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symbas wrote:Has anyone used homemade Barley Milk as a plant based milk?
Our local bulk store was out of oats, I purchased Barley flakes, made it the same as Oat milk.
Feedback welcomed.
symbas wrote:The reason I rinse and soak them is because they produce a slimey texture , which is gross.
I made barley pancakes out of the previously used flakes, but they were too thin, and underwhelming.
I hate wasting food, so at least they were utilized.
I also made pancakes out of the flakes, they were awesome, tasty and very satiating, so will do that again.
Decided I want a more white colour in my chicory drink, so will revert to Oat milk again.
So that's my little experiment.
carolw wrote:I saw the post about barley milk and how barley gets slimy when used whole for milk. There are 2 kinds of barley that I am aware of:
1. pearl barley which is somewhat slimy and
2. the unpearled kind which is more difficult to find but I like better. I use a mix of this barley and brown rice when I batch cook.
It's kind of amazing how many varieties of any grain or legume there are in the world. You especially feel this variety when you change countries and what you knew as something as simple (say the lowly chickpea) has a different flavor, cooking time, and consistency in a different country. Here in Australia I found a new legume (new for me). I use red lentils all the time but these are whole red lentils before being split for use in dhal. They look brown and when you cut into the little bean it is indeed red. Who knew?
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