Potato milk; It is a new plant -based milk option. It is prepared with only a few materials and offers a surprisingly rich and creamy alternative. It is also a super sustainable milk.
Oat milk, soy milk, almond milk, hazelnut milk and coconut milk are one of the delicious vegan milk options and is actually in kitchens for a long time.
Potato -based herbal milk is a new alternative. This milk is much more sustainable than other plant -based milk that is currently available and stands out with this feature.
Potatoes; Soybean beans are twice more efficient than almonds, oats or normal dairy products, which reduces the climate effect by 75 %. It uses 56 times less water to produce potatoes compared to almonds. The protection of water is important for the prevention of famine and drought.
And the potatoes contain too many minerals, vitamins, also carbohydrate and fiber.
How to Make Potato Milk? Materials
One and a half cups of peeled raw potatoes
Three and a half cups of water
1-2 tablespoons of almond flour
1 pinch of salt
4 tablespoons of maple syrup -depending on my own-
1 rod vanilla, stripped -dependent –
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Peel and clean the potatoes.
Boil the peeled potatoes until soft. Be sure to cook enough to disintegrate. (Up to 15 -20 min)
Separate the cooking water of boiled potatoes.
Add potatoes and some water to a mixer. You can use the boiling water of the potatoes to a certain extent.
Add the water little by little, not at one time.
Add the other ingredients to the blender. Add salt, vanilla, almond and sweetener and mix for about 5-7 minutes.
When the potato milk is ready, strain with a clean cheesecloth and bottle.
Footnote: Potato milk can be consumed by heating like other herbal milk. It must be stored in the refrigerator. It can be stored up to 3 days.
Potato milk is not very suitable for ice cream in the freezer.
What is used instead of maple syrup?
Coconut sugar, palm syrup, stevia or white/brown sugar can be used as sweetener.
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