Oat and potato milk have been scoring highly in terms of benefits to both human health and for addressing environmental concerns associated with dairy milk production, as well as some of the other plant based milks out there such as almond milk.
But how do you milk a potato or an oat? And should you bother?
Well, as I've said in my interviews with the BBC as potato milk is being discussed around the country at the moment in advance of its launch into Waitrose, the commercially produced versions are fortified with important nutrients such as vitamin D, folate and B12, whereas you won't be able to extract the same nutrients from torturing a potato.
Still, at its retail sale price sits anywhere between £2 and £4 a litre, I think it's definitely worth having a go if you've got a healty diet and supplements on the side ready to make up the difference. And if you care about the environment and want to make all the difference you can, potatoes are a more efficient and robust crop and require half as much land to produce as oats do.
I have a few especially green friends who enjoy experimenting and here is the best recipe they've come with so far:
250g white potatoes
2 tbsps almond meal (ground almonds)
4 tbsps maple syrup or muscovado brown sugar
1 tsp vanilla essence
Peel and boil the potatoes in just enough water to cover until they are soft (about 15 minutes). Add 3.5 cups, then the remaining ingredients and blend on high speed for 5 minutes. Strain through a cheesecloth or a nut milk bag. Enjoy cold (it will keep as long as cows milk does) or hot by gently heating it.
So there you have it: potato milk! Who would have thought.
(No vegetable out there is safe)
Wishing you all the best in health and happiness,