Now I could have called this post “The journey to dairy-free freedom never did run smooth” but I doubt anyone would know what I was talking about!
Anyway I wouldn’t want to make false claims but I think I have probably tried every available alternative milk out there, originally easing in with soya then progressing to almond, onto hazelnut, macadamia, brazil nut, coconut, then hemp, rice and oat. I’m not saying that all of these were terrible and homemade is the only way to go (or maybe I am) but once you have tried homemade milks I defy you to not be completely hooked!
As the shop bought options go I would opt for Oatly Organic Oat Milk as it is literally just organic oats and water, gluten free and about as natural as you’re going to get. It also has a lovely subtle oats taste that just makes porridge taste even better, plus it works well in hot drinks which is always a bonus!
The process is so much simpler than you could imagine plus the big issue I have with the pre-made ones (even the organic brands) is they tend to add odd ingredients like sunflower or palm oil, carrageenan and our old foe sugar to lengthen the shelf life and prevent the milk from separating. I personally would prefer to avoid these plus if you buy your nuts/seeds/grains in bulk making your own milks will also save you money.
So what do you need?
A glass bowl or jug for soaking
A high speed blender such as a Nutri Bullet or Vitamix
A jam strainer bag (I bought mine on Amazon for £2.50)
A glass bottle or jar to keep the milk in (Lakeland do nice bottles)