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Fermented sesame milk for Full GAPS in a glass jar and drinking glass

Fermented Sesame Milk for Full GAPS

A smooth cultured Full GAPS sesame milk made with raw hulled sesame seeds, three cups water, homemade whey, raw honey and mineral salt.
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Prep Time 20 minutes
Fermenting 1 day
Total Time 1 day 20 minutes
Servings: 4 servings
Course: Beverage
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Soaking
  • 1 cup raw hulled sesame seeds plain and unsalted
  • 2-3 cups filtered water for soaking
  • 2 teaspoons natural mineral salt for soaking
Milk And Fermentation
  • 3 cups filtered water fresh water for blending
  • 1/4 cup homemade cultured whey drained from homemade yogurt or kefir fermented for at least 24 hours
  • 2 tablespoons raw honey
  • 1/2 teaspoon natural mineral salt for the milk

Equipment

  • Glass or ceramic soaking bowl
  • Fine stainless-steel strainer for rinsing sesame
  • Glass-contact blender
  • Fine stainless-steel mesh strainer for milk
  • Tightly woven linen, cotton cheesecloth or muslin
  • Large clear glass receiving bowl
  • Clean wide-mouth glass fermenting jar with airlock or loose stainless-steel lid

Method
 

  1. Combine the raw hulled sesame seeds with 2 to 3 cups filtered water and 2 teaspoons mineral salt in a glass or ceramic bowl. Cover and soak overnight for at least 7 hours.
  2. Drain and discard the soaking water. Rinse the sesame thoroughly with cool filtered water in a fine stainless strainer and let the excess water drain.
  3. Blend the drained sesame with exactly 3 cups fresh filtered water for about 50 seconds on medium-high, until the liquid is uniformly cloudy, pale ivory with a warm-beige cast, and free of large floating seeds. Stop the blender before checking.
    Blended hulled sesame seeds and three cups water at the uniform pale ivory stage
  4. Add the homemade cultured whey, raw honey and remaining 1/2 teaspoon mineral salt. Blend for only a few seconds to distribute them.
  5. Set the fine stainless strainer securely over a large glass bowl and line it with tightly woven cloth. Transfer the milk into the cloth, then gather and press until smooth sesame milk collects below and a very fine pale-beige sesame paste remains in the cloth.
    Fine sesame paste in a supported cloth strainer with smooth sesame milk below
  6. Transfer the strained milk to a clean wide-mouth glass jar, leaving headspace. Fit an airlock or set a stainless-steel lid loosely so pressure can vent. Ferment in a warm steady place for 20 to 24 hours.
  7. Refrigerate within the 20-to-24-hour window. Once chilled, close the jar fully. Shake the closed jar before serving because natural separation is expected.

Notes

Full GAPS: Use raw hulled sesame seeds, homemade cultured whey from yogurt or kefir fermented at least 24 hours, raw honey, natural mineral salt and filtered water. This is not an Introduction Diet milk.
Sesame ratio: Keep the blending water at exactly 3 cups and strain the fine sesame paste before fermentation.
Soaking: Soak overnight for at least 7 hours before the 20-to-24-hour ferment. The soaking time is preparatory and is not included in the displayed total.
Storage: Keep covered in the refrigerator for up to 7 days. Separation is normal; shake the closed jar before pouring.
Scaling: The 2× control doubles every measured ingredient. Use equipment with safe working capacity and process in batches when needed.

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