Potato Milk Recipe
Potato milk is a vegan alternative to dairy milk that is easy to make at home. It has a mild, slightly sweet flavor and a creamy texture. Potato milk is also gluten-free, nut-free, and soy-free, making it suitable for people with various food allergies or sensitivities. You can use potato milk in baking, cooking, or as a beverage.
- 4 medium potatoes, peeled and diced
- 4 cups of water
- 2 tablespoons of maple syrup or other sweetener (optional)
- 1/4 teaspoon of salt (optional)
- 1/4 teaspoon of vanilla extract (optional)
- In a large pot, bring the potatoes and water to a boil. Reduce the heat and simmer until the potatoes are very soft, about 15 to 20 minutes.
Transfer the potato mixture to a blender and blend until smooth and frothy. You may need to do this in batches depending on the size of your blender.
Add the maple syrup, salt, and vanilla if using and blend again to combine.
Strain the potato milk through a fine-mesh sieve, cheesecloth, or nut milk bag to remove any lumps or starch. Discard or save the pulp for another use.
Transfer the potato milk to a glass jar or bottle and refrigerate until chilled. Shake well before using.
Enjoy your potato milk within 3 to 4 days.
- You can adjust the consistency of your potato milk by adding more or less water. For a thicker and creamier milk, use less water; for a thinner and lighter milk, use more water.
- You can also flavor your potato milk with other ingredients, such as cocoa powder, cinnamon, nutmeg, or almond extract.
- You can use any type of potatoes for this recipe, but starchy ones like Russet or Yukon Gold will yield a creamier milk.
- You can use potato milk in place of dairy milk in most recipes, such as pancakes, muffins, soups, sauces, or smoothies. However, it may not work well for recipes that require curdling or thickening, such as yogurt or cheese.