|Chickpea milk- voilà!|
The taste is quite good, and remarkably similar to soy milk.
Chickpea Milk RecipeIngredients
2-3 cups of chickpeas (garbanzo beans)
Honey, sucanat, or sugar (to taste)
Salt (to taste)
Food Processor (I use the attachment on my blender stick)
Cheese cloth (I use a thin white cloth napkin)
Weight (I use a small bowl filled with water)
1. Soak the chickpeas in water overnight. Make sure to put in lots of water because the chickpeas expand and absorb a lot. (Don't put the chickpeas in a tall, narrow container or they will get stuck once they expand.) When they finish soaking, they should be soft enough to bite.
3. Fill a large pot halfway with water and bring to a boil on the stove. (Do not overfill as chickpea milk has a tendency to bubble over.)
4. When the water is boiling, add the chickpea paste to the water, mix, and let it cook on a medium heat for 20 minutes or so. You'll want to mix it periodically and stand on guard because the chickpea milk will probably boil over. The bad news is there's not much you can do to prevent it. You can stop it mid-boil over by lowering the flame and pouring a cup of cold water on the foamy mess, but it only works partially. The good news is that once the boiled over chickpea milk on the stove dries, it flakes off very easy and is quite a breeze to clean.
5. Strain the milk. Chickpea milk is a bit thicker than soy milk, so the straining process needs to be a drop different. Either strain through a mesh strainer into a large container, or line a collander with a cheese cloth. Usually when straining through a cheese cloth, you simply let it drip, but chickpea milk is too thick to simply drip through- it must be pressed through. Tie the cheese cloth and put a weight on it, like a bowl filled with water, or simply wait till the chickpea milk cools down enough to handle and squeeze out the milk by hand.
|Two straining cheesecloth/napkins, because one wasn't big enough..|
Alternatively, simply pour through a fine mesh strainer, and let gravity do it's magic. This way will result in a slightly thicker milk.
|You may need to use a spoon to make sure the strainer doesnt get blocked.|
6. Fix it up. Water down the chickpea milk and add salt and sweetener to taste. I usually put less than a tablespoon of each and water down the chickpea milk quite a bit.
|Chickpea milk- voilà!|
Have you ever heard of chickpea milk before? Have you ever made any non dairy milks at home? What type? What is your favorite non dairy milk?
Linking up with Vegetarian Foodie Friday, Food on Fridays, Fight Back Friday, and Foodie Friday.