Homemade hemp seed milk

I remember when Angela at Oh She Glows wrote, in relation to a home composting system, that "my transition into a tree-huggin, hippy, vegan is now complete" (in May 2011).

I am pretty sure that homemade hemp seed milk puts me in the tree-hugging, hippy, vegan category too. There is just no way to make it sound normal. Ricki seemed to agree when she talked about it recently, with her post titled hippie dippy hemp milk.

While it may sound a long way from 'normal', hemp seed milk does seem to be growing in popularity in North America (and with Australians based within North America). Consistent with this, there are quite a few different recipes around for hemp seed milk. Bryanna Clark Grogan includes step-by-step instructions and some possible variations for the process. Most recipes include agave syrup as a sweetener but the ratio of water to hemp seeds varies enormously, from 2:1 (2 cups water to 1 cup hemp seeds) to 12:1.

I decided to follow the ratio recommended in one of my vegan cookbooks, The 30 Minute Vegan (Reinfeld & Murray). This suggests 4 cups of water to 1 cup of hemp seeds and also advises soaking the seeds for four or so hours before blending. Many online recipes skip over the soaking, but I didn't find it too difficult to put the seeds and water in the fridge ahead of time. I didn't bother with the sweetener, figuring I would try it plain first and adjust after if necessary.

The process is really very easy. Basically, you soak your seeds in water then whiz them up in a blender. The pictures below show the transformation, with a fairly dirty looking water with seeds in it (top) being converted to a fluffy, creamy 'milk' (bottom).

If you stopped here, you would still have seeds floating in your milk, so this is where a nut milk bag or cheesecloth comes in. I have seen the bags in various health food stores and they aren't expensive. Simply pour the milk mixture through the bag, with a container underneath to catch the strained liquid, and then squeeze out the seeds that are left behind. It's a fun process.

I did end up with a sludge after the straining, which may suggest I didn't squeeze the seed remnants enough. I will look into possible uses for the leftover seeds in the future, as it felt like a waste to throw them out. (Does anyone have any suggestions?)

When you have strained your liquid, you end up with a thick, creamy hemp seed milk that is ready for hot or cold drinks, cereal, or drinking straight up. Homemade nut and seed milks reportedly keep for about 3 days in the fridge, and I found my version to last well over that time frame.

Version 1 - super creamy

I wasn't sure what to expect from hemp seed milk, and was concerned it might be a little bitter. As it turns out, I really, really liked it. It is nutty and a little earthy, but not at all bitter - and keep in mind I didn't add sweetener. It works brilliantly in coffee, and in chai lattes.

I did find the 4:1 ratio to yield a very creamy milk, and I ended up trying to water my first version down. After reading Bryanna Clark Grogan's post I realised that her lighter, 12:1 ratio recipe was probably closer to the sort of milk I usually use (unsweetened almond milk) and more aligned with my tastebuds. The only problem with a 12:1 ratio is that you can end up with a lot of milk, far more than I would get through in three days.

Given the above, I made my second batch with 1 cup of water and just 1 tablespoon of hemp seeds. This gives a 12.5:1 ratio and has the benefit of making a small serve, perfect for one day or so.

Version 2 - a little thinner

I found this second version to have a much better consistency, and I think you can tell from the photos that it is thinner. If you like creamy milk then my first batch would probably suit you well, but if you're used to almond milk or skim / semi-skim cow's milk then the second version is more similar to those products.

Basic hemp seed milk

See Bryanna and Ricki's posts for additional tips and ideas

Makes 1 cup; increase ingredient proportions to taste or need

Vegan

Ingredients

1 tbsp hemp seeds

1 cup water

Method

Soak the hemp seeds and water for 4 hours, or longer, in the refrigerator.

Transfer the seed/water mixture to a blender and process until creamy, about 30 seconds.

Strain the mixture through a nut milk bag or cheesecloth, and store in the refrigerator for up to 3 days.

Hemp seed milk on weetbix, and hemp seed milk in coffee - a good Sunday morning

To my delight, I have also hit upon consistent success with using non-dairy milks in coffee, which is something I had a lot of trouble with in the past. I now use at least 1/2 cup of non-dairy milk (vs. about 1 tbsp when I used cow's milk) and warm it in the microwave before topping up with hot water. This prevents the curdling I used to experience, and I really enjoy the resulting flavour. 

I never would have thought I could enjoy milk, non-dairy or not, but this is one area where I am pleased to admit that I was wrong! I don't see myself drinking it plain any time soon, but I am getting through over a litre a week now (mostly almond milk, when I'm not playing with hemp seeds) and it's a shift I'm very happy with.

I am linking this post into the Healthy Vegan Friday event hosted by Gabby, Shelby and Carrie.

Have you made nut / seed milk at home? Or tried commercial hemp seed milk?

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