New Mum’s Food Adventures

I love it! I was very hesitant. I thought about getting the Mylk Maker because of how much liquid is produced but then I thought the single serving of the Nutr is probably more appropriate as I am the only one that is dairy free in this house. I have to be dairy free. My reaction to dairy has lead to hives and various other symptoms and problems making me sick. Especially with cheese.

I am eating more tofu and have made tofu Mayo and soon will be making tofu cream cheese. But now that I have the Nutr I can easily make soy milk that’s perfect every time and homemade tofu. I’m surprised how good it is from dried beans. I rinse my beans first. The almond milk has been great. I haven’t tried oat or rice milk yet but I will be. My preferred rice milk is roasting brown rice until fragrant like an almost popcorn smell then soaking overnight before blending. The rice is still cooked but the flavour is amazing compared to the regular way to make rice milk. I’m not a huge fan of the regular way of boiling and blending rice milk. To me it’s just thin unflavoured congee and not a rice milk. I prefer my method.

I will be doing dry roasted almonds for almond milk as well. Tastes great and is easy to make but it’s especially good for use in cereal and overnight oats. Another thing I would like to try is vegan cream cheese made from almond milk. Seems simple enough. I also want to try pea milk made from split peas.

It’s simple to use the Nutr and actually reduces time spent making homemade nut or soy milk. Especially soy. So happy with it. I’m really glad I got the single serve size. There’s a lot of choices out there now for soy milk makers and nut milk makers. I didn’t want a nut milk maker. Those are just blenders. But a soy milk maker that does nut milks is different. The soy milk maker on soy mode, boils and blends in intervals. It results in a very fine Okara. Less mess and low to no risk of the foam boiling over. This reduces so much hassle and mess. Definitely recommend it if you make soy milk often and want it fresh.

I like to use Okara as fertiliser on sweet basil plants. Basil LOVES homemade soy milk and Okara. Not sure why. Discovered it by accident.

But I’ll probably save the Okara for gluten free baking. Most likely I’ll freeze it. So this also means I’ll be using some of the waste in the garden as plant food. The almond meal from almond milk I will most likely keep for cakes and cookies. Again I would rather freeze it. I don’t have the right setup to dehydrate it but being moist pulp it’s easy enough to freeze.

A popular opinion is it’s just a blender but it’s not. It has a programmed soy milk setting that boils and blends as well as a simple boil mode with a non heated oat/nut milk mode. The nut milk mode doesn’t overheat the nut milk which can happen with regular blenders. If you don’t make soy milk, just stick to a blender or NutriBullet and a nut milk bag. But if you make soy milk, it’s worth it. It’s worth the easy clean up, how fast and the convenience.