Tigernut milk or kunnu aya can be made surely by using soaking the tubers in water, mixing and straining. However, the addition of milk makes it even greater interesting.
Tigernut can be eaten uncooked (cleaned), roasted, juice out, or boiled. All come with severa fitness benefits. Eating ingredients like tiger nuts that are loaded with resistant starch assist our herbal protecting bacteria.
The technique of making ready tiger nut drink are; The longer they soak, the softer they will be and the less complicated they will be to wiz into silkily, clean milk.
Once soaked, pour the tiger nuts and liquid through a sieve and rinse well. Place the tiger nuts in a blender and add two cups of filtered water, a little at a time. Too much water can dilute the flavour of the tiger nuts. If you are adding any flavourings, now’s the time.
Blend on high until smooth and creamy. This usually takes around three minutes. Pour through a fine sieve, nut bag, cheese cloth. separate the milk from pulp. (Keep the pulp to repurpose as tiger nut flour.
Once you’ve finished, pour the milk into a glass jar and store in the fridge for 3-4 days. However, it lasts only a couple of days in the fridge (mostly 3-4 days), and sometimes you would want to preserve it for a longer time.
It is recommended you use the freezer. In the freezer, the milk will save its useful properties for a much longer time.
Drinking freshly made juices and eating enough whole foods to provide adequate fiber is a sensible approach to a healthful diet. Live, love and eat.