Homemade Barley Milk. Simple, rich, and delicious. This recipe is completely customizable to get the exact consistency you’re looking for. Give it a try!
Active Time: 10 Minutes
Total Time: 40 Minutes
In a medium heavy bottom pot add the water and barley. Bring the water to a boil and cover. Cook on medium heat for 10 minutes.
Turn off the heat and allow it to sit for another 10 minutes while still covered.
Pour the mixture into a blender and blend on high for 30 seconds to a minute.
Adding sugar, neutral flavored oil, and vanilla to this recipe is optional. In the recipe below for cream of mushroom soup we omit them. But if you are making this milk for daily drinking/cereal purposes then free to add them.
Dry mix together the Tara gum and sugar.
Slowly sprinkle in the Tara gum and sugar mixture as well as the vanilla. Blend until completely dispersed. If sugar is omitted the tara gum can be sprinkled in on its own.
(Optional) If you would like a rich mouthfeel you can emulsify in a small amount of neutral flavored oil. While the blender is at medium high speed drizzle in the oil slowly to emulsify.
Once all the oil has been added you can remove it from the blender.
Strain this mixture through a 100 micron super bag.
Chill and store until needed.
Slight separation can happen after a few days but will return to normal once stirred. This milk can be used as a replacement for dairy milk.
For the Dairy Free Cream of Mushroom Soup below we suggest a creamier milk.