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Monday, March 2, 2009

EASY HOMEMADE HEMP MILK AND MORE

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Shelled hemp seeds

In my last post I said I'd give you my homemade hemp milk recipe, so here it is....

The first recipe is for a very rich, creamy milk that could also be used like cream. It's fairly high in calories. The second recipe is a variation of that recipe, with half the calories and fat, but a nice light beverage. I hope you'll give it a try (maybe in one of the extra recipes that follow)-- it's easy and delicious.

Printable Recipe

BRYANNA'S RICH HOMEMADE HEMP MILK OR CREME
Yield: 3 cups
This recipe produces a creamy, pleasant-tasting, rich white milk (or a light creme) with very little effort. When you strain it, there is very little residue-- just the green covering on the seeds that was left behind. I add some sweetener and salt so that it tastes more like dairy milk, which naturally contains sugar (milk sugars) and sodium.

This is a raw milk, so it must be used within a few days, and it needs to be shaken before use. You can double the recipe if you can use it up in that time. For a longer-lasting milk, you can make it in a soymilk maker that can be used with grains and seeds, such as the SoyQuick Premier Milk Maker 930P. Here's a recipe using the SoyQuick.

3 cups cold boiled or purified water
1/2 cup shelled hemp seeds (sometimes called "hemp nuts")
1 tablespoon light agave nectar
1/4 teaspoon salt

Equipment: (scald everything with boiling water to sanitize before using)
1 blender
1 sieve or strainer
1/ 1 qt. pot or bowl that the strainer will fit into
1 square of very fine (90 weight) cheesecloth to line the strainer, with some overhang
OR you can use a "nut milk bag"
1 whisk
1/ 3-4 cup mason jar with a tight lid

Place the strainer or sieve inside of a pot or bowl, so that it rests on the edge and there is enough room underneath it to hold 3 cups liquid with some room to spare.

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Place the water and shelled hemp seeds in the blender and blender on high speed for about 2 minutes.

Pour the blended mixture into your strainer set-up. Let it drip for a few minutes, then bring the cloth up and twist it, squeezing and twisting and "milking" the cloth gently until all of the liquid is released.

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You should be left with a thin coating of greenish pulp on the inside of the cloth, which you can rinse off.

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To the rich hemp milk in the bowl or pot, add the agave nectar and salt and whisk until dissolved.

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Pour the rich hemp milk into the jar, cover and refrigerate. The milk will separate in the refrigerator-- just shake the jar well before using.

Nutrition Facts
Nutrition (per cup)
: 221.3 calories; 53% calories from fat; 13.1g total fat; 0.0mg cholesterol; 174.7mg sodium; 0.0mg potassium; 11.8g carbohydrates; 1.3g fiber; 3.8g sugar; 10.5g net carbs; 14.7g protein; 5.2 points.

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Lighter Hemp Milk on the Left, and Rich Hemp milk on the Right

Printable Recipe

BRYANNA'S HOMEMADE LIGHTER HEMP MILK
Yield: 6 cups
This is a pleasant-tasting, light, white milk for drinking and cooking.

For a longer-lasting milk, make the recipe in a soymilk maker that can be used with grains and seeds, such as the SoyQuick Premier Milk Maker 930P. Here's a recipe using the SoyQuick.

3 cups cold boiled or purified water
1/2 cup shelled hemp seeds (sometimes called "hemp nuts")
3 more cups cold boiled or purified water
2 tablespoons agave nectar
1/2 teaspoon salt

Equipment: (scald everything with boiling water to sanitize before using)

blender
sieve or strainer
1/ 1 qt. pot or bowl that the strainer will fit into
1 square of very fine (90 weight) cheesecloth to line the strainer, with some overhang
OR you can use a "nut milk bag"
whisk

2/ 3-4 cup mason jars with a tight lid, or a 6-cup glass jug with a lid

Place the strainer or sieve inside of a pot or bowl, so that it rests on the edge and there is enough room underneath it to hold 6 cups liquid with some room to spare.

Place the first 3 cups water and shelled hemp seeds in the blender and blend on high speed for about 2 minutes.

Pour the blended mixture into your strainer set-up. Let it drip for a few minutes, then bring the cloth up and twist it, squeezing and twisting and "milking" the cloth gently until all of the liquid is released. You should be left with a thin coating of greenish pulp on the inside of the cloth, which you can rinse off.

To the hemp milk in the bowl or pot, add the second 3 cups of water, the agave nectar and salt,and whisk well. Pour the hemp milk into the jar, cover and refrigerate. The milk will separate in the refrigerator-- just shake the jar well before using.

Nutrition Facts
Nutrition (per cup):
114.7 calories; 51% calories from fat; 6.5g total fat; 0.0mg cholesterol; 168.1mg sodium; 0.0mg potassium; 7.2g carbohydrates; 0.7g fiber; 3.2g sugar; 6.5g net carbs; 7.3g protein; 2.7 points.

IF YOU NEED ANY HELP IN USING UP YOUR HEMP MILK, HERE ARE SOME IDEAS:

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Printable Recipe

BRYANNA'S HEMP MILK LATTE OR MOCHA LATTE
Servings: 1


1/2 cup freshly-brewed, hot espresso (can be decaffeinated)
(see this blog post)
1/2 cup Original or Vanilla commercial hemp milk, or homemade hemp milk (rich or light) , heated gently until almost boiling
sweetener to taste, if desired
Mocha variation:
Use chocolate hemp milk

Mix your sweetener in a coffee cup with the hot espresso. Pour in the hot hemp milk, stir and enjoy!

Nutrition Facts
Nutrition (per serving):
59.5 calories; 58% calories from fat; 3.9g total fat; 0.0mg cholesterol; 79.3mg sodium; 260.8mg potassium; 3.5g carbohydrates; 0.5g fiber; 3.0g sugar; 3.0g net carbs; 2.8g protein; 1.4 points.

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Printable Recipe

BRYANNA'S FRUIT SALAD HEMP SHAKE
Servings: 2

1 1/2 cups Original or Vanilla commercial hemp milk or homemade hemp milk
1 cup frozen sliced mixed fruits and berries (some stores have bags of frozen 5-fruit mixes)
1 medium frozen banana, cut into chunks
2 teaspoons organic sugar or agave nectar (optional)
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

Blend everything in a blender until smooth. Serve immediately.

Nutrition Facts
Nutrition (per serving):
222.1 calories; 24% calories from fat; 5.7g total fat; 0.0mg cholesterol; 90.9mg sodium; 385.3mg potassium; 38.0g carbohydrates; 3.6g fiber; 29.5g sugar; 34.4g net carbs; 5.2g protein; 4.2 points.

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Printable Recipe



BRYANNA'S HEMP MILK MAYONNAISE (EGG-FREE)
Yield: 2 cups
This vegan mayonnaise is smooth, rich-tasting, and creamy, and a little tangy, but not too much. It is nice and white in color, too-- no green tinge from the hemp oil, surprisingly!

Cooked Mixture:
1/2 cup plus 2 tablespoon cold water
1/2 teaspoon agar powder
3 1/2 tablespoons cornstarch (or wheat starch--do not substitute other starches! You can buy organic cornstarch or wheat starch in health food stores and online.)
Remaining Ingredients (place in a blender, food processor, or, if you are using a hand/immersion blender, a 1 qt. deep bowl, milkshake cup, beaker or measuring cup or pitcher):
1 cup homemade hemp milk (rich or light variety) or commercial Original hemp milk
2 tablespoons vinegar (a light variety-- I use cider vinegar), or lemon juice
1/4 cup hemp seed oil (or use 2 tablespoons olive oil and 2 tablespoons hemp seed oil)
1 1/2 teaspoons salt
3/4 teaspoon dry mustard powder

To make the Cooked Mixture:
In a small saucepan (if you are going to cook it on the stovetop) or in 2 cup microwave-safe bowl (if you are using the Microwave Method, below), mix together the water, and agar powder. Let the mixture soak for a few minutes.

While the agar soaks, place the the hemp milk, vinegar, hemp oil, salt, and dry mustard in a blender or food processor.


hemp
Dark green hemp seed oil

Whisk the cornstarch into the soaked agar mixture. Whisk the mixture together well.

The Stovetop Method: Stir it constantly over high heat with a whisk at first, and then a wooden spoon, until it is very thick and translucent.

The Microwave Option:
Add the cornstarch to the water and agar powder in the microwavable bowl, whisk together well, and microwave on full power for 30 seconds. Whisk. Repeat 2 times, or until very thick and transclucent. (The microwave works well with cornstarch mixtures.)

If you don't cook this thoroughly (and "translucent" is the key word), the mayo won't thicken properly.

NOTE: Make sure to scrape the bottom of the pot or bowl with the whisk, so that no cornstarch gets left at the bottom.

Finishing the Mayonnaise:

Add the Cooked Mixture to the Remaining Ingredients in the blender, food processor or container you are using with your hand/immersion blender. Blend until the mixture is very smooth and you can't see any oil globules, which will take at least 2 minutes.(NOTE: This mayo doesn't get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don't blend it and blend it, thinking it will thicken as it blends- it won't!! It will thicken after a few hours in the refrigerator.)

Scrape the mixture into a clean pint jar, cover and refrigerate until it is set.

Keeps about 2 weeks.

Nutrition Facts
Nutrition (per tablespoon):
26.6 calories; 73% calories from fat; 2.2g total fat; 0.0mg cholesterol; 94.1mg sodium; 2.3mg potassium; 1.3g carbohydrates; 0.1g fiber; 0.1g sugar; 1.2g net carbs; 0.5g protein; 0.7 points.


Cooking Tips
VARIATION:
Do you prefer Miracle Whip to mayonnaise? Try this:
Use 1 teaspoon mustard powder, and add 1 tablespoon lemon juice and 1 tablespoon organic sugar or agave nectar to the recipe (sugar levels in this type of recipe vary, so start with this and then let your taste dictate).

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Enjoy!

21 comments:

Kelly said...

I just stumbled upon your blog through an old post about slow cooker caramelized onions which is genius! I could definitely relate to your commentary in the post and cannot wait to try this version out. Thanks for the great recipe. I look forward to following your blog in the future.

veggievixen said...

mmm...i've always wanted to try making my own non-dairy milk. great recipe ideas :)

julie hasson said...

Your hemp milk looks great Bryanna! I'll have to give it a try this week.

Have you tried using ICJ in the mayo? I'm wondering if it might work.

Bryanna Clark Grogan said...

Hi, Julie! I did try the ICJ (instant clear-jel) in my mayo and thought it would work ot, but it breaks down rather quickly for some reason!

woobeans said...

yum!! would this work as an oat milk recipe, too?

Bryanna Clark Grogan said...

woobeans-- I don't think it would work the same. Oats are a grain, hemp is an oily seed.

Bryanna Clark Grogan said...

woobeans, here's arecipe for oat milk:
http://bounteous-bites.blogspot.com/2007/06/to-your-health-cup-of-oat-milk-day-will.html

speedwell said...

Bryanna, the hemp milk looks promising in a low-carb diet. I'm a diabetic, and the low-carb diet normalized my blood sugar with minimal medications and NO insulin.

Agave nectar is still a glycemic trigger for me. What's the carb calculation on the "light" hemp milk without the agave nectar?

Do you know of any other top-quality nondairy milks that are as low or lower than the hemp milk? Thanks!

Bryanna Clark Grogan said...

Speedwell: Unsweetened, Natural Organic Silk soy milk might be a good choice for a storebought nondairy milk for you.

You can view the Nutrition Facts here:http://www.silksoymilk.com/Products/
NutritionalInformation/Unsweetened.htm

Bryanna Clark Grogan said...

Without any sweetener, the count for 1 cup Lighter Hemp Milk is:
Nutrition : 106.7 calories; 55% calories from fat; 6.5g total fat; 0.0mg cholesterol; 168.1mg sodium; 0.0mg potassium; 4.7g carbohydrates; 0.7g fiber; 0.7g sugar; 4.0g net carbs; 7.3g protein; 2.5 points.

Spice Island Vegan said...

Wow, it's easy to make hemp milk, easier than making soy milk (without cooking). Thanks for the recipes! I would think that the hemp mayonnaise would turn darker since the hemp oil is dark.

Great job Bryanna!

Debbie

Bryanna Clark Grogan said...

Thanks, Debbie! It's quite tasty, isn't it?

woobeans said...

cool, thanks for both of the recipes!

melissa joanne said...

I made the angel torte from your newsletter and it turned out so well! I topped it with a (better than) cream cheese frosting and strawberries instead - it was such a hit! The texture was really perfect. So light and delicious!

Photo here: http://c1.ac-images.myspacecdn.com/images02/43/l_d103bb09b7734adbb09c9b4246f6bdd0.jpg : )

Bryanna Clark Grogan said...

Thanks for posting, Melissa Joanne-- it looks great!

kotzebue said...

This stuff is great! I've been making the lighter hemp milk for a month now... even though I make it every weekend, somehow this last time I forgot that it was HALF a teaspoon of salt. Very important. Don't go by faulty memory and use a whole teaspoon. Ugh. Oh well, now I just have to make another batch and blend them.

Angelina said...

I used your mayo recipe but instead of hempmilk and oil I used soy milk and canola/soybean combo oil. It came out to be a nice consistency and flavor. After about 5 days it broke down a little and became looser and more soupy than I'd like. I wonder if I should play with the agar/cornstarch mixture. I also used agar flakes rather than powder so I wonder did that make a difference? I would love to try again with hemp!

Bryanna Clark Grogan said...

Angelina-- this is a variation of my recipe in which I use soy milk and olive oil. And, yes, it does break down a bit after about a week. There seems to be no solution to this, expect to make a smaller recipe more often. I use it in a salad dressing if it gets too runny. I don't think altering the amount of cornstarch and agar will help with that problem-- believe me, I have tried more, less, and in between! You don't want it too firm to start with, after all. Someday I'll find out from a food scientist what is going on! It may be the vinegar-- I just don't know at this point. But, I still like it alot, so I'm making half the recipe at a time now.

Chrissyssrw said...

Hi Bryanna,
Stumbled on your site too! How NICE! Looks like you're a great chef and giving the world healthy options for their food. Wonderful and good for you. Have you used the Blendtec blender with this? I'm wondering if I could just skip the sifting with that blender in place. Besides, I'm thinking that those bits of Hemp are probably good for us. What do you think? I make raw chocolates, see www.puredelights.com and am also a vegan chef! You're doing a great work here!

jocelyn said...

i made a discovery!

in my latest batch of the lighter hemp milk i added 2 teaspoons of ground flax seeds to the blender and it's helped a great deal with emulsifying the milk so that i don't have to stir it! (i keep it in a covered jug, i don't have a large enough sealed container that i can shake)

the only thing that settles is the excess fine green shell sediment that my strainer can't catch. otherwise the milk doesn't seem to separate visibly!

i came up with the idea after my friend told me about the tastiest peanut butter he found at Trader Joe's in the states. the only ingredients are peanuts and flax seeds, and he was amazed that the peanut butter didn't have to be stirred. my guess was that it was the flax seed gooeyness that did the trick. ;)

Bryanna Clark Grogan said...

That's a great tip, Jocelyn! I'm going to try it soon! Golden flax would work well, I bet. Thanks so much!