Home-Made Millet Milk
  1. Add one cup of millet and six cups of water to a six-quart pot and bring to a rolling boil. If foam develops and seeps out of the pot, lower the temperature somewhat.
  2. Once the water is boiling, reduce the temperature to medium low, put the lid on, and let the millet simmer until it has absorbed much of the water, about 30 minutes. This will yield approximately six cups of very water-logged porridge.
  3. Add two cups of the porridge, 3.5 cups of cold water, the sweetener, and the miso paste to a blender and blend until the millet is fully pulverized – about two minutes if you’re using a regular-speed blender.
  4. Strain the liquid into a pitcher.
  5. Blend another two cups of porridge with 3.5 cups of water and strain into the pitcher.
  6. Blend the remainder of the porridge with 3.5 cups of water and strain.
  7. Store your milk in the fridge. Give it a quick stir before using in your favorite recipes.
Recipe Notes

You can find miso at health food stores such as Sprouts and Whole Foods. I have also seen it at Trader Joe’s. For a description of miso, see “Know Your Miso” by Bon App├ętit.