Quinoa Milk

Submitted by Chef #1354715

"This recipe is more creating a milk from quinoa. Quinoa, a "grain" from South America ('tis actually a seed), is a great source of Iron and calcium, as well as being a complete protein. This makes it a good choice for individuals who (for whatever reason) do not consume dairy products. The recipe is based off of the one found here: http://www.kimmykokonut.com/2008/05/22/teaching-and-cooking-in-peru-with-food-pictures/ Please note: this milk has a consistency of thin porridge before straining. After straining, depending on the amount of water added, it should have a consistency of rice milk. This milk has a nutty flavor. It tastes a bit like unsweetened soy milk. You can of course, add sweeteners and flavorings to your quinoa milk (I recommend almond extract) so you can probably get it to a taste that is very similar to commercially purchased rice or almond milk. Good luck!"

 

• Ready In: 8hrs 30mins
• Ingredients: 3
• Yields: 4 cups
• Serves: 4

ingredients

• 1⁄2 cup white quinoa (for color of the final milk. Pink milk= nasty!)
• water, as needed (filtered if desired)
• 1 pinch salt

directions

1. 1. Place the uncooked quinoa in a fine-mesh seive and wash, wash, wash it. Why? Quinoa seeds have a bitter coating called saponin that you want to wash off.).
2. 2. Put the washed quinoa into a glass container with a lid. Cover the seeds with water, put the lid on it, pop it in the fridge overnight.
3. 3. The next morning, pour the soaked quinoa into a seive and wash it again.
4. 4. Put the quinoa into a pot with 2 cups fresh water (not the water it soaked in) and a pinch of salt. Bring it to a boil, covered.
5. 5. Turn the heat down and simmer the quinoa (covered) until all the water is absorbed, about 20 minutes.
6. 6. place the cooked quinoa in a blender with 2 more cups of water.
7. 7. Blend on high for 1 mkinute, then add water until the milk reaches your desired consistency. You would add any desired sweeteners and flavorings at this point.
8. 8. Strain the quinoa milk through a fine cheesecloth (a clean napkin will do) into a bowl. Note that, even with the straining, there will still be flecks of quinoa in the milk. These will settle out later, so don't worry.
9. 9. Pour the quinoa milk into a clean quart-size jar, and stick it in thew fridge to cool.
10. Note that the milk may seperate a little. This is okay. Just give it a little stir.
11. The milk will keep about a week, unless you freeze it (I guess you could freeze it? I've never tried.).
12. Happy quinoa-milk making!