Homemade Hemp Milk
Alex and I used to go through almost 4 containers of store bought hemp milk a month. He used it on his cereal and oatmeal, and I used it in almost every recipe for baking.
Eventually, we started paying closer attention to the labels of the kind we were buying, and that freaked us out. What the heck was tricalcium phosphate? And carrageenan...does that need to be in there too?
We made the very easy decicion to start making all of our own hemp milks. We like the idea of being able to make a quality, good for you, sugar free milk replacement. Plus, either because you have a deep sense of accomplishment from making it, or from the lack of yucky additives, it makes everything taste like SUCCESS! And unsweetened vanilla hempmilk...
1 cup hemp seeds (shell on)
3 cups filtered water
1 teaspoon vanilla
Throw all of your ingredients into your high speed blender or food processor. I hear a lot of people braggin' about their Vitamix blenders, but we use this one and it does the trick for us every time.
Blend on high for about 1 minute, or until the liquid is a milky white color.
Next, like shown in the picture below, cover the container or jar you will be storing your hemp milk in with cheesecloth for straining. (We put the cheesecloth over the jar opening and secured it with a hair elastic before straining.) We get our cheesecloth from CheeseclothFabric.com 'cause they offer great discounts when you buy in bulk.
Slowly pour the contents of the blender over the cheesecloth, allowing the milk to filter through and the leftover seeds and yuck to collect in the cheesecloth.
Once the blender liquid is gone, remove the cheesecloth, lid the container, and place in the fridge. Simple as that!
The milk will last 4-5 days in the refrigerator.
Yields about 4 cups of milk.
P.S. The hemp seed leftovers from the blender make a GREAT addition to your compost!