Powdered Plant Milk
Powdered plant-based milk, ideal for storing and using in different culinary preparations
Total
10H10min
Prep
10min
Cook
10H
Servings:tbsp
- 500 mlStore-bought Plant Milk (almond, oat, soy, coconut, etc.)
Powdered Plant Milk
Powdered plant-based milk, ideal for storing and using in different culinary preparations
Total
10H10min
Prep
10min
Cook
10H
Servings:tbsp
INGREDIENTS
- 500 mlStore-bought Plant Milk (almond, oat, soy, coconut, etc.)
INSTRUCTIONS
- 1Open the package and shake the milk well before using to ensure the solids are well distributed.
- 2Line a baking tray with parchment paper or a silicone mat.
- 3Pour the milk onto the tray and spread evenly in a thin layer.
- 4Preheat the oven to 50-60ºC.
- 5Place the tray in the oven and keep the door slightly open to release steam for approximately 6 to 10 hours, depending on the oven and the thickness of the milk.
- 6Stir occasionally to help it dry evenly. The milk should form a dry, brittle film.
- 7Once dry, remove from the oven and let cool completely.
- 8Break the film into small pieces.
- 9Place the pieces in a blender or food processor and blend until you get a fine powder.
- 10Sieve if necessary to ensure a uniform powder.
NOTES
- Store the powder in an airtight container in a cool, dry place for up to 3 months.
- Instead of an oven, you can use a food dehydrator if you have one, setting the temperature to 45–60°C and leaving it to dry for 8 to 12 hours, or until completely dry.