Happy Friday gorgeous! How’s your week been? I’ve started spending more time in the kitchen lately and have totally fallen back in love with un-cooking. I thought I’d stop in today and share with you two recipes that come from only a few ingredients. Also, I’ve decided to only feature versatile food here on the blog that’s also kid friendly. I really want to encourage all the mumma bears out there to feed our kids the good stuff.
Milk
I love me some nut milk. I’ve played around with a few variations, (almond, macadamia, hazlenut), but yesterday I caught on to a real winner: macadamia and walnut. Oh em gee. It’s so silky, creamy and thick, and because macas and walnuts are particularly fatty, this milk is totally winter appropriate; comforting and decadent.
Soak 1/2 cup of each nut in water over night.
The next day, replace the soak water with fresh water. I use roughly a 2:1 ratio, water to nuts. You can add anything you like at this stage; a pinch of sea salt, some dates for sweetness, vanilla. Anything you like > Blitz well- I used a stick blender and it worked a treat > Pour the mixture into a strainer lined with cheese cloth and let the milk seep through.
I normally pop this in the fridge and walk away for an hour. When I come back to it I give the cheese cloth a big squeeze until I’m left with dry nut meal in the cloth and delicious fresh milk in the jar. It looks just like real milk! I get very, very excited about these things…
Cheese
Mix the juice of one lemon, a pinch of salt and a pinch of pepper with the nut meal left over from the milk > Press the mixture into a ramekin > Dehydrate. I don’t have a dehydrator, so I just left it in the oven over night on the lowest temperature.
The result: delicious, it’s kind of reminiscent of haloumi (thanks to the salt and lemon), but has more of ricotta consistency. I can totally see myself enjoying this with some crackers, sprinkled over a wild mushroom risotto or scattered though a vegetable lasagne. Yum!
And the best part? Nothing wasted! What’s your favourite non-dairy milk? Do you make your own?
This is awesome! It’s such a waste after I make my nut milk, can’t wait to make this cheese!
Thanks for sharing
Kate x
Anytime beautiful!
Yum! This looks delicious!! I usually use almonds (love the sweet milk) and use the meal for raw brownies. Have to try this combination, since I love macadamias and walnuts on their own too. Ooh, and such a genius idea about the cheese – yum!! :) xxx
this is awesome! I’ve been wanting to make my own nut milk for ages but have been a bit nervous because I don’t have fancy expensive appliances. But this looks simple and so good to make :D I have some almonds with my name on it…
At first it threw me off when you said the walnut-mac milk is a perfect winter drink…then I remembered you live in Australia now! My old-reliable nut-based milk is definitely cashew – I use it to make creams a lot, using it in baking or recipes that call for dairy cream. Tastes awesome – a little sweet but not too strong!
Yummo! I LOVE nut milks… I haven’t tried mac-walnut combo though, I can just imagine how rich and beautiful it would be. ON my list to try…. I love making little raw cookies from the leftover pulp, but I really dig this idea of a cheese :)
I tweeted it… and now I’m going to try it! Beautiful way to avoid any waste!
x Catherine @ The Spring