk, haven't tried soymilk yet, on my list, thank you for sharing. sharing
I've made cashew milk from cashew nuts I fermented first (just 1 night in 2% salt water). It's tastes really nice at first, without any sugars or salt. After two days in fridge it turns bitter and I think that's because of the lactose bacteria is still living and growing in it. Even healthier.
I use Earth’s Own - Naked oat milk with only 4 ingredients: filtered water, organic oats, sea salt and amylase. Taste great and it’s a Canadian company.
Hey Derrek, in Belgium we have plantmilks without added sugar, gums.... but most of them have a little bit of sold. Ofcourse you then have to look for bio/ natural/ no additions.... It is like you say: always read the etiquet! Thank you for informing us all so well. I like your video,s! Greetings from Belgium 💝🐴🌹
If you cook the bean pulp with the milk after blending then strain it, you are left with what the Japanese call Okara. It is very good to add to muffins and bread and dramatically increases the protein content.
I started using powdered plant milk. I have pea milk and soy milk. The ingredients are "pea milk powder" and "soy milk powder" - which are both useless. But the pea milk label explicitly says it is made of only peas and water. The powdered soy milk company wrote back to me confirming that too. I wish they put that on their label, but I'm glad it is just the main thing.
Got a "soy" milk maker a month ago and it is awesome. So easy. Favorite is garbanzo/oat/flax milk mix but it will make any bean, nut and most grains, into a "milk."
Just checked my Soy milk & luckily ie has plant based calcium none of the bad stuff. I am in Australia & I buy Pure Harvest Organic Unsweetened Soy Milk. Thanks for the heads up on calcium carbonate.
TYSM for this video! I just made the switch from TJs almond beverage to making my own from your recipe! Noticed an almost instant improvement in my digestion. 🙏🏻
With oats, it's very important that they don't get warm. Using cooled water works, or blending with some icecubes, to prevent the blender getting too warm.
I’ve always used WestCo Soy milk. It’s only water and soybeans but I’m thinking they must use several steps to make it. It’s better than all others. I use it in mashed potatoes, creamy grits, and other savory creamy recipes such as sauces, soups when it calls for milk. I can’t find it any longer as Walmart and others have stopped carrying it. Walmart has their own brand now (I haven’t tried it yet). Great video! Thanks.
Hi, I love these videos! I feel like years ago Vegans were forced to make their own versions of milk, yogurt, cheese, tofu etc because the availability in store was so scarce or the price so high. I think the new generation of Vegans such as myself have had options in store and so have been intimidated to try making their own even though the homemade versions will be much healthier and cheaper. I literally thought it would be impossible to make my own version of milk or tofu! I’m definitely going to try making the oat milk and I am going to make some yogurt in my instapot this week. Next on the list is homemade cheese which I have seen some simple looking recipes for. Thank you for the inspiration! X
Agree i been making my own. If i am on the road i buy treader Joes Soymilk. Water and Soy nothing else. I make my Yogurt in my instant pot with it. Then in Alabama at Ollie's i found organic Soy Molk from Pacific Foods. Cant find it in CO its organic Soybeans Water and Organic soy. Sooooo so good.
Thanks for the recipes ! In Europe (or France at least), most organic soy milk (and almond milk) sold in stores is just soy and water and it's quite cheap too so I quit trying to make soy milk at home (too messy) but I like making oat milk because it's so quick and convenient when I just need a little bit of milk for a recipe, I can just make what I need.
Cashews ( buying broken bits are cheaper) water, touch of salt & vanilla, dates & calcium powder if necessary. Creamy and delicious. Just blend all together. No need for soaking.
I use Good Karma Flaxmilk +Protein and Shroom Junkie Mushroom Powdered Plantmilk. Neither have calcium carbonate in them but do have some other things added.
I wish Sweden didn't ruin our plant milks.. The government think we are 'missing' vitamins calcium etc. And they FORCE plant milk seller to put vitamins in them I hate it so much. Please, I just want a clean product... Im so jealous of you guys. Sure home made tastes so good but straining it everytime is such a pain. But a really creamy almond milk sweetened with dates and tiny bit of salt is just divine as is or with oat porridge, boy do in love it! Hope you do more plant milk videos. I always love to see other people's ideas ant twists on them. Trying to make a tasty rice one myself. Or oat/rice chocolate one. I'm such a chocolate junkie. Thanks for posting!
Great topic. Homemade soymilk is probably useful for tofu if it turns out too beany. Instead of a nut milk bag, you can use a fine mesh kitchen strainer, and then a very fine coffee or tea strainer, easier to wash, especially for oat milk. Very interesting ideas about the ingredients in commercial milks.
Thank you Derek. I've done oat milk but never almond or soy. Also I never knew raw the issues with raw soy beans. Thank you for the video. Very informative.
I've been making my own almond mylk for the month and I love it! I use to do 1cup almonds to 4cups water but now only do 3 cups water as I feel 4 cups makes to much just for me. And I also some pink himalayan salt and bout 4 to 6 dates as my sweeter then blend up. My mylk lasts up to 5days. Always have to shake before use coz of the separation and it also works out cheaper to make at home I don't buy organic almonds though.
I made soy milk from soy flour 1c of flour to 6 c water, whisked the cold water into the flour so as not to have lumps, then let it simmer for 20 mins. Whisking off and on while it cooked. I’ll be using for my smoothie’s . Didn’t bother straining it, just give it a gentle shake before I use it.
** Regarding the calcium carbonate issue. I recently interviewed Dr. Greger (from Nutritionfacts.org) and asked him if he thought the calcium carbonate added to plant milks could lower stomach acid to a significant degree since there are comparable amounts to what is in Tums and he quickly dismissed it and said it wouldn't be an issue.
Watch the interview here to hear his answer. ua-cam.com/video/ljQWi944mF4/v-deo.html
I still think it is something to consider and wished I would have pressed him further on his answer but I was a bit nervous and didn't want to spend too much time on it as I had a lot of other questions to ask.
Thanks for coming back to mention this! I also thought his answer was a little short, would definitely like to hear from some other nutrition experts to see if all views align.
Dr.Gregor is unfortunately not really reliable in terms of the fine details of health.
Got a soyabella over a year ago and bought oats and organic soy beans in bulk...very easy to make my daily fresh milk
I really respect you for adding this comment after the Dr Greger video. Thanks! I’d also be curious to hear the details, but I can believe Dr G’s point. Soymilk might not have as strong of an impact on stomach acid levels since it is a light base (~7.8) but antacids like Tums are a stronger base and have a mix of ingredients specifically designed to neutralize stomach acid. I’m no expert though. Thanks again!
I recently added store bought oat milk to my diet as I wanted to increase my intake of calcium. I read somewhere though that taking a calcium supplement could contribute to heart disease and so I do wonder how calcium supplements differ to fortification in foods. Is it not the same thing?
@@Sam-xm2cs hey, if you want to supplement with calcium, look for calcium supplements derived from algae. Lifestream Natural Calcium is one example. This kind is much more likely to be properly absorbed. I think eating with a large meal will help too.
For the soy milk, just freeze the soaked beans. Freezing makes the milk taste so much better. Also you can soak more and freeze portions for quick milk makeing :)
Oh okay, I didn't come across that in my sleuthing. Thanks for the tip!
Very interesting, never heard of this before either but I'll be trying it.
I have also seen soaking overnight in the fridge and boiling the beans before you blend them. Haven't tried either, so I can't confirm or deny.
Before cooking them?
Ooo, need to try this, thanks. I do like the flavour of the homemade one though, now I'm so used to it I don't really like the store bought ones very much
Derek, have you tried hemp milk? It's so, so easy and crazy cheap. And hemp's got a bit of fat to it, so it's nice and creamy. And you don't have to strain it: just blend the hemp hearts and water and you're good to go! And thanks for doing a video like this. I think people get intimidated by having to make things themselves and it really can be quite simple. More like this, please!
What’s the ratio? Pls and thank you
Derek has his own video on homemade hemp milk! He even mentions that you don't have to strain it.
@@kelson63100 8-to-1.
Hemp seeds are pretty expensive the organic ones at least
Hemp is okay but definitely has an aftertaste.
Oat milk: I found when I was testing different ways of making oat milk that steel cut Oats worked best. Something that helped the flavour and texture (I was making it for a cafe that did lattes so it needed to be able to be streamed without cooking lol) was to flash the Oats in boiling water and then let them sit in the fridge overnight before discarding that water and blending them with fresh water and a pinch of salt. 1/4 c Oats to 3c water. Blend for a minute to 1:30 mins. No slime, lasted about 4-5 days. Needed to shake it before use but worked perfect for steaming and baking. And the Oats were not as mushy so I used them to make cookies
Thank you...I will give it a try.
by flashing in hot water, are you soaking in that same water, and are you putting it in fridge straight from the stove?
@@avamaria8447 I boil a kettle and pour it over them in a container and then yeah throw the whole thing into the fridge
This is a great idea. thank you for sharing your recipe. I'm going to give this a try.
I make almond milk and use the pulp to make dog treats (just add oat flour and coconut oil, roll, cut into squares, bake for 30 minutes at 350F.)
I don’t think you realize the importance of your videos for today’s humanity! Gonna adopt this. Thanks for the hard and smart work mate 💯✅
I found a really great hack. You can blend almond butter with water to make almond milk!! It's delicious and doesn't involve any straining 😮 I add a crack of salt, and vanilla essence for taste, and a teaspoon of xanthum gum to thicken it a little. I'm obsessed!
Tahnk you! That's my lazy way.
Because I have Crohn’s, my plant milks only have 2 ingredients. Those with Crohn’s need to stay away from gums, emulsifiers and other additives. I appreciate your informative content. Keep up the great work!
What are the two ingredients? Do you make it yourself or is it store bought?
I make a multi-nut milk (a combination of almond/cashew/pecan) and lemme tell ya - the pecans in it make for a super delicious milk. I also add a pinch of salt, maple syrup, and sunflower lecithin for an emulsifier which helps keep the milk consistency consistent.
This is great! I’m going to try it ❤
Great idea! Thanks for sharing. Yeah I would like to start trying blends of different nuts to see how that is. I like this trifecta.
@@Simnettnutrition it’s truly yummy. You’ll love it.
How many lecithin in 2 cups of water?
@@LianeRollin hmmm. I think I usually make my milks with 3-4 cups of liquid, and use about a teaspoon. So maybe half a tsp for 2 cups.
For the almond milk you could also use almond butter (either store bought or home made). Take two tbsp and 4 cups of water. No nutmilk bag needed , no pulp left.
that's so smart! just mix any nut-butter with water as a sort of instant milk. I gotta try that
+Eve A That's a great idea! Thank you.
Cool idea! Now you have me wanting to make peanut butter milk! Lol.
I do the same with Cashew and hazelnut mix. No need to strain. Takes around twenty minutes to make in my food processor.
this is exactly what i do too!
I bought the soy milk maker from China, the best thing ever. No more running out of milk, no more recycling piling up, lots of money saved.
If you peel your almonds or use blanched almonds, the milk is much smoother and creamier. You get less of that bitterness from the skin and less enzyme inhibitors too!
I’ve been enjoying hemp milk. It’s just a half cup hemp seeds with 4 cups water. It’s really good
Nice! So simple and probably the healthiest one going!
Oh my God! As if I just watched this right now! I have been trying to figure out why my stomach acids are so low and making me feel so sick...and BOOM thought I was just watching a video about plant milks from you and YOU ARE SPEAKING RIGHT TO ME. Never have I heard anyone talk about low stomach acids and right in the middle with me dealing with this, you are talking about it...I am mind boggled...thanks Derek!
I cook my soaked beans with lots of water for 1 hour, stirring frequently. It tastes amazing to me. Great video!
Just had to comment on this one......We love our homemade soymilk. Soak dry soybeans overnight to batch cook the next day. once cooked in the instant pot, just dump l cup cooked beans in vitamix and add desired amount of water.....we just keep the extra cooked beans in the fridge, and use as needed. Yes, sometimes we add a very small amount of maple syrup. we don't even bother to use the milk bag for any of our homemade non-dairy milks ( just shake a bit before using to get all of the good nutrition.) P.S. Love your videos!! (watching from the Colorado Rockies)
Thanks so much!! I had cooked the beans before the blend and couldn't find any recipes that way. I'm going to finish it now. Thanks again.🎉
I stopped buying non-dairy milk & when I need one for a recipe I find using PB2 powder with water does the trick. Great video.
I’ve found that the longer you blend oat milk the slimier it gets. With a Vitamix I’ve found 15-20 seconds is fine and strain immediately.
Oat milk doesn’t seem to do too well heated I’ve found - gets gloopy. I guess that’s why they add oil to the store bought ones. But it’s still my favorite for drinking with some added maple syrup and pinch of salt. 😊
Yeah it's great in cold coffee or latte as well
Almond cow milk maker. Organic almonds from the USA. Organic pistachios and cashews, not always available from USA growers. Water and nuts only and it's great.
If you are near a Trader Joe's, they have organic soy milk for $2, and the only ingredients are water and whole organic soy beans. It's really good and great as a coffee creamer as well as anything else savory or sweet.
No Trader Joes in Canada 😢
Yes! We found this when camping and needed the small size and shelf safety for backup milk and it is delicious!
Needed to hit up a health food store to find a two ingredient soy milk. Cost me about $6.50 Canadian for one carton.
Thanks for some great ideas. When I make oat milk, I just use a find metal strainer which seems to work well. Cashew milk is my favorite. And you are one of our favorite UA-cam shows. Keep up the great work.
West life organic soy milk soybeans and water. The cost 5.18 in Great Falls Montana and its shelf stable. Love this stuff
I was aware of ‘the milk toxicity ‘ but so many are not. So Glad you brought awareness to these milks!! Thank You🙏💕
This was a great video. I make my almond milk the DR. FUHRMAN way - no soaking - no milking. Just add 1/2 cup almonds, 1/4 cup hemp seeds, 3 cups water, and 1/4 tsp salt (date and vanilla if desired). Blend and it's DONE and DELISH!
Actually it makes perfect sense why you have to pay more for "less ingredients" because that plant milks are almost entirely water. For example Mainstream almond milks like silk and Almond Breeze have only about 4 almonds per cup while another almond milk with only almonds and water may have around 20 almonds per cup.
I never thought of this 10/10 comment would read again
that’s what i thought!! most of the store bought stuff really tries to skimp out on the main ingredients and add lots of cheap filler stuff to compensate for the lack of texture and flavor
Literally htere are like a sprinkle of almonds yet its "almond milk" make it at home you pour in the almonds and not thickeners.
At supermarkets in the UK it’s usually pretty easy to find plant milks without the sugars and thickeners. Oil and vitamins are usually added but I don’t mind that.
I always applaud those who make their own plant milks but I think we need to be careful about demonising store-bought plant milks as it will just make veganism seem even more difficult and inaccessible to those aren’t yet plant-based. For the most part they can be consumed in moderation as part of a balanced healthy diet (of course without the added sugars and sweeteners). Just a point I think we need to be wary of!
Otherwise, I really appreciated the info on calcium carbonate, gellan gum and carrageenan! Will be aware of those ingredients in case I ever do experience any digestive discomfort, and aim to keep them to a minimum. 😊
Exactly, great point about not demonizing it
Just started making my own oat milk for coast mostly! Love it! Easy and cheap! I’ve saved about $30/week making my own!
Trader Joe’s Organic Soy Milk is just water and soy beans. And cheap 💪🏼
I've used the Trader Joe's soy milk. I agree with you, simple and inexpensive.
A couple other brands are Pacific Foods and WestSoy
TJs soy beverage is my favorite!
I love Trader Joe’s soy beverage and stock up whenever I can. I’m an hour and half drive from the nearest store. I keep hearing they are going to discontinue it.
Extremely hard to find too
I have been making my own plant milk for longer than I can remember. Sometimes I mix seeds with my almonds, soak and make milk. You are right, soy milk is a process. I bought a milk machine and it is so much easier to make the soy milk (my milk of choice). Thank you for all the great information. I love your videos, keep posting. Thank you.
Excellent video. I have noticed that without fortified milk, my daily calcium intake tends to be consistently lower than 500 mg even with sufficient greens consumption (i dont eat spinach due to oxalates). How are you able to stay on top of calcium intake (i.e. consistently at or above 700 mg) without fortified milk?
Occasionally make sure to eat collard greens, as they have among the highest calcium amounts found in plant foods, and have fairly low amounts of oxalates.
wouldnt worry about oxalates in spinach unless you eat absurd amounts.
Knew this and couldn't believe it. I only get Trader joes soymilk as it's only water and soybeans. It sells out fast so people must be figuring this out. I will have to try to make my own!! Thanks for all of your incredible content ❤
I was just going to comment this. It's pretty cheap and shelf stable too. WestSoy (they might be rebranding to WestLife) also sells a plain soy milk that is only soybeans and water.
Ya so good both the traders joes and the westsoy are getting hard to find
@lizonator I can't find Westsoy in my local stores but Vita Cost has it online.
@@lizzzarduh I found the shelf stable westsoy at Dollar Tree. Again just the soybeans and water. I don't really care for it to dring or in granola but it works great for baking and for plant based yogurt.
Calcium carbonate is chalk. It's the substance found ubiquitously in hard water. It's what makes water hard. Mineralized water tastes better to me. But I guess I grew up near chalk pits. Water was very hard. I'm not objecting to Calcium carbonate because in large and concentrated amounts it neutralizes stomach acid.
I should stop drinking coffee, but the science behind getting a good froth on batista oat is quite precise.
I absolutely agree with you on glyphosate.
Lots of people have digestive issues due to poor gut flora. Fairly ubiquitous and it does seem that glyphosate, more than antibiotic abuse, is the likely culprit.
When I've made oat milk, I've found the raw oat taste is not so great.
Adding amylase, which can be sourced as a vegan enzyme, breaks down some of the starch, adds a low level natural sweetness, because starch breaks down into glucose, and reduces the sliminess
I bought the Tribest SB-132 Soyabella, Automatic Soy Milk Maker Machine and it is AMAZING! I add some oat groats with the soybeans to make it thicker and a bit of sweetener, I think it tastes great and BTW it's way easier than using a blender.
I just add a wee bit of honey and use the mixer for 15 seconds. Then strain. What stays in the strainer is made into "porridge" the next breakfast.
Thank you for this video. Change title from "Diary" to "Dairy" so you don't lose any people searching Dairy Free. I have found Califa organic almondmilk to have 3 ingredients here in the US. Tastes good also.
Oil-free?
@@travisn346 Yes. Water, almonds, sea salt.
@@travisn346 That's correct - no oil. It is in a white bottle and found it in the local grocery store.
You are absolutely right, it is time to make homemade plant milk. I just got back from the store and bought Silk almond milk before I watched your video. The ingredients say cane sugar, less than 2% of calcium carbonate, lots of vitamins, and nature flavors. Could you make a video about how you use the almond pulp?
I'm so glad you posted this! I've been wondering lately about all of the fillers and oils in most plant based milks and trying to avoid them now. I never knew that about calcium carbonate - very good information!
I make it with coconut water and young coconut blended into it I also add dates. It comes out so yummy!
When soaking the soybeans in water, you can add bicarbonate to the water, this helps to dissolve lectins and the shells more efficiently
Derek, Rob from Vancouver. No I did not know about Calcium Carbonate in SILK. I buy it all the time. I have Coeliac so maybe better not to have carbonate. Very very grateful you said this. PS thank God ocean weather is approaching !!!
I make walnut and hemp milk love them
I found all this out last week. I did fined one organic soya milk from tesco which is just water and soy. Purchased a nut milk bag and just started making my own milk
Timely video ! I bought regular Quaker old- fashioned oats but now realize I should not be using it to make milk !
Please make a video on how to make yogurt from these plant based milks !!!
you can use them, just blend them with icecubes and water. Unless you're worried about pesticides, then don't use them.
Really enjoyed - always moving to more natural items, NO artificial anything. Thanks
For soymilk, if you don't want to wait overnight, you can boil water, let the dry beans boil for about 2 minutes, then turn the heat off and let it sit for 30-45m. Then drain, rinse, blend, nutmilk bag, and simmer for 20-30m. I don't remove the skins at all and I get a natural mild sweet tasting soymilk.
I really respect the no fear mongering and how you just stated the facts!
I have been making my own Almond milk for just under a year now. I love the taste. I have just bought some raw unroasted and unsalted Walnuts to try.
I don't have any digestive issues, but trying to cut back on buying all those cartons (for the environment). But for new vegans, l think store bought is best. Sometimes the pressure to do everything at home can be totally overwhelming for people that are accustomed to convenience foods, and shy away from vegan ism because of all the work it seems to involve. Also, I have never heard of anyone getting digestive issues from plant milk until now and l have been vegan for almost ten years.
I make my almondmilk using a 1/4 cup of almonds per 4 cups water, for a skim milk version that is fine by me. I add 2 dates and 2tsp vanilla. Tastes like Silk without the additive junk. I no longer strain the milk. It was a messy hassle, and I didn't enjoy the pulp even in baked goods. I don't drink the milk straight. It's always with oatmeal or something, so it doesn't matter that it's a tad granier than a strained milk. Keep those nutrients and fiber in there!
I also make soymilk in the Instant Pot for soy yogurt. Just soak a cup of soybeans overnight, then blend with 4 cups water. Add another two cups water to the IP, set a steamer basket in there, pour the blended soybeans in, and cook for 5min with 30min natural release. Then let cool for awhile before adding yogurt culture (easy to use a scoop from the last batch) and set IP on yogurt mode for 14+ hours. I know folks use mason jars for IP yogurt, but I just can't be bothered with all the extra steps and mess. And my method works really well. Great, thick, tangy soy yogurt.
Oh and don't get me started on the money savings 😂. Store bought plant milks and yogurts are ridiculously overpriced! As evidenced here.
Side note, love the idea in the comments here of using a mix of nuts for nutmilk. Going to try that out for sure.
I make soy milk using a ‘vegan revolution’ soy milk maker. Add soaked soy beans and water to the machine and switch it on. It cooks and blends the beans, so they only need straining at the end. Dead cheap too. 13p a litre to make.
Of all the things that are in processed foods, Calcium Carbonate is far, far down the list of issues. In fact I would argue that if you're someone prone to ulcers or heartburn in general it's actually a genuine benefit and will help your stomach heal. I can understand the logic of - why add it if you don't have these issues, but most people have an over abundance of acid, not too little. I know that I originally gravitated to soy milk before I knew about the calcium carbonate because it helped my stomach so much with my ulcers that were wreaking havoc on my life.
I live in Quebec and a doctor told me that I should feed my kids one Tums a day. That was in the 90s but menopausal women are sometimes still told to take Tums every day to prevent bone fractures.
To remove the soy bean skins easier, you may want to try using one of those garlic peeler rollers. The are a little silicone tube, that you could put a handful of them in and roll it on the counter and it might work to remove the skins quicker. They remove garlic skin, if the two are similar it should work. Then you can just quickly rinse the skin off of them. I have never tried this with soybeans, but I think it's worth a try. It might work.
Fantastic video. I have crohns and have been making my own oat milk for awhile. Been trying to convince a friend that has ibs and is diabetic to do the same. This video has actually got him to do it.
Thank you
Made my own Oat Milk today. Never thought about until I watched this video. I found a brand that only has oats and water, but it is $6 for a small carton. (I use the same oats you used in this video). For $11, I can make about 32 of the $6 cartons….crazy and it literally took be 5 mins to make.
Thank you so much for this video. It is so useful. I live in Argentina and there is no soy milk anywhere. You can only find it in powder form. During the pandemic lockdown I had time to make my own soy milk. Now I buy unsweetened almond milk at the supermarket when there's a sale because it's super expensive. I will start making my own plant milks again. Cheaper and healthier.
The Omega MM 1500 makes the best product when it comes to vegan milks with no work a machine does everything maximum extraction almost no pulp.
I have a Create Milkmaker (spanish brand, so probably EU only) and i love it. I make barley milk weekly to make yoghurt from (with whole grains, make sure to cook them for 5 mins before consuming first because they haven't been pre-treated for consumption and might have bacteria on them still). The left over i use during the week to use in sauces. Love it with millet too, which makes a more firm almost pudding type milk. Only grains (milkmaker can also use nuts, but they are too fat for me) and water needed.
Oh thank you very much!
I'm actually on anti-acids daily due to waking up from reflux/GERD attacks with heavy indigestion problems. For the last 3-5 years.
I didn't know about emulsifiers & thickeners altering the biome/bacteria.
I will try to find cleaner products. This may be why my problems have been getting worse lately.
I definetly need to check out your recommended doctors etc more! Thank you very much!
Almond is my favorite, too. Easy and tasty.
I suggest making sunflower seed milk, too, as a much cheaper alternative. It’s a bit of an acquired taste, and looks funny the next day because it separates, but you can just shake it up before using. Make it just like almond milk: soak, blend, strain.
Love this! One if the best things about making your own is less waste. As we know, only avout 9% of our recycling actually gets recycled, so making your own staples is q great way to practice the first of the 3 Rs.
Hello _DEREK_ from the Annapolis Valley of Nova Scotia. I watched with interest this video like many others you produce; respecting your search for nutrition and healthy longevity! However, as a fellow Cannuk, I do take issue with separating all the fibre from these plant milks. First of all, they are no longer foods, but products. Sort of like removing the bran and germ from whole grain wheat flour and rendering the good starch as a truly fattening baaaad carb. hahaha
So here my solution I learned, which is partially a Korean version, adopted for my own taste, buds with nutrition being job #1, if I can steel that from Ford.
1. Soak a tad less than 1 C of organic soybeans overnight in cold water, adding 1/4 t of baking soda to aid in driving off the bean gas caused by the sugar oligosaccharide.
2. Rinse well and save the water for watering house plants.
3. Steam in an Instant Pot on high for 11 minutes only.
4. Rinse, then once again, save the rinsed water for houseplants; they'll love it.
5. Toss in a high-speed blender (mine's a 40-yr-old Oster that won't say no). Good com windings!
6. Add water, a spoonful of honey or other and a T of vanilla extract + 1T of almond extract.
7. Store in a Bernardin canning jar with one of their reusable white plastic lids. Makes 1.5L of the most nutritious milk on the planet with no need to spend time separating skins like some do with chickpeas for hummus.
8) Last 'bout 5 days before the bacteria gremlins start their feasting. If that happens, pannies and biscuits can use that too.
I’ve made soy milk both ways but find that if I cook the milk with the pulp, the milk comes out more creamier. I agree with you that homemade soy milk does taste a little weird but drink it anyway because of the health benefits. This batch, however, I made into yogurt using my Instant Pot. It came out very nice. To help with the taste, I added a little honey, strawberries and pecans. Was pleasantly surprised. Thanks for the video.
I absolutely love almond milk- freshly made is best in my opinion.
That makes so much sense and my body already told me that without words. I always head for almond milk when my stomach doesn’t feel great. Now. I know why. Gonna try the fresh almond milk recipe and see what happens. Thanks!
the easiest method i've found for making soymilk is in the instant pot! soak 1 cup beans with 3 cups water 12+ hours, remove skins, rinse, blend with 2 c water(as you showed). add 4 c hot water to instant pot with steamer basket insert and add pulp to basket. High pressure 5 minutes + 25 minutes natural release (after 25 minutes, release pressure manually)...and it's good to go. if you like it a little less pulpy, you can strain again through cloth bag, but i use it as is. and you can freeze the okara (soy pulp) to add later to veggie burgers, casseroles, etc. hope this helps!
Oh wow cool idea! Yeah we have used the Okara for a few things now. Brownies were the best. Thanks for the recipe. I might have to try this. We love cooking soy beans in the instant pot but usually for soups and stews. 👊👊
Thank you for this SUPER HELPFUL information!! Since watching this video, I stopped drinking store-bought almond milk and my stomach issues cleared up. Then today, I tried some again as a test, and my issues are back. Will definitely be making my own. I also started using MCT oil in coffee instead, since the homemade almond milk was curdling. The MCT oil is surprisingly tasty in coffee.
All the weird stuff in these milks always makes me shiver. When I make cashew crema for my soups and cheeses I always say I should make my own cashew milk… but as I don’t actually drink any milks nor put them in my tea why bother…. As my other Half uses Califia oat milk for his cereal ( I call it his bowl of cardboard) I look for the one with the least weird stuff. Thanks for this video, I will try to make my own oat milk now. And try to wean him off nut pods creamer for his coffee. Love ALL of you nutritional advice. So well researched.
I also started looking at the ingredients awhile back and have been making my own oat milk.I just blend for 30 seconds after letting it soak in the water for a few minutes and strain.We also add salt and I blend with a date as well
I've made almond and oat milk and they taste nothing like
store brought, you can really smell and taste the natural
flavor of homemade plant milk, haven't tried soymilk yet,
on my list, thank you for sharing.
sharing
I've made cashew milk from cashew nuts I fermented first (just 1 night in 2% salt water). It's tastes really nice at first, without any sugars or salt. After two days in fridge it turns bitter and I think that's because of the lactose bacteria is still living and growing in it. Even healthier.
I use Earth’s Own - Naked oat milk with only 4 ingredients: filtered water, organic oats, sea salt and amylase. Taste great and it’s a Canadian company.
Hey Derrek, in Belgium we have plantmilks without added sugar, gums.... but most of them have a little bit of sold. Ofcourse you then have to look for bio/ natural/ no additions....
It is like you say: always read the etiquet!
Thank you for informing us all so well.
I like your video,s!
Greetings from Belgium 💝🐴🌹
They are so hard to find here. Only a few brands and like I said twice or 3x the price. Good to hear.
The ,,clean-ones,, are almost the same price...
Best wishes! 💝🐴🌹
We have those too in America but they are expensive
If you cook the bean pulp with the milk after blending then strain it, you are left with what the Japanese call Okara. It is very good to add to muffins and bread and dramatically increases the protein content.
I started using powdered plant milk. I have pea milk and soy milk. The ingredients are "pea milk powder" and "soy milk powder" - which are both useless. But the pea milk label explicitly says it is made of only peas and water. The powdered soy milk company wrote back to me confirming that too. I wish they put that on their label, but I'm glad it is just the main thing.
I once tried to make oat milk it was so slimy. Now I know why
I use large flake oatmeal and after straining it has a very thick texture (and in the fridge it thickens even more)
use fresh coconut water and add a cpl dates to make your oat milk. tastes awesome!
I had no clue it was so easy to make your own oat milk! Thank you so much!
Got a "soy" milk maker a month ago and it is awesome. So easy. Favorite is garbanzo/oat/flax milk mix but it will make any bean, nut and most grains, into a "milk."
What is the soy milk maker ? Can you please share more info ? Thanks
@@AlexIndus Tribest SB-132 Soyabella Automatic Soy Milk Maker. Came with a small tofu press too.
@@ranradd thank you ! Can we make almond milk in this also ?
@@AlexIndus Yes, the included instructions show how to make many nut milks. I haven't tried it yet.
Just checked my Soy milk & luckily ie has plant based calcium none of the bad stuff. I am in Australia & I buy Pure Harvest Organic Unsweetened Soy Milk. Thanks for the heads up on calcium carbonate.
I use a Soyabella machine. Just add your soaked beans and water. 15 mins later you have soy milk. It can make other milks too.
TYSM for this video! I just made the switch from TJs almond beverage to making my own from your recipe! Noticed an almost instant improvement in my digestion. 🙏🏻
With oats, it's very important that they don't get warm. Using cooled water works, or blending with some icecubes, to prevent the blender getting too warm.
I’ve always used WestCo Soy milk. It’s only water and soybeans but I’m thinking they must use several steps to make it. It’s better than all others. I use it in mashed potatoes, creamy grits, and other savory creamy recipes such as sauces, soups when it calls for milk. I can’t find it any longer as Walmart and others have stopped carrying it. Walmart has their own brand now (I haven’t tried it yet). Great video! Thanks.
Hi, I love these videos!
I feel like years ago Vegans were forced to make their own versions of milk, yogurt, cheese, tofu etc because the availability in store was so scarce or the price so high.
I think the new generation of Vegans such as myself have had options in store and so have been intimidated to try making their own even though the homemade versions will be much healthier and cheaper. I literally thought it would be impossible to make my own version of milk or tofu!
I’m definitely going to try making the oat milk and I am going to make some yogurt in my instapot this week.
Next on the list is homemade cheese which I have seen some simple looking recipes for.
Thank you for the inspiration! X
Agree i been making my own. If i am on the road i buy treader Joes Soymilk. Water and Soy nothing else. I make my Yogurt in my instant pot with it. Then in Alabama at Ollie's i found organic Soy Molk from Pacific Foods. Cant find it in CO its organic Soybeans Water and Organic soy. Sooooo so good.
Thanks for the recipes ! In Europe (or France at least), most organic soy milk (and almond milk) sold in stores is just soy and water and it's quite cheap too so I quit trying to make soy milk at home (too messy) but I like making oat milk because it's so quick and convenient when I just need a little bit of milk for a recipe, I can just make what I need.
Cashews ( buying broken bits are cheaper) water, touch of salt & vanilla, dates & calcium powder if necessary. Creamy and delicious. Just blend all together. No need for soaking.
I just started making my own “milk” with my Almond Cow. And it’s so easy and delicious
Hey Derek, thanks for taking the time to show us how its made and edic6ate us on calcium carbonate. I'll try making oat milk!
I use Good Karma Flaxmilk +Protein and Shroom Junkie Mushroom Powdered Plantmilk. Neither have calcium carbonate in them but do have some other things added.
I wish Sweden didn't ruin our plant milks..
The government think we are 'missing' vitamins calcium etc. And they FORCE plant milk seller to put vitamins in them I hate it so much.
Please, I just want a clean product...
Im so jealous of you guys.
Sure home made tastes so good but straining it everytime is such a pain.
But a really creamy almond milk sweetened with dates and tiny bit of salt is just divine as is or with oat porridge, boy do in love it!
Hope you do more plant milk videos.
I always love to see other people's ideas ant twists on them. Trying to make a tasty rice one myself. Or oat/rice chocolate one. I'm such a chocolate junkie. Thanks for posting!
Great topic. Homemade soymilk is probably useful for tofu if it turns out too beany. Instead of a nut milk bag, you can use a fine mesh kitchen strainer, and then a very fine coffee or tea strainer, easier to wash, especially for oat milk. Very interesting ideas about the ingredients in commercial milks.
Agree about strainers. Progressively smaller mesh does the trick. I also like it because I save the strained oat mass for a smoothy.
Thank you Derek. I've done oat milk but never almond or soy. Also I never knew raw the issues with raw soy beans. Thank you for the video. Very informative.
I've been making my own almond mylk for the month and I love it! I use to do 1cup almonds to 4cups water but now only do 3 cups water as I feel 4 cups makes to much just for me. And I also some pink himalayan salt and bout 4 to 6 dates as my sweeter then blend up. My mylk lasts up to 5days. Always have to shake before use coz of the separation and it also works out cheaper to make at home I don't buy organic almonds though.
I added Pandan leaf during the boiling process. This helps to get rid of the raw soy beans' smell.
Eden Foods Unsweetened soy milk is the best. Just soy beans and water. It's perfect even in a cup of tea.
I made soy milk from soy flour 1c of flour to 6 c water, whisked the cold water into the flour so as not to have lumps, then let it simmer for 20 mins. Whisking off and on while it cooked. I’ll be using for my smoothie’s . Didn’t bother straining it, just give it a gentle shake before I use it.
This guy is only Pro! Thanks for the ongoing awesomeness!