Milk Alternatives
(See book choices below)


Starter kit :-)

Rice Milk

     4 cups hot/warm water
     1 cup cooked rice (I've used white or brown)
     1 tsp vanilla

Place all ingredients in a blender until smooth. Let the milk set for
about 30 minutes, then without shaking pour the milk into another
container ( i use an old honey jar) leaving most of the sediment in the
first container. This makes about 4 - 4 1/2 cups.

Notes: When I have used cold water and the rice was taken out of the
refrigerator, it just doesn't come out that well. I don't know why but
its best to use warm water and warm rice (you can nuke it if its
leftovers but freshly made is best) I have even let it set longer than
30 minutes (overnight) without it making a difference.

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rice milk

2 C rice
4 C water

rinse rice to clean - pour 4 C boiling water over rice & let soak for 1-
2 hours - blend 1 C soaked rice with 2 1/2 C water (can be cold water) -
blend rice to a slurry (not a smooth liquid) - pour into a pot & repeat
with rest of rice - bring to a boil & then reduce heat & simmer for 20
minutes - line colander with nylon tricot or a few layers of cheesecloth
- put bowl under colander - pour rice mix in colander - another 1 C of
water (or less or more) can be poured over the rice to get out more milk
- press with the back of a spoon - twist nylon & squeeze out as much
milk as possible this milk is very plain and can be flavored with oil,
vanilla, salt, etc.

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Oatmeal Milk

     1 banana
     1 cup of cooked oatmeal
     2 cups of water

Blend ingredients. You can add a tsp. of vanilla if desired. Blend until
smooth. Put in a pitcher, and refrigerate. It will keep approx. the same
time as milk.

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Nanny's Simple Soymilk

2 cups of organic soybeans and water

Makes: a gallon, give or take.

Preparation time: 1/2 hr.-1 hr..

Rinse and soak the beans overnight (or at least 10 hours) in the fridge.
when yer ready, drain and rinse the beans...

Here's where you can do one of two things:

either grind the beans into a paste using a grain mill and add to a pot
of 12 c. boiling water...OR... process the beans in a blender or food
processor with boiling water (3/4 c. beans to 1 3/4 c. boiling water at
a time) and pour into a big heavy pot. (Note: It is important to not
over estimate your blenders abilities. Be careful to not burn out your
blender while grinding beans. A food processor offers better results
(with sharp blade)).

bring yer soy-milky-sludgy goodie to a boil while stirring over medium
to high heat. TURN DOWN IMMEDIATELY AFTER IT STARTS TO BOIL OR YOU'LL
HAVE A MESS. now you can just let it simmer (no stirring necessary) for
20-30 minutes.

Meanwhile...line a colander with a thin cloth and set it up over a big
bowl or another pot. when the soymilk is cooked, ladle it into the
colander, straining the pulp (called okara) in the cloth and allowing
the milk to collect in the bowl. make sure to squeeze all the milk you
can from the okara before transferring it into a jug or two to cool. the
last step is to taste yer creation...need more water? how's about a
little sweetner, vanilla, carob or some sea salt?

The okara can be steamed for an hour and added to breads in place of
some of the flour and liquid, and to burger-type recipes in place of the
tofu...

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Eggnog

     2 10-oz packages of silken regular or low-fat tofu
     16 oz vanilla soymilk or rice milk
     1Tbs. plus vanilla extract
     1/4 cup sugar
     2 Tbs. brown sugar
     1/4 tsp. ground tumeric
     1/2 to 1 cup rum or brandy
     nutmeg (optional)

In a blender or food processor, combine all ingredients except nutmeg;
blend thoroughly stopping occasionally to scrape down sides. Serve well
chilled and dusted with nutmeg. Serves about 8.

http://www.lnfbooks.com/descpix/mil001ee.htm

MILK RECIPES FROM NUTS & SEEDS
By: EDWARDS, EDITH V

518/358-3494 VOICE -or- 518/358-3028 FAX

Table of Contents

Introduction
Almond Milk
Brazil Nut Milk
Cashew Nut Milk
Coconut Milk
Hazel Nut/Filbert Milk
Macadamia Milk
Millet Milk
Peanut Milk
Pecan Milk
Pine Nut Milk
Pumpkin Seed/Pepita Milk
Quinoa Milk
Rice Milk
Sesame Seed Milk
Soybean Milk
Sunflower Seed Milk
Walnut Milk
Fruit & Nut Pulp Spreads
Nut & Seed Pulp Loaf and Patties
Edith's Gravy
Metric Conversion
Index




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Allergy Cooking With Ease
The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook

by Nicolette M. Dumke, William Crook $14.95 316 pages (July 1992)

      Allergy Cooking With Ease contains over 250 original, family-tested, delicious recipes using a wide variety of flours and includes both vegetarian recipes and those made with a variety of unusual sources of protein. Recipes can be found for those special foods that most food allergy patients think they will never eat again, such as pizza, ice cream, and hamburger buns. Also timesaving tricks, Allergen Avoidance Index, and Index to the Recipes by Major Grains or Grain Alternatives are included. Allergy Cooking With Ease is an essential addition to any food allergy sensitive's culinary bookshelf.



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Dairy-Free Cookbook
Intolerance or Milk Allergy

by Jane Zukin $12.76 336 pages 2nd edition (May 1998)

      The Dairy-Free Cookbook contains over 150 dairy-free recipes for the millions who need or want to avoid milk products. In addition, it offers special chapters on eating out and feeding milk-intolerant babies and children. It is of great interest to those who keep kosher, are vegetarians, or must change to a low-cholesterol diet.

In addition to 250 delicious and easy-to-prepare recipes that are completely milk free, this book includes special chapters on eating out, feeding milk-intolerant babies and children, and information on tests to determine if one is lactose intolerant. Also featured is a listing of lactose-free manufacturers for those wanting to pursue a dairy-free diet.




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The Milk Free Kitchen
Living Well Without Dairy Products

by Beth Kidder $14.36 Reprint (September 1991)

      Beth Kidder's dairy free cookbook was very well written and researched. After almost two years of suffering, my own diagnosis of lactose intolerance was hard to adjust to. I was a lover of cheese. I ordered this cookbook from a local bookstore and have never looked back. Not only does Miss Kidder include everyday favorites in her book, but also lists food products that contain lactose that could make individuals like myself sick. She also gave the names of ingredients that contain traces of lactose, so that people can decide whether or not to eat them. I hope that Miss Kidder has many more editions, I will be waiting to buy them eagerly.



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The Lactose-Free Family Cookbook

by Jan Main $14.36 218 pages (September 1996)

      Here's a cookbook that's full of dairy-free reciples for all those millions of Americans who are lactose intolerant. The author has reinvented 150 popular recipes that rely on butter, milk and cheese--and the alternatives are every bit as delicious as the originals while still providing calcium that can be lost without dairy products.



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366 Simply Delicious Dairy-Free Recipes

by Robin Robertson $13.56 384 pages (March 1997)

      With millions of Americans diagnosed as lactose intolerant, nutritious new dairy alternatives--such as soy milk, soft tofu, rice milk, and egg substitutes--are flying off store shelves nationwide. In her second volume of creative vegetarian cooking, Robertson has developed 366 dairy-free, meatless, cholesterol-free recipes which the whole family can enjoy.