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Lupin milk is a great vegan alternative to cow’s milk. It can be used in a variety of ways, for example in muesli, coffee or to drink pure. You can easily make lupin milk at home from sweet lupins. With a little experimentation and refinement, you can make it delicious. You can find a detailed lupin milk recipe with the exact quantities and step-by-step instructions below.
Make lupin milk from sweet lupins
Only use sweet lupins for the recipe. This variety, which has been specially bred for consumption, can be used directly.
Wild lupins, on the other hand, contain bitter substances that are poisonous. They must first be de-bittered in a complex process.
You can order sweet lupins online. They are rather difficult to find in ordinary supermarkets.
To sweeten or not?
I don’t find the homemade lupin milk particularly tasty without an additional sweetener. It tastes quite pea-like and harsh.
That’s why I sweetened it with rice syrup, just like my rice milk. It provides a mild and pleasant taste. Alternatively, you can also use agave syrup, maple syrup or sugar.
Simply try the unsweetened lupin milk first and then decide whether you want to add rice syrup. It is best to add the additional sweetener gradually in small amounts and then test how you like the milk alternative.
How to use lupin milk?
In addition to almond milk and coconut milk, the lupin milk is an ideal plant-based milk alternative. It tastes delicious in muesli and coffee.
You can also replace cow’s milk in baking recipes with lupin milk. For example, try the sweet sorrel piroshki, the Plushki or the vegan applesauce cake with it.
Processing the press residue
You should not dispose of the press residue from the cooked lupins. They can be used to prepare or refine various dishes. For example, you can use them to make vegan fritters, bread spreads and dips. Or mix the press residue into sheet pan vegetables.
The homemade lupin milk is
- mild,
- creamy,
- delicious,
- vegan,
- healthy – rich in vitamins and minerals,
- soy-free,
- easy to make,
- good alternative to cow’s milk and soy milk,
- ideal for coffee, muesli and pastry.
How to make lupin milk: tips and tricks
- Only use sweet lupins to make lupin milk.
- Instead of rice syrup, you can use agave syrup, maple syrup or sugar.
- Alternatively, you can omit the rice syrup from the recipe. However, without an additional sweetener, the lupin milk will taste rather pea-like and not mild.
Have you made lupin milk at home using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.
Also try these vegan recipes to make yourself:
- Vegan sour cream: how to make creamy cashew sour cream
- How to make hummus – classic recipe for the chickpea dip
- How to make falafel – recipe for popular chickpea balls
Lupin milk
Equipment
- straining cloth
Ingredients
- 200 g sweet lupins
- 1 l water
- 3 tbsp rice syrup
- 1 pinch of salt
- water for soaking and cooking
Instructions
- Wash sweet lupins thoroughly and soak them in plenty of clean water for 12 - 24 hours.
- Pour off the soaking water and place the sweet lupins in a saucepan.
- Pour plenty of water over them, bring to a boil and simmer for approx. 1 hour (lupins still remain quite firm and never become as soft as cooked beans or chickpeas).
- Drain the cooking water and rinse the lupins with cold water.
- Put the lupins in a blender, add 1 liter of fresh water and salt and puree to a homogeneous, creamy mass.
- Pour the mixture through a straining cloth, collecting the lupin milk in a clean container, and squeeze out the lupin mixture.
- Add rice syrup to taste to the lupin milk and stir thoroughly.
- Pour the lupin milk into sealable glass bottles and store in the fridge.
Notes
- Only use sweet lupins to make lupin milk.
- Instead of rice syrup, you can use agave syrup, maple syrup or sugar.
- Alternatively, you can omit the rice syrup. However, without an additional sweetener, the lupin milk will taste rather pea-like and not mild.
- See the detailed tips and tricks for making the lupin milk at the top of the article.
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