Lupin milk
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 this recipe. With a little experimentation and refinement, you can make it delicious.
Servings 900 ml
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.