Mylk is getting more and more space on grocery store shelves, but is something that can easily be made at home
As a chef with relatively traditional training, alternative milk, or “mylk” as it is sometimes called, is not the go-to in my kitchen. Call me old school, but the milk I use is more likely to come from a cow than a handful of almonds.
Lately, though, due to emerging milk-alternatives, I have been exploring some of the options. The choices here in France are fairly limited. Almost all the ones I have come across have been heavily pasteurized and Tetra-packed, and they all seem to include some kind of stabilizer or preservative. My cook’s intuition immediately noted this as a red flag.My questions about these non-dairy alternatives multiplied.
Elbe’s passion for what she refers to as “real food” is impressive. She is a staunch supporter of making things from scratch and is hugely concerned with food security and nutrition. Her mission is to close the gap in our food system, bringing people closer to where their food actually comes from. I find this important and inspiring.
After giving it a go, I have to agree. There really is no comparison. Elbe’s recipe for hazelnut milk is so easy to make you will wonder why you were ever buying the store-bought stuff. It is lightly sweetened with the addition of dates, which are an excellent substitute for refined sugar. Like the nuts, they are also naturally high in fibre and have a low-glycemic index. If you prefer an unsweetened version, feel free to leave them out.
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