VIDEO: How to make Kind Milk
23 March 2013 | 19 comments
Dairy-free milk that’s kind to your body, our earth, and the animals.
A sweet, quirky little video on how to make it, featuring my nana!
This is the second little video in our series (How to Make 3pm Bliss Balls was the first). We had lots of fun making this one, we shot it at my nana’s place, so she got to star in it at the very end. We had to do lots of takes. Like, lots. But we got there.
I’ve called this video Kind Milk, because it is exactly that, kind. There have been numerous studies of late pointing to the dangers of dairy consumption, which is great to have coming into our public awareness, but my main motivation for putting this video together, is to highlight that there is no suffering on the cow’s behalf – since the milk is made out of nuts!
For a cow to produce milk, she needs to bear a calf.
When you stop to think about where milk actually comes from, you start to see a not very nice picture. Cows, like women, can’t produce milk unless they are pregnant. So, they are kept continually pregnant, to ensure that they have a continuous milk supply. This is obviously very stressful for the mum, being artificially inseminated, going through the process of bearing a calf once a year, then having her baby ripped away from her within hours of birth.
In Australia, about 700,000 of these calves, known as ‘Bobby Calves’ in the dairy industry, are immediately sent away for slaughter, each year. Their mothers are then milked till dry. Now because the mothers are continually milked, their teets become very sore and prone to infection, which is where all the antibiotics come in. And so, it really is quite a sad, distressing circle.
On a brighter note, this video is about celebrating a tasty, easy, compassionate alternative. Kind to your body, our earth, and the animals.
I hope you enjoy it.
- 1 cup of cashews (or almonds, brazil nuts, pumpkin seeds, sunflower seeds, walnuts) soaked for 8 hours or till nice and soft
- 1 cup of shredded coconut
- 4 cups of water
- Pinch of sea salt
- 1 teaspoon of vanilla paste
- 1 teaspoon of honey
- 2 tablespoons of cacao powder
- 1 teaspoon of cinnamon
- 2 Medjool dates
- Drain and rinse your soaked nuts/seeds.
- Pop in the blender with the coconut.
- Add water, blend till nice and creamy.
- Pour the milk into a sieve placed over a bowl, lined with a nut milk bag.
- Gently squeeze till all the liquid comes out and you’re left with the dry pulp.
- Discard the pulp and put the milk back into the blender.
- Add the salt, vanilla and honey and whizz again.
- Add cacao, cinnamon and dates, blend well.
- Serve chilled.