Great idea! I have an ice cream maker at home so would love to see which one would be the best ;D Also, my fam loves pistachios...That would be some real pistachio ice cream ;D
Thats exactly what I was hoping he would do!! Oat milk ice cream is the absolute best, it tastes just like dairy ice cream, but it's the hardest to make yourself and solidify. Oatly & Planet Oat are my favorites! There's tons of recipes for all the nut based milks like almond, coconut, cashew, etc, but not oat!! Please perfect oat milk ice cream & give us a recipe we can do ourselves!
@@Broxios Before. Toasting in a dry pan, or even with a Tbsp of oil, precooks the rice, so you'll need less boiling or steaming time. Works for nuts as well, but oven roasting is better.
PLEASE MILK MORE STUFF! Also, I'd love you to show that to do with the stuff that doesn't get through the cheese cloth / nut milk bag. For instance you can bake with those oat-residues (or whatever one could call them :D )
It's the FIBER and its VERY VERY good and necessary for your body! I never strain mine. It's just too valuable and most people get far too little of it in their diets. I just shake my milk up before using it and leave the wonderful fiber in. Your body will thank you! @@SauceStache
Other farmers need to take note of this. Growing the nuts and doing this is much easier than having to raise cows and milking them. Also a lot healthier overall. Trust me. I've tried it.
You maybe could try all these milks in different common uses; does it mix up to make good pancakes/crepes, does it froth to make a cappuccino etc. I bet it would make a good chart of the different milks and the useful properties
For rice milk, I toast my brown rice and then make milk from it uncooked after soaking overnight! Super toasty. Loved this video! Will definitely try the sesame milk.
I'd love to see more milking and milk-adjacent videos! For example, I'd love to see a comparison of different milks used in different capacities (baking, coffee, curry, etc). Also, that corn milk is really just a few weeks and some yeast/equipment away from being moonshine, but that's a different channel entirely lol
You should try "pea" milk. It's tastes so good! 😁 Cook some yellow split peas, follow the rest of Sauce Stache's instructions and you have another amazing drink! Lots of protein too 🙌
I have wondered about that. I see pea protein in so many drinks that have no taste of peas, but worried I couldn't do that at home. Yellow peas, tho. That makes sense. I've never used them, other than in 15 Bean Soup. Thanks for the tip.
Yeah, you guys should try it and just experiment. Add some dates, cinnamon or vanilla and it's even better that the plain version. I mean, I've seen dessert recipes that call for yellow split peas because of its neutrally sweet flavour. So don't worry, it doesn't taste or smell like peas 😄 that would suck quite a bit 😅
@@mimmikibilly I've only ever used dried yellow split peas. I've never tried with fresh or frozen, but if you do, let me know how you get on. I'm curious!
If you make nut milks, don't throw away the residue after straining. It can be used instead of flour for thickening sauces, custard etc. Also, if making a nut milk, toast the nuts lightly before milking...delicious!
Next, "Sauce Stache creates milk blends for specific purposes!" After all, with ten milks in front of you, what else to do but try combos? Ones for just taste, others for just nutrition balancing, and others that do both. And then, how do various combos work in sauces, breads, desserts...? So much newness, revives my spirits. Speaking of spirits, I wonder how these would work in adult bevvies? A shake made of home made pistachio ice cream and a jot of Kalua or Creme de Cocoa. Red Velvet Cake made with real red wine (not food colouring) and using a blend of almond, oat, and English walnut milks. I wish I could live my life just churning out ideas and creating them perfectly, like you do.
Yes please! Keep them coming! I make Oat milk all the time, and I discovered that it's a brilliant natural thickener for sauces as it thickens when heated. Makes very yummy "cheese " sauce just by adding a little garlic and onion powder, and a good whack of nutritional yeast!
Wow. I never knew how easy it is to make. Making this transition from animal milk to plant based milk is life changing for me and I'm glad I've made it.
Corn milk! Wow! How creative! I just heard of chickpeas milk too! Yes, could you please do another episode of how to milk anything? It's just fascinating!!
I love that you read my mind and upload within a few days :D I have some ideas for a series! - alt alt milks...replacing the usual nut/grain/seed like black beans instead of soy beans - Curdling and fermenting different milks into yogurt and comparing the "tofus" - mixing milks & other ingredients (is there a vegan source of lactic acid or casein?) to hit the perfect ratios to make it match dairy milk in terms of taste, feel, nutrition, use in recipes, or etc. Could be a subseries. - kind of the counterpart to above, how different milks serve different uses of dairy milk, like how oat milk might be better for lattes but soy milk is closer in nutritional profile and makes a better yogurt - this one is a weird experiment I want to try, but fermenting some milks like soy milk kombucha...???
Just wanted to pass by to tell you that I really enjoy your content. You seem like such a friendly person, and it's a joy to watch you make food and, in this case, plant milks. Love the way you explain everything, thank you :)
I didn’t cook my rice before making the milk but I did soak it, and after straining it I left it alone in the fridge and got this what I’m guessing is rice flour or starch settled at the bottom. I heated it up on the stove thinking I was getting warm milk for coffee and instead it became what I think is mochi 🤯
👍Terrific video. Good ideas. 💝 Regarding corn milk, Mexicans have been drinking “atole” for a long time and it dates back to Mesoamerican empires. Originally, it was made as a blend of maize and water. Sometimes served warm and as a breakfast since ancient times.💞
Try quinoa and hemp seed next, I've seen bottled versions of hemp seed milk at whe foods and I keep a ton of quinoa on me at all times so using it for quinoa milk would be something I'd love to try out
Have tried quinoa milk before and it wasn't great, but maybe it was just tha brand. Not hemp milk though. Lupin is another one I think is being looked at for its great nutritional value but I haven't tried it yet, though its supposed to be awesome especially for icecreams and smoothies. Cool stuff coming through at the moment 😁
@Tristan Janniere I'm sure ahah This one I heard at VeggieWorld in Lisbon directly from the university researchers investigating lupin milk and dairy substitutes. I'm for sure excited about the products coming out soon 😎
My favorites are black sesame, pecan, pistachio. I sprout my seeds first. You really don’t even have to cook the corn first, there’s no reason to. Out of these mills, black sesame is by FAR the most nutritionally dense. Black sesame helps the body to build new epithelial cells. We need these cells to stay young, sharp, gorgeous and healthy 🖤 I have tried sooo many milks. The most exotic was probably sprouted milk thistle seed milk, it’s actually really good and super nice for your liver. Makes a nice cold summer sip. Now I want to make some.
cool! i was curious about pistachios and it looks great. my favorite is hazelnut! i have a forty year old blender that i use. i first soak, drain and freeze my nuts. this swells and shatters the cell walls making it easier to get a smooth creamy consistency with my old oster blender. i will put a cup of the frozen nuts in my blender and shock them with hot water, blending until smooth and gradually adding cold water until at a cream/milk consistency and i don't strain them (i don't feel the need, the pieces are fine and not grainy). poor blender, went through a flood (hurricane ivan hit pittsburgh in 2004) and all of the grinder, processor, grater/slicer, mixer, ice cream maker were tossed because they were under the flood waters and the blender is all i had left... it still works and finishes the job though.
my favourite recently has been hemp seed milk! i add 2-3 dates to 1/2 a cup of hemp seeds and 2 cups of water, so the same ratio you have. 3 dates makes it so nice and syrupy i love it. i also saw a video of someone adding salt and sometimes even some cinnamon :)
I NEVER strain my cashew milk, AND I do a 3:1 ratio.. so I guess I like it creamy (I also add dates to mine). Lol The Vitamix makes dreams come true. The black sesame milk has me in awe. 🤯 I have a bag of this and feel obligated to try it.
If you leave the corn milk unperturbed the white sediments it constitutes will settle at the bottom and what you have there is cooked corn starch. I loved this video!
Tip from Japan, they will boil soy beans, or anything else in the pulp and add a bit of sugar and a pinch of salt to reduce it on medium or medium low. Then cool before staining. It really makes it more creamy.
The method that I prefer is one from my granma. Using a, fine mesh filter (usually you should find them as 'Beer filter'). Put water in a container, put the filter inside, put the nuts, cereal or pea base you want to milk. Mix with a hand mixer (it's cheaper and requires less electricity) for 1 to 2min. Let it rest for 5-10min (up to taste). Put out the filter and squish the remaining liquid from the base and dump this into a bowl to make cookies or something. Refrigerate and that is it, I prefer this instead because I can use the hand mixer and no cloth filters are required, those are very messy to clean and the beer filter it is just easier. My nun used it usually for almond milk for traditional desserts, but I prefer Oats (easier and cheaper) What I like the otmilk is, as you said, it can densify into a "cream" and I use that not-cream to have vegan hot cocoa very dense only using oat "cream" and 100% cocoa with a bit of sweetener
I used to soak my nuts too to make milk but I didn't like the flavour as much and the straining was a pain. Then I tried roasting some cashews and almonds and making a super smooth nut butter and then adding the water slowly to get the consistency I wanted and it is the BEST non dairy milk I have ever tasted! I love that there's no wastage and the mouth feel is exactly right too! I add a pinch of salt and a teaspoon of brown sugar or agave because animal milk has salt and sugar and I've managed to fool a lot of non vegans into thinking it's dairy! 😁 Give it a go sometime!
Last summer, I started using corn cobs in my veggie stock. It's a game-changer! They add a lot of sweet, fresh flavor. I can see using corn to add more flavor to a nut milk.
@Tyghe Deerfield With the kernels still on, ya? Sorry if that’s a silly question. And do you boil the cobs first before adding them to the stock, or let it cook with the rest of the stuff in the stock and put it in raw?
I like the way that you present yourself on video, you come across in a clear and precise way without all of the waffling that many people do in their videos, thank you for showing me how to create plant milks, I'd love see more 👍
Three Trees makes an almond milk with black sesame seeds and dates. Tastes like chocolate milk. Nice substitute for those who trigger migraines with chocolate or carob.
I wonder how some of these “milks” would turn out when making cookies or other meals/foods/desserts... what about making a candy from some of the milks...
Many bake just like dairy milk. For bread, Kroger Simple Truth Organic plain soy works best. For candy, such as brittle, they all work perfectly. You'd never know someone hadn't used heavy cream.
Are u vegan? I absolutely love ur videos. I have been vegan almost a year and have lost almost 70 lbs. I learn so much from ur videos. And ur videos have also inspired my partner to go vegan too. I have tried some of ur recipes too. And absolutely love them. And so easy to do.
A vertical juicer makes the process so much quicker and simpler. I use 100g of soaked nuts to a litre of water takes seconds to pass through the juicer. I use the Omega 350.
Just for your information, peanut milk is to be honest the best plant milk I’ve ever tried and made, I made with boiled peanut, not roasted ones, might be a bit hard to get it in some countries tho, but if you can buy raw peanuts, soak them, boiled them, and blend them!! Roasted peanut milk would be awesome too, but it’ll be very different from boiled peanut milk
I'd also really like to see price comparisons in something like this with eachother, with dairy milk, and with the versions you can get in the supermarket.
I saw a woman make it and her secret was to add digestive enzyme to the mix / she just emptied out a capsule into the mix. She said it made it less slimy. If I see the video I will post it on your site.
you can get nut butters and mix them with water to make milk, using these protein sahke things 1 tbsp for 1 cup of water peanut milk os PERFECT with cofee
OMG I love pistachios! And I had black rice milk and it almost tasted like cocoa! 😍 And millet milk is also very good. It's like oatmilk but without the bitterness.
man, ur so skilled ! wld u plz try chickpea, white beans, lentil, flaxseed, etc of plants, seeds, legumes, grains, cereals, nuts milk. i'd be so thankful.
AWESOME VIDEO!!!!! you are the most creative vegan food RU-vidr out there. I've watched tons of videos and hands down you are the most creative and detailed. Thanks a million for all the videos.
Would love to see any good substitutes for buttermilk that's not made from soy milk 🙌 I've tried to thicken different milks with vinegar, with no luck. I know (think) it's the protein in soy milk that makes it curdle, but maybe there is something you could add to other milks to make it happend? 🤔 Anyways, love your videos! 👏
These all sound awesome! I wonder if you could milk chia seeds or sunflower seeds? I really like oat milk, hemp milk and coconut-almond milk. Horchata is also 👌🏻
Thank you bro, this will make the transition to my soon to be no plastic life style a lot more plausible as now I can just make my own milk, awesome 👌🏽👌🏽
My local grocery store is an Asian market and I just buy a bag of peanuts every week or so and make peanut milk with a pinch of salt and some brown sugar. Not my favorite, but at least plant milk is convenient, versatile, and cheap!
We love your channel! I need to try that pistachio milk soon. 😋 Please do a follow-up to give us tips on how to best use the leftover mash/pulp. Shout out to Monica! Queen of Real! 🙌🏼 💕
Does your recipe taste similar to store-bought oat milk? I'm looking for a similar tasting oat milk recipe. I've also been making nondairy milks for years and they always taste so different than store bought, then again store-bought anything rely on a variety of chemicals, gums and stabilizers so their products aren't remotely like the natural versions. Ah well, I still prefer the taste of store-bought oatmilk the best. Thanks in advance if you reply. Cheers!
@Private See I only recently have made the switch from regular milk to oat milk. The difference is so subtle that it really makes me wish I had done this a lot sooner. I would love to be able to make it at home too if it tasted like what I am getting in the store (and preferably saves money). My only worry is that homemade wouldn’t last as long. I don’t go through it fast enough for it to go bad quickly.
@@anti-ethniccleansing465 4 cups cooked oatmeal/8 cups of water/2-1/2 bananas or more for taste/1-1/4 t.vanilla /1t.salt/1/4 cups raisins(optional)Blend all ingredients until smooth Chill ...You can ....and I have used a nut bag before, But the recipe don"t call for it.From the weimar institute 1983
I never strain cashew milk. If I soak the nuts over night, they make the milk creamy without residue. I also add 2 dates. The slime of oats is a special substance which is very good for the stomach.
Absolutely love watching your videos I absolutely learn a lot of stuff from what you’re doing specially with the milk I’m in I’m practising with all different types at the moment but I haven’t got a blender like yours I’ve got an ultra bullet which is not as good as yours not even close 🇬🇧🇬🇧❤️🇬🇧❤️💚🌿💚🥰
Try melon seeds...As in Honeydew and Cantelope/Musk Melon. Back in the day, it was my FAVORITE milk. Already naturally sweet, so no added sweetener needed. Was great on granola, as a sorbet AND used in agar agar dessert. I made a super yummy rice pudding with it once too. I need to get myself a few nut bags again!
Hi Mark. Thanks for your interesting videos. I ha a question that I think deserve a special video, an this about how to avoid to separation the water and pulp on the milk or how to stabilize it. Thanks again. I'll waiting for it!
Love your channel man! Glad I caught this early. I was literally just watching you on my TV... LOL. I had an idea for you for chicken skin btw! Remember the rice paper bacon? Well wrap your jackfruit/whatever else you use for chicken meat in rice paper AFTER wetting it so you can and when you fry it, it turns out like skin! I know you used soy skin before and said it was close but just an idea! Thanks for your awesome videos man!
