MILK OF CEREAL

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Today on the market there are numerous variants of milk plant suitable for all tastes, the most popular are the oats, rice, millet, barley, but are almost always added by others elements that make them unsuitable for cooking, we can prepare it even at home with ease and saving, this is the recipe I prefer:

CEREAL MILK

Ingredient

  • 100 g of whole grain
  • 1 liter of water

How to prepare cereal milk

Wash very well the cereal grains in water.

Soak for 24 hours to completely cover with water.

After the soaking time drain the cereal well, pour it into your blender or mixer with a small part of the liter of clean water in order to obtain a homogeneous mixture.

Add the rest of the water and blend again.

Line a colander with a kitchen towel which acts as a filter, place the colander in a larger container where it will run off the milk, wring the cloth. The milk is ready.

The pulp of cereals remaining in the cloth is called okara, and can be used to prepare pancakes, meatballs, bread, cakes and biscuits. It is preserved in the refrigerator for 3 days, in the freezer for 3 months and can also be dried.

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