I started my second year of university this week and the amount I’ve learnt already is almost scary, hemp milk what’s even scarier is that on the first lecture back we were talking about our dissertation topics for third year! I have a few ideas circling in my head at the moment that I’m actually quite excited about and although the study is a year away I know the time will pass very quickly. If I aim to improve on one thing this year it will be time management; I’m aiming to be more prepared for things so I don’t feel like I’m living life constantly trying to catch up. I wasn’t awful with my time management last year but this year I’m going to try and be as productive as possible and really make every moment count, so when I look back, I know I was being my best self.
With my course now running and having a job I have quickly learnt that although I love to cook different things each day, bulk cooking is definitely my friend, and at all times I aim to have a few back-up meals in the freezer for those days when the only spare time I have is to re-heat my food before rushing off to the next thing. I’ve also made a batch of granola up for something even speedier, which I’m going to serve up with my home made hemp milk. Plant based milks generally aren’t part of my weekly shopping, but for granola, milk is a must! Out of all the plant based milks I’ve tried, hemp milk is my favourite, so I thought it was about time I made some of my own. I’m using my new glass jars to store my milk in in the fridge, they were a vintage find at a local charity shop and I just fell in love with them! Always make sure that if you use glass jars you properly sterilise them first – a link has been provided in the method with detailed instructions of how to sterilise jars.
The best thing about this milk is that its more than 20% hemp per serving (the rest being water), compared to commercially produced non-dairy milks which range between 1-3% of the ingredient they’re named after. Hemp seeds, whilst being in the same family as the cannabis plant, have very different properties; they contains almost no THC (the chemical that affects you in cannabis) and are also extremely nutritious. Hemp is very tolerant to growing conditions, meaning it can be grown almost anywhere, the whole plant is also utilised, whether it be for food as oil or seeds or to make things like paper, fuels and biodegradable plastic, it has even been made into ‘bricks’ to build houses! Hemp seeds themselves are a rich source of omega 3, 6 and 9 fatty acids (essential, good fats) as well as essential amino acids and does not contain any phytic acid, which can inhibit the absorption of essential minerals. Hemp seeds have a similar taste to sunflower seeds, the milk can be consumed as is or sweetened with a touch of maple syrup and a tiny pinch of salt, if you like your milk on the thicker side then only add 3.5 cups of water. This milk is perfect for tea, coffee, cereal and even just to drink – it’s so delicious!
Muslin cloth/ nut milk bag
1 cup raw hulled hemp seeds
3.5-4 cups water
1.5 tbsp maple syrup (optional)
Tiny pinch salt (optional)
Sterilise your glass jars (instructions can be found here).
Add the hemp seeds and water to the blender, blitz until smooth. Then place the muslin cloth/nut seed bag over a large bowl or jug and pour the mixture through, let most of the mixture drain through, squeezing the rest through if needed, ensuring most of the liquid is drained from the bag – don’t worry if there’s still some residue in the milk, it will sink to the bottom of your jars in the fridge. Add maple syrup and a pinch of salt if desired and pour milk into your sterilised jars.