Tigernut Milk – Homemade, AIP, Paleo
Today’s recipe focuses on the sweet and deliciously creamy milk that can be made from the miniature tuber, the tigernut. The mild flavored creamy concoction, can be drank all by its lonesome, or used in place of dairy milk or nut milks in your favorite recipes. I intend to make a delicious custard with it in the days to come, as well as try it over coconut flake “cereal,” and even in my smoothies, sauces and soups! I am in love with the stuff, folks.
The tigernut’s popularity is steadily growing within the paleo community, and for good reason. Apparently, the tigernut could have made up to 80% of the paleolithic diet, but this a debatable topic still. What we DO know is that current-day paleoliths rather enjoy noshing on tigernuts! We like them whole as a crunchy nut-like snack, sliced as a topping on yogurt or casseroles, and even ground up to be used as a flour substitute in baking.
Making your own tigernut milk from scratch ensures you’re only getting two ingredients: tigernuts (aka chufa seeds) and water. That’s it.
Using a nut milk bag like the ones above (affiliate link) ensures you won’t get any fiber particles from the soaked tigernut flour into your strained milk. When you’re done squeezing the liquid through the mesh bag, you can freeze and save the leftover “pulp” for future use in baking things like breads and cookies. You can even dehydrate the flour and use it for coating chicken, fish, etc.
Your first step is to soak your tigernut flour in filtered water in an airtight container for 24 hours in the refrigerator. (Soaking it on the counter top is not recommended so that we don’t start to ferment the stuff.)
Next, pour the soaked contents plus 2 more cups of water into a high-speed blender, and slowly walk the speed up to high. Allow to blend for 30 seconds, then walk the speed back down and turn off. Alternately, if you have a Vitamix with a programmable dial, you can run the smoothie program and it will also turn out beautifully.
Then, hold your nut milk bag over a spouted bowl and carefully pour the flour-water mixture into the bag. Most of the liquid should start to pour through the bag without much squeezing effort. Squeeze the bag as much as you can until the liquid has passed through.
Now, pour your deliciously creamy yummy awesome tasty om nom tigernut milk into an airtight, pourable pitcher container or a mason jar. Keep in the fridge for up to a week. You can freeze this for longer storage, too…but this stuff is so delicious, I don’t think I’m going to run into a surplus anytime soon!
- 1 cup tigernut flour
- 4 cups filtered water, divided
- Add tigernut flour and 2 cups water to an airtight container.
- Store in the refrigerator for 24 hours to allow flour to soak up water and soften.
- Pour contents into a high-speed blender and add 2 more cups water.
- slowly walk the speed up to high. Allow to blend for 30 seconds, then walk the speed back down and turn off.
- Hold nut milk bag over a spouted bowl and carefully pour the flour-water mixture into the bag.
- Squeeze the bag as much as you can until the liquid has passed through.
- Store milk in an airtight, pourable pitcher container or a mason jar.
- Keep in the fridge for up to a week. Freeze in freezer-safe containers for longer storage.
Photo credit: Glass milk pour - https://pixabay.com/en/users/Couleur-1195798/ References: http://paleoleap.com/all-about-tiger-nuts/ https://en.wikipedia.org/wiki/Cyperus_esculentus