It’s so hard to find the perfect plant-based milk alternative. But what’s even harder is trying to make them at home. Like, seriously – have you ever tried making your own almond milk? It’s not only a hassle but also so expensive. What’s up with almond prices these days? Sure, you can always choose the safe choice and buy some oat milk in your nearest supermarket. But if you’re sensitive to gluten like I am, you’ll probably experience symptoms such as bloating and gas after having a cereal bowl with oat milk. So, what can you do? Potato milk is a new plant-based cow milk alternative trending on social media. And the great news is – it’s super easy to make at home. So keep on reading if you want to find out how to make your own potato milk.
The whole concept of potato milk seems weird at first. But let’s be realistic, potatoes are incredibly versatile vegetables. From french fries, and potato salad, to vodka. There isn’t much that a potato can’t do. So why wouldn’t we also make potato milk? A commercial version of potato milk was created by a Swedish brand called DUG. The reviews are pretty promising, and the product has already gained a fair amount of success in Europe. However, it’s still not available in US supermarkets.
But just because you can’t buy potato milk at the supermarket doesn’t mean that you don’t have the chance to try it out. The one thing that separates potato milk from other cow milk alternatives is the fact that it’s genuinely easy to create at home. It’s also super quick. However, I have to give some warnings before I give you the recipe. First of all, the texture and taste of potato milk are something you have to get used to. And second of all, your potato milk probably won’t end up perfect on the first try. It will take some time to master the recipe, but if you end up loving it, it will be so well worth it.
How to make your own potato milk
The first thing you’ll need is, obviously, potatoes. Peel them and cook until they are tender. Take either one large white potato or two smaller ones. White potatoes have the most neutral taste, so they are your best bet when making potato milk. I boiled mine for about 15 minutes.
After the potatoes are cooked and drained, place them in a blender. To improve the taste and texture of this milk, I would suggest adding a few soaked almonds. However, that’s optional. Add three cups of cold water, and blend it all together. Almonds aren’t the only thing that you can add to your potato milk. If you plan to add your potato milk to your coffee, use it for baking, or your cereal bowl, you can also add other ingredients such as sweetener, maple syrup, vanilla extract, or cinnamon. Get creative and try out different variations to find out which one you like the best.
After everything is blended, you’ll also need a cheesecloth or a nut milk bag for straining. If you don’t have either one of them, you can also strain the milk with a very fine mesh. If the consistency is too thick for your liking, add some more water. Give the milk a final taste and adjust sweetness if needed. The sweeter it is the less you’ll taste the actual potatoes. Store the milk in an airtight container in the fridge, and it should be good for at least three days. Give it a good shake before using it.
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