Whether or not I had an intolerance to uncultured dairy products, yesterday morning, did not change the sincere satisfaction that was my instant bowl of cereal with milk using a little hot water, cheese cloth, and “I-hope-this-works” tactics. It is a rare occasion my household will have a box of gluten-free cereal atop the (older than some) refrigerator housing my precious perishable goods, and I woke up wanting the contents of that box– and bad.
I swung open that chilled door to find no milk. Not even the stomach-aching kind.
What’s a girl to do?
I found 1/2 cup hulled hemp seeds, and decided to commence a successful project of fruitful desperation: quick seed milk. Here are a few cooking properties I do know to be true: (a) hemp seeds cook quicker, and have a higher “mashability” than flax seeds, and (b) adding heat to anything increases its absorption. Since my homemade flax seed milk is a slow process of flax seeds absorbing cold water, why wouldn’t a mixture of hemp seeds absorbing hot water be a quick fix?
And it is! Cereal was had!
…and no time was wasted.
To make a batch of hemp seed milk “on the fly”, try this on for size:
1 cup hulled hemp seeds
3 cups water
1 tsp. vanilla extract and/or agave nectar to sweeten
+1 handheld mixer or blender
Inactive preparation time: 15-30 minutes
Cooking time: 2-3 minutes
Yields about 2 cups hemp seed milk
1. Bring water to boiling. Pour over hemp seeds in a sterile heat-resistant container. Let soak for 15-30 minutes.
2. Blend all ingredients using either a handheld mixer or in a blender until particles are as finely ground as can be. (About 1 minute.) Pour into a cheesecloth, and squeeze out the milk, making sure no solids follow, into a clean bowl. The bowl has the milk, the cheesecloth has the “remains”. Toss the remains, stir in vanilla and/or agave nectar, and use that milk within 4 days to your liking.