Kim Broderick has her milk-making process down to a fine art. While listening to Ken Bruce on Radio 2 she produces 200 bottles in just 4 hours – that’s a whole lot of almond-milking!
The story began when Kim received an unusual gift for Mothering Sunday last year: a bottle of homemade almond milk.
Her daughter-in-law was missing the rich nutty taste of New York almond milk, so decided to make her own – and Kim was more than impressed with the result.
Fast forward a few months to September 2017 and ‘Nutty Health’ launched themselves at the York Food & Drink Festival. “I was full of doubts when we arrived at the Festival” says Kim, “but we sold out within hours.”
I met Kim at Nutty Health HQ: her immaculate kitchen workshop in the beautiful South Yorkshire countryside. As we chat, Kim dons her rubber gloves and gives me a demo of how the milks are made.
Unlike any of the standard supermarket milks which only contain 2% almonds, Nutty Health is made with 14% high quality Californian almonds – a difference which is immediately noticeable in the rich creamy taste.
The nuts are soaked in spring water for 11-20 hours, before being rinsed, blended, strained twice through a cheesecloth bag, then pressed through a custom made fruit press. The only additive is a tiny amount of sunflower oil (1ml per 250ml bottle of milk) which acts as a natural preservative, giving the product an 8 day shelf life.
No artificial sweeteners, sugars or thickeners are added. The milk is beautifully simple and pure, brimming with vitamin E antioxidant goodness.
And the almond pulp doesn’t go to waste – Kim uses this to make energy balls to sell at Festivals and shows alongside the milks.
The plain almond milk is accompanied by 3 flavoured varieties: cacao made with organic raw cacao; vanilla, and organic green matcha – a flavour which is surprisingly popular with male customers and cyclists!
Since launching last year, Nutty Health has blossomed and expanded into health stores and farm shops across our region (you can find a list of stockists here). Kim offers a delivery service in Leeds and York, allowing customers to buy direct if the products aren’t available locally.
To find out more about the Nutty Health range, contact Kim at https://www.nuttyhealth.co.uk/
Do you have top tips for making dairy-free milks?
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Here’s our next recipe from expert cook and food writer Claire Davies, aka The Greedy Wordsmith.
To discover more about Claire, her workshops, and her food and copy writing services hop on over to www.greedywordsmith.com
Almonds are a common ingredient in medieval cookery. With three days a week
classed as fast days, cooks needed a regular replacement for milk and cream. This
is one recipe where I am thankful for the use of a blender; the traditional process
was of course a longer and more physically demanding task.
All of the spices in this recipe were available to cooks in the medieval era. Within medicinal recipes we can find reference to ginger as an anti-emetic, useful for stomach and gout pains.
Of course many spices were only accessible to the very rich so they were also an excellent way of showing off ones wealth.
Cocoa didn’t arrive in England until the late 1600’s but the addition of raw cacao nibs offers a subtle, malty flavour and a beneficial hit of useful antioxidants. Please note – pure cacao is quite high in caffeine so feel free to leave them out if you are a
sensitive to the effects.
150g whole almonds
50g raw cacao nibs
400 ml of filtered water
1 tbsp of ground ginger
½ tsp of ground cinnamon
A pinch of ground mace
A pinch of ground clove (optional)
A pinch of salt
Cold pressed honey or agave syrup to taste
Place the almonds in a bowl and cover with cold water. Leave to soak for at least six
hours. When you are ready to go, strain the almonds and rinse well.
Place the soaked almonds in your blender along with the cacao nibs and filtered
water. You may need to do this in two batches depending on the size of your
Line your sieve with a piece of muslin. Sit this over a saucepan before straining the
almond milk through the muslin. Press the nut pulp to remove as much of the liquid
as possible before setting it to one side.
Bring the almond milk to the boil before reducing to a gentle simmer. At this point
add the spices, salt, 2 tbsps of your chosen sweetener and a tablespoonful of the
leftover almond pulp. Simmer for a couple of minutes, stirring regularly.
Strain one last time and check for sweetness before serving. Keep any remaining
almond milk in the fridge for a day or two.
gluten-free, dairy-free, vegan
You will need:
- 1 cup nuts of your choice – almonds, hazels and Brazil nuts make good milks (walnuts are too oily) OR grated creamed coconut for making coconut milk
- 4 cups of plain water
- Flavouring if desired; choose from 5-6 chopped dates / 1 teaspoon vanilla extract / 1 dessertspoon of agave syrup or 1 teaspoon good quality cocoa powder (for chocolate milk!)
- A nut milk bag or square of polyester voile fabric 50cm X 50cm for straining the mixture
- Large mason jar or container for the nut milk
As a guide to quantities, 1 cup of nuts to 4 cups of water will give you 2-3 cups of nut milk plus the leftover nut solids which you can use in baking or add to cereal or yoghurt.
Soak your nuts for 8-10 hours, (overnight ideally) then strain the soak water off and discard it. Grated creamed coconut does not need pre-soaking.
Place the nuts and 4 cups of plain water in a blender along with your chosen flavouring.
Blend the mixture for a couple of minutes.
Line your container with the fabric (or nut milk bag) so that the fabric dangles halfway down the inside of the container and overlaps the edges. Secure the fabric around the edge with string or an elastic band if you wish. Pour the mixture into the fabric and leave it to strain through.
Once the milk has stained, pop your jar of fresh nut milk into the fridge where it will keep for 2-4 days. Enjoy!