I am going to use this in my coffee tomorrow morning. Excited for Chowder Enchiladas with vegan cheese. Final thought was barley based pancakes, scones, and waffles.
At first , I thought Scott said he was adding tarragon, not tara gum. I might try thickening it with some pectin and making non-dairy yogurt . Then use it as a base for frozen yogurt
Wow! I'm in. Wondering if it could be used in milk heavy dough recipes. Also, how high of a percentage can you go to get to a heavy cream consistency... then, what could you add to achieve whipped cream?
This is an interesting question because the spent grains already have most of their starches stripped, so it would definitely not be the same. You may get something tasty out of it, we haven't tried, but it may not be what we usually think of when we think of plant-based milk.
Hey! I work in chocolate and confectionary. Classic ganache is the foundation for so many bonbon fillings, I'd love to find a straighforward substitute for dairy cream without making any other radical changes to my recipes. I'd love to see you address that. Have you tested the maximum fat capacity for this barley milk recipe?
We have not pushed the fat content to the limit since it would likely get past the point where anyone would enjoy the mouthfeel. Ganache would be an interesting challenge for sure.
I just learned a way to keep almond milk from separating and have a milk like texture by taking half the milk & heating slowly the pectin in the almond activates (I do add a vanilla bean to this step, I cut in half to expose the inside of bean) but not happy about loosing the enzymes, I let cool then add the other half. It's works and is amazing. I wonder if by adding Tara gum and a little fat the emulsify could be used on any nut milk?
Wow! I am amazed! I just typed “barley milk” and your video came up… I thought it was probably doable… but your team brings out the best with ingredients that are new to me tara gum… wow! I am so looking forward to trying it, especially that I have local pot barley… a 25 kg of it! Great video and great recipe. I hope I can get your products in Canada. Thank you so much! It’s amazing how you can use these to get great recipes without saturated fats.
I don't use any oils but what I was wondering is would I get that mouthfeel by using the skim barley milk and add hazelnuts (or other tree nuts) to make either richer milk or creamer for my coffee. I look forward to your thoughts.
I was typing out "ice cream" as it was mentioned in the video. I'd love to see how this works out in something like a bechamel for things like gravy, lasagna, etc.
You can make our oatmilk yogurt recipe - but in with our barley milk recipe blog.modernistpantry.com/recipes/outstanding-oat-milk-yogurt/ blog.modernistpantry.com/wtf/the-secret-of-barley-milk/
Would barley milk work in a baked pumpkin pie? (for my dairy free friends at holiday time) Is it possible to make a barley cream cheese, since there is already a commercial oat milk cream cheese?
You can definitely make our plant-based panna cotta with barley milk. blog.modernistpantry.com/recipes/plant-based-panna-cotta/ Haven't tried with our vegan flan: blog.modernistpantry.com/recipes/finally-the-perfect-vegan-flan/ Horchata is interesting!
@@Modernist_Pantry Has anyone been to plant milk website? Wheat and Milk are separate allergens so the only wheat plant form that vegan milk is made of is spelt. The website may be outdated, but on the pages to spelt/barley, though the products has no GF claim, it's according to the pages that the sentences say (spelt/barley) milk is also lactose free and gluten free depending on which page. The website owner must think if unlike the statch milk part of gluten sourced grains the gluten part of endosperm can't dissolve in water, the vegan milks are gluten free. I don't know if those are either fermented or hydrolyzed, Competitive R4 elisa would be the best kit to test those, and if it tests too much total gluten to have from the same products with a gluten disorder, that lactose/gluten free sentence will be misbranded. Unlike the competitive grade, the sandwich grade can only qualify a total amount per broken fragment and per full peptide, so the sandwich test results with hydrolyzed foods are unreliable.
You did not say what you did to the barly before you put it in the blender. Lots of talking made you miss what we are supposed to do to prepare the barley. So I went looking for recipe and could not find it on ytour blog site....seriously folks, wtf?
The link to the recipe is in the video description with all of the other info, like it is for all of our videos and which we typically mention in the video as well. Our videos are just demos with Q&A, they are not step by step recipe instructions.
I am going to use this in my coffee tomorrow morning.
Excited for Chowder Enchiladas with vegan cheese.
Final thought was barley based pancakes, scones, and waffles.
Love the creativity!
Hey Tim, congrats on winning this week's giveaway! Please email in to service@modernistpantry.com to claim your prize. 😃
At first , I thought Scott said he was adding tarragon, not tara gum. I might try thickening it with some pectin and making non-dairy yogurt . Then use it as a base for frozen yogurt
Great ideas!
Wow! I'm in. Wondering if it could be used in milk heavy dough recipes. Also, how high of a percentage can you go to get to a heavy cream consistency... then, what could you add to achieve whipped cream?
Not sure if it's possible to turn these into whipped cream, it would require a lot of R&D.
How very interesting! Thank you for all the knowledge you've given us.
Glad you enjoyed it!
Barley milk is sooo cool! Sweetened barley condensed milk turned into chocolate fudge/truffle would be delish
Haven't made a condensed version yet!
Thanks for the video on Barley milk. Will have to try it out. Another common soup that would be good to make dairy free is Cream of Tomato soup.
Hope you enjoy!
Great video!!! Can you do the same process with Spent grains instead?
This is an interesting question because the spent grains already have most of their starches stripped, so it would definitely not be the same. You may get something tasty out of it, we haven't tried, but it may not be what we usually think of when we think of plant-based milk.
Hey! I work in chocolate and confectionary. Classic ganache is the foundation for so many bonbon fillings, I'd love to find a straighforward substitute for dairy cream without making any other radical changes to my recipes. I'd love to see you address that. Have you tested the maximum fat capacity for this barley milk recipe?
We have not pushed the fat content to the limit since it would likely get past the point where anyone would enjoy the mouthfeel. Ganache would be an interesting challenge for sure.
I just learned a way to keep almond milk from separating and have a milk like texture by taking half the milk & heating slowly the pectin in the almond activates (I do add a vanilla bean to this step, I cut in half to expose the inside of bean) but not happy about loosing the enzymes, I let cool then add the other half. It's works and is amazing. I wonder if by adding Tara gum and a little fat the emulsify could be used on any nut milk?
Yes tara gum can be used with any nut milk
Wow! I am amazed! I just typed “barley milk” and your video came up… I thought it was probably doable… but your team brings out the best with ingredients that are new to me tara gum… wow! I am so looking forward to trying it, especially that I have local pot barley… a 25 kg of it! Great video and great recipe. I hope I can get your products in Canada. Thank you so much! It’s amazing how you can use these to get great recipes without saturated fats.
Thanks for your feedback! We don't have Canadian distribution but we do ship internationally:
modernistpantry.com/pages/international-shipping.html
Thank you! I still find the shipping rates expensive… can we get it with USPS?
So excited to find this, new sub!! Nobody has mentioned the fact that this stuff clears you out!!! Caution when consuming 😂
Welcome aboard!
This is just the best.😀
Thanks for the feedback!
I don't use any oils but what I was wondering is would I get that mouthfeel by using the skim barley milk and add hazelnuts (or other tree nuts) to make either richer milk or creamer for my coffee. I look forward to your thoughts.
not sure how the nuts would make the barley milk creamier since even with a fine grind the solids would settle to the bottom.
I was typing out "ice cream" as it was mentioned in the video. I'd love to see how this works out in something like a bechamel for things like gravy, lasagna, etc.
Great suggestions!
I love love love this channel!!😊
Thank you so much!
Malted barley milkshake would be amazing, I think… yum.
Love that idea!
Great recipe. Can we use other type of gum? (guar gum or locust bean gum)
Yes, the ratios will be different so you'll have to test other recipes to get the mouthfeel you want.
It looks so good!! What about barley yogourt? That would be nice! Thank you!
Great suggestion!
You can make our oatmilk yogurt recipe - but in with our barley milk recipe
blog.modernistpantry.com/recipes/outstanding-oat-milk-yogurt/
blog.modernistpantry.com/wtf/the-secret-of-barley-milk/
Cheese would be super interesting
Interesting idea!
Barley Coffee creamer is my pick
stay tuned 😁
Thanks for this video and giveaway. How would barley milk do substituting for coconut milk in a curry?
Well, the flavor would be totally different but otherwise it should be fine.
Not being able have sugar and no dairy. I miss mac and cheese. I do use plant based cheese and honey or maple syrup. no soy. Any ideas ideas.
We have a great recipe but unfortunately it does have soy.
Do you put the barley in water overnight, then make the recipe? Thank you!
Here are the instructions for the barley milk:
blog.modernistpantry.com/recipes/dairy-free-cream-of-mushroom-soup/
Would barley milk work in a baked pumpkin pie? (for my dairy free friends at holiday time) Is it possible to make a barley cream cheese, since there is already a commercial oat milk cream cheese?
We haven't tried it in baking yet. And a cream cheese is definitely one of the more challenging textures to replicate.
is there a nutrition panel available?
We haven't made one
Can I use Tara Gum to make Oat Milk too or do I have to use Amylase?
tara gum can be used to thicken the milk if you'd like but it is not an enzyme and will not break down the oats.
Hello, please advise wha's the best emulsifierfor oat milk. Thx
Can I use barly flour? I mean fine grained barly powder.
You can try it but I wouldn't recommend it because even if the amylase does work you'll have a hard time straining out all the flour from the milk.
What about a Barley panna cotta or flan. Or on the beverage side of things what about a horchata?! yum!
You can definitely make our plant-based panna cotta with barley milk.
blog.modernistpantry.com/recipes/plant-based-panna-cotta/
Haven't tried with our vegan flan: blog.modernistpantry.com/recipes/finally-the-perfect-vegan-flan/
Horchata is interesting!
Does barley milk have gluten?
Yes it does
@@Modernist_Pantry Has anyone been to plant milk website? Wheat and Milk are separate allergens so the only wheat plant form that vegan milk is made of is spelt. The website may be outdated, but on the pages to spelt/barley, though the products has no GF claim, it's according to the pages that the sentences say (spelt/barley) milk is also lactose free and gluten free depending on which page. The website owner must think if unlike the statch milk part of gluten sourced grains the gluten part of endosperm can't dissolve in water, the vegan milks are gluten free. I don't know if those are either fermented or hydrolyzed, Competitive R4 elisa would be the best kit to test those, and if it tests too much total gluten to have from the same products with a gluten disorder, that lactose/gluten free sentence will be misbranded. Unlike the competitive grade, the sandwich grade can only qualify a total amount per broken fragment and per full peptide, so the sandwich test results with hydrolyzed foods are unreliable.
Can you make a plant-based ice cream using this barley milk? Would love that!
We're planning on an ice cream episode with lots of options!
Hi,
Are they processed barley, whole Barley or barley flakes
this is pearl barley
Could I make barley milk with pot barley?
I think butternut squash soup made with barley milk would be interesting.
Agreed!
Thanks for the video. You’re using cooked barley correct? And pearled rather than pot barley?
Pearled barley and the barley gets cooked
You did not say what you did to the barly before you put it in the blender. Lots of talking made you miss what we are supposed to do to prepare the barley. So I went looking for recipe and could not find it on ytour blog site....seriously folks, wtf?
The link to the recipe is in the video description with all of the other info, like it is for all of our videos and which we typically mention in the video as well. Our videos are just demos with Q&A, they are not step by step recipe instructions.
@@Modernist_Pantry There is no link to the recipe in the description
Cream base soups. Perhaps cream of asparagus.
You can totally make that! Same technique as the cream of mushroom soup 🍲
Barley is not gluten free and a large majority of those looking for milk alternatives dose not or can not have gluten
If you're looking for gluten free check out our Oatmilk episode and you can source gluten free oats for it.