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Prepping With Milk Allergies

Preparing an alternative source for milk is actually quite easy to do (as long as you have a blender), and will provide essential vitamins, proteins, and enzymes to one’s daily diet.

Every disaster food supply list suggests dry milk powder to add to their short and long term disaster supplies. What will the preppers do once their dry milk powder has been consumed?  In a situation where there are no dairy products to be found, many will have to find alternative ways to get their daily dose of creamy milk.

Alternative milk sources is not a new concept, as millions of Americans have allergies to dairy products, and have had to become creative in their endeavors to find tasty substitutes. Preparing an alternative source for milk is actually quite easy to do (as long as you have a blender), and will provide essential vitamins, proteins, and enzymes to one’s daily diet.

Many of the recipes for alternatives to milk recommend using natural sweeteners such as agave nectar, maple syrup or honey to add to the flavor of the “milk.” Since most of these ingredient suggestions are on one’s disaster food supply list if should not pose a problem.

8 Dairy-Free Milk Alternatives You Can Make With Pantry Basics

Milk made from alternative sources has a tendency to last just as long as regular milk. Any nuts that are used for milk will maintain their freshness if they are refrigerated in an airtight container. They will last about 6 weeks if properly stored.

30 Second Nut Milk

Inspired by Raw Food, Real World (Reagan Books, 2005)

  • 2 heaping tbls. raw nut butter
  • 2 c. filtered water
  • Pinch of salt
  • 2 tbls. agave nectar, honey or 1 packet of stevia
  • 1/2 tsp. vanilla extract

In a blender, puree all ingredients until smooth.

Basic Almond Milk

  • 1 c. raw almonds, soaked at least 4 hours
  • 3. c. filtered water

In a high-speed blender, blend nuts and water for about 2 minutes until the nuts are completely blended. Strain the mix through multiple layers of cheesecloth in a colander two times.

Cashew Milk

  • 1/2 c. raw cashew pieces
  • 2 c. water
  • 1 tbls. maple syrup

Combine cashews with 1 cup of water and maple syrup in a blender. Blend on high until thick and creamy. Slowly add remaining water and blend on high for 2 minutes.  Strain, if desired.


Hemp Milk

  • 1/4 c. shelled hemp seeds
  • 1 c. warm water
  • Sweeter such as honey, vanilla or agave nectar

Combine all ingredients in a blender.  Strain, if desired.

Horchata

Inspired by a recipe by Gale Gand from the Food Network

  • 1 c. long-grain white rice
  • 2 c. almonds
  • 1-inch cinnamon bark
  • 8 c. water
  • 1/2 c. organic sugar (or sweetener)
  • 1/4 tsp. vanilla

Wash and drain the rice.  Use a spice grinder, or electric coffee grinder to rice until fine.  Combine rice with the almonds and cinnamon bark.  Add 3 1/2 cup water, cover, and let it sit overnight.  In a blender, blend rice mixture until smooth.  Add 2 1/2 cup of water and continue blending.  Add sweetener and vanilla extract.  Strain mixture with a metal strainer, and then again using a double layer of cheesecloth.  Add up to an additional 2 cups of water until you get the consistency you like.

Macadamia Nut Milk

Inspired by Raw Food, Real World (Reagan Books, 2005)

  • 1 c. macadamia nuts soaked 1 hour or more.
  • 3 c. filtered water
  • 3 tbls. agave nectar
  • 2 tsp. vanilla extract
  • pinch of sea salt (optional)

In a blender, blend the nuts and water on high speed for about 2 minutes.  Add the rest of the ingredients and blend to combine.  Strain if you want it super creamy or drink as is.

Oat Milk

  • 2 c. cooked oatmeal (not the instant type)
  • 4 c. water
  • 1 ripe banana
  • 1 tsp. vanilla
  • Pinch of salt (optional)
  • Sweeter to taste (if desired)

Place all ingredients in blender and process until smooth (about 2-3 minutes).  Chill, and shake before using.

Rice Milk

Inspired by a recipe from Mothering Magazine

  • 1/2 c. brown rice
  • 8 c. water
  • 1/2 tsp. sea salt
  • 3 tbls. maple syrup or honey
  • 1/2 tsp. ground cinnamon

Place rice, 8 cups of water, and salt in a pan.

Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. *This can also be done in a slow cooker overnight

In a blender, puree rice mixture with remaining ingredients.  You will have to do it in two batches.  Puree each batch at least 2 to 3 minutes to completely liquefy the rice.

Add more water if you prefer it to be a thinner consistency.

Source –  recipes were found at care2

This article was originally published at Ready Nutrition™ on April 9th, 2010

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