Discovering plant milks opened a whole new array of possibilities for me. As a child, I simply wouldn’t drink cow’s milk as this would make me feel sick. I would however tolerate other dairy products, but milk on its own was a no-no. Later, I tried soy milk, but never really liked its taste either. And then, a few years ago, I was introduced to homemade almond milk. And my universe suddenly changed. Its delicate flavour and smooth texture seemed to have been made in heaven. Since then, I’ve had the opportunity to experiment with many different plant milk variations, and even if I often buy readymade organic rice or oat milk for convenience, it is always a treat to make my own. Each type of milk has a distinctive taste, and this is particularly true of sesame milk. I’ve come up with two ways of making it: the first one uses sesame seeds and I opt for this option when wanting to make a big bottle and when I have a bit more time ahead of me and the second one, which uses tahini, for cases when I want a drink that will be ready in only a matter of minutes. The later tends to be a bit thicker and richer; you can try both and see which one you like best.
Sesame milk is rich in calcium and can be used as a substitute to dairy milk, as a drink or in recipes. It can also be sweetened by adding a date before blending, or maybe a grated vanilla pod for extra flavour. Have a great week!
Sesame Milk – 2 ways
•100g whole sesame seeds, soaked overnight
•500ml pure filtered water
1.Drain and rinse the seeds. Place them with the water in a blender and blend on high speed until the seeds break.
2.Pass through a muslin cloth to filter the seeds. Pour the milk in a bottle and keep in the fridge for up to a week.
•250ml pure filtered water
1.Place the tahini in a small bowl and add a couple of tablespoons water. Stir with a spoon to start incorporate the tahini to the water.
2.Pour in a blender and add the rest of the water. Blend until smooth. Enjoy straight away or pour in a bottle and keep in the fridge for later.
Boisson Végétale au Sésame – de 2 façons
•100g de graines de sésame complètes, trempées pendant une nuit
•500ml d’eau filtrée
1.Egoutter et rincer les graines. Les mettre dans un blender avec l’eau et mixer jusqu’à ce que les graines soient broyées.
2.Passer à travers une mousseline, pour filtrer les graines, puis verser le liquide dans une bouteille en verre. Se garde au réfrigérateur pendant une semaine.
•2cs de tahini (purée de sésame)
•250ml d’eau filtrée
1.Mettre le tahini dans un petit bol et ajouter quelques cuillérées d’eau. Remuer pour incorporer le tahini à l’eau.
2.Verser dan un blender et mixer jusqu'à l’obtention d’une texture lisse et crémeuse. Déguster de suite ou verser dans une bouteille et garder au réfrigérateur.