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Standard fermented nut or seed milk for Full GAPS in a glass jar and drinking glass

Standard Fermented Nut or Seed Milk for Full GAPS

A smooth, pourable Full GAPS cultured milk made with properly prepared nuts or oily seeds, 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, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

Soaking
  • 1 cup raw unsalted blanched almonds, hazelnuts, Brazil nuts, pecans, macadamias, walnuts, pumpkin seeds or sunflower seeds choose one properly prepared option; the photographed batch uses blanched almonds
  • 2-3 cups filtered water for soaking
  • 2 teaspoons natural mineral salt for soaking
Milk And Fermentation
  • 4 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
  • Glass-contact blender
  • Fine stainless-steel mesh strainer
  • 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 selected nut or seed 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 thoroughly with cool filtered water and let the excess water drain.
  3. Blend the drained nuts or seeds with exactly 4 cups fresh filtered water for about 50 seconds on medium-high, until the liquid is uniformly cloudy and no large pieces are floating. Stop the blender before checking the texture.
    Blended soaked almonds and filtered water at the uniformly cloudy 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 the cloth until the smooth milk is collected below and the damp pulp remains in the cloth.
    Almond pulp in a supported cloth-lined strainer with smooth milk collected 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 one allowed properly prepared nut or oily seed, 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.
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 card's 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 blender, strainer, receiving bowl and fermenting jars with enough working capacity; do not overfill them.

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