I skimmed it one more time and tried it in the form that is most fundamental if you’re looking for a real alternative to milk: over cold cereal. It’s almost bitter, quite vegetal, most reminiscent of the smell of raw potato, with a smidge of dirt. The thing is, they taste like potato (go figure), especially at the finish. It had some large bubbles that properly foamed milk does not, but a lot of them are fine and fluffy. The texture of the foam was actually not bad. The weight of it was about like coffee with almond milk - thin but more heft than just black coffee. Heather MartinĪdmittedly, this did not have enough foam to qualify as a real cappuccino, but it was almost drinkable. Keep your friends close and your enemies closer by making a foamy cappotchino. Determined, I decided to lean in, with a cappotchino. I was disturbed by the persistent layer of foam despite all my straining and skimming. Potato milk certainly does make me consider taking up drinking. Everything looks better in a wine glass, right? It’s not as translucent or as yellow, but the flavor is still the vegan equivalent of hot dog water. I struggled with how to put this food in its best light. It formed an unfortunate goo skin at the top and I had to shake it to redistribute. They’re obviously way off course and very embarrassed to be there.Īgain, I boiled, blended and flavored as before. Look at those potato starch granules, floating in the water like penguins in a Florida swimming pool. To do so would be an affront to potatoes and to milk. All the recipes say you can use it as you would any plant-based milk. It smells like (surprise!) boiled potatoes. It’s translucent yellow with the texture of thin, boiled cornstarch. I strained it twice to get rid of the foam. The first rule of potato milk club is: We don’t talk about potato foam. I love it because it could juice a brick, but maybe five minutes is too long with a really high-powered blender. I had to scoop a lot off before straining, maybe because I used my trusty Vitamix. They all say to strain your potato milk through fine mesh or cheesecloth, but I really feel they glossed over the foam as an entity we’ll have to deal with. Now, not one of the recipes I read mentioned The Foam Issue. Make sure you secure the lid! Heather Martin Most recipes say to blend for upwards of five minutes. Then I added the cooked potato and blended it on high. I also added a pinch of salt, but no sugar or vanilla yet - I wanted to know what the base tasted like first. I poured the liquid into the blender and added enough additional water to make a total of 4 cups. Bubble, bubble, toil and trouble: boiling potatoes to make potato milk. I went for about seven minutes for these 1/2-inch slices. All of the recipes I read said to cook until tender but not falling apart, likely to try to guard against excess breakdown of the starches. I boiled about 1½ cups (240 grams) of sliced potato in 4 cups of water. I had a few different ones to try, but I started with a Yukon Gold on a hunch, hoping the background butteriness and velvety texture will be the best approximation of dairy. There are dozens of varieties of potatoes, with different textures, flavors and starch content, all of which are likely to affect the character of the milk. There’s a wide variation in the amounts called for, but most suggest adding a pinch of salt, a little sugar or maple syrup, vanilla and almonds, which I felt was cheating. In general, the recipes online suggest boiling between 1 and 1½ cups of potato and blending it with a total of 3½ to 4 cups of water. Can we polish up this, um, potato? Heather Martin How to make potato milk Is it a hot potato or not? Let’s give it a shot. Unfortunately, it’s not yet commercially available in the U.S., but there are recipes popping up all over the web so you can make your own at home. Those things are important to me, so I have resolved to swallow my misgivings and give it a try. Dug claims that, in addition to its allergen-friendly, vegan ingredients, potatoes are more environmentally sound than most other plant milk bases, requiring far less water and land to grow. I’ve even made my own almond and hemp milks.Įnter Swedish brand Veg of Lund to burst my professional foodie bubble with its new, shelf-stable alternative milk named Dug, made from the humble potato. We’re also an allergy family, so I thought I had tried every conceivable plant-based milk: coconut, walnut, flax, quinoa, pea, rice, banana. How could you, potato? How could you? What is potato milk?Īs a nutrition professional, I love to try new things so that I can talk to clients knowledgeably about unfamiliar foods … and because it’s fun.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |