How to Make Dairy-Free Milk | The Ultimate Guide to Alternative Milk
1. First, soak a cup of soybeans, almonds or oats in plenty of water overnight. Soy, especially, will grow two or three times in volume, so make sure you do this in a big bowl.
2. Use a colander to drain the water, and rinse the soy, almonds or oats. This is especially important if you’re using oats, to prevent the milk from getting slimy and glutinous.
3. Then put your soy, almond or oats in a blender, together with three cups of water, and blend for about two minutes. Thorough blending will maximize how much milk you can squeeze out. (You can experiment with the amount of water: I’ve made oat milk with both 1.5 cups and 3 cups of water. The cup-and-a-half version is far richer and tastier and probably better if you’re adding it to coffee.)
4. Next, pour out the mixture into a cheesecloth — and squeeze out the milk. And I mean squeeze and squeeze, until you get the last drops out.
5. Then, if you’re using soy or almonds, gently heat the milk, but stop before it reaches a boil. I wouldn’t heat the oat milk because it can easily get slimy. You can add a little sugar or maple syrup to any of the milks, to taste. It should keep in the fridge, covered, for about five days.