Looking at the wall of milk alternative tetra bricks brings confusion, doubt, and a certain level of uneasiness. Do I get the brand that’s on sale this week? I wonder if this almond milk contains any actual almonds? And the essential question: Should I just make my own?
To find out once and for all which nondairy milks are worth purchasing — and which are better made yourself — I went to my local market and bought one of every type of milk they had: soy, cashew, almond, oat, hemp, rice, and coconut — all in the original, unsweetened flavor.
Food52 / Sophie MacKenzie
I also made my own versions of all these to pit store-bought against homemade in terms of taste, ease of making, cost, and how well they held up in a hot beverage.
Food52 / Sophie MacKenzie
Rice milkHow to make it: Cook and cool 1/2 cup raw brown rice. Purée cooked rice along with two cups water until smooth. Pass the mixture through a cheesecloth or nut milk bag. Season milk with a pinch of sea salt and liquid sweetener to taste.
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