I have been thinking about more vegan milk variations, especially using grains and pulses that you can easily find in Zimbabwean homes or markets. I used millet. Other options for this recipe would be sorghum and finger millet.
It produced a white milk but I can imagine if you used finger millet(zviyo) you would get a pink milk. You can also flavour it with anything you like and sweeten the milk as desired. On the benefits, I do not have the science to back it up but I would like to think it digests slower than regular milk like rice milk.
Here are the instructions. I think if you don’ have a blender you could use duri to make the millet paste. I have tried this method but in my head I think it would work.
Time needed: 4 hours
How to make millet milk.
- Soak millet grains
Soak 1/2 cup millet in one litre of water water for at least three hours to overnight.
- Blend the millet and water mix
Blend until a smooth paste forms.
- Pass the paste through a cheesecloth.
Place a sieve with a cheesecloth above a bowl to collect the milk.
- Use the milk.
Use the milk like you would any other milk.
