Homemade Milk

If you want to make milk alternatives at home in a completely natural way and without additives, here you'll find simple recipes for almond milk, soy milk, oat milk, and buckwheat milk.

The ingredient list for homemade grain-based milk is as short as it is natural: all you need is water, soybeans, oats, buckwheat or almonds, plus dates — and just a bit of time. These milk alternatives are perfect for a healthy lifestyle or for people who consciously choose a plant-based diet.

ALMOND MILK

Preparation time: 10 min. / Soaking time: 8 hrs. / Total time: 8 hrs. 10 min.

PREPARATION:
Soak the almonds in plenty of water for at least 8 hours (ideally overnight). Drain and rinse the almonds, then put them in a blender with the water (1 liter), dates, and salt. Blend until smooth. Line a sieve with a clean cheesecloth and pour the blended mixture through the sieve and into a bowl. Squeeze out the cheesecloth thoroughly. Pour the almond milk into a bottle.
Exclusive Sirocco tip: The almond pulp remaining in the sieve can be used for muesli, cookies, or cereal bars.

Print version

SOY MILK

Preparation time: 25 min. / Soaking time: 8 hrs. / Total time: 8 hrs. 25 min.

PREPARATION:
Soak the soybeans in plenty of water for at least 8 hours (ideally overnight). Drain and rinse the soybeans, then put them in a blender with the water (1 liter), dates, and salt. Blend until smooth. Line a sieve with a clean cheesecloth and pour the blended mixture through the sieve and into a saucepan. Squeeze out the cheesecloth thoroughly. Bring the soy milk to a boil while stirring, then reduce the heat and simmer for about 15 min., stirring occasionally. Let the soy milk cool and pour into a bottle.
Exclusive Sirocco tip: The soybean pulp remaining in the sieve can be used for vegan nuggets or as a substitute for ground meat. The pulp must be heated.

Print version

OAT MILK

Preparation time: 10 min.

PREPARATION:
Add the oat flakes, water (very cold), dates, and salt to a blender. Blend briefly (about 30 sec.). If the oat flakes are blended for too long, the mixture will heat up and become slimy. Line a sieve with a clean cheesecloth and pour the blended mixture through the sieve and into a bowl. Squeeze out the cheesecloth thoroughly. Pour the oat milk into a bottle.
Note: If using coarse oat flakes, they must be soaked in plenty of water for about 2 hrs.
Exclusive Sirocco tip: The oat pulp remaining in the sieve can be used for muesli, cookies, or cereal bars.

Print version

BUCKWHEAT MILK

Preparation time: 25 min. / Soaking time: 2 hrs. / Total time: 2 hrs. 25 min.

PREPARATION:
Roast the buckwheat in a pan without any oil or butter for about 5 min. until it smells nutty. Let cool, then soak in plenty of water for at least 2 hrs. Drain and rinse the buckwheat, then put in a blender with the water (1 liter), dates, and salt. Blend until smooth. Line a sieve with a clean cheesecloth and pour the blended mixture through the sieve and into a bowl. Squeeze out the cheesecloth thoroughly. Pour the buckwheat milk into a bottle.
Note: Before use, vigorously shake the homemade milk alternatives. They can be stored in the refrigerator for up to 3 days.
Exclusive Sirocco tip: The buckwheat pulp remaining in the sieve can be used for vegetable patties, porridge, or bread.

Print version