Agushi (Egusi) Milk
I am lactose intolerant (you should know that this has never stopped from from exclusively purchasing only full cream milk) so I’m always on the quest to discover the best alternative that won’t make me miss regular milk especially in baked goods. I happen to find nuts milk very strong especially almond and also not creamy enough to be used wholly to replace milk in my pastries or breads. Not only that but they are quite expensive also. Here is the great news though; agushi/egusi milk is here to save the day. It is the closest substitute that I have found for full cream milk. It is so creamy that I promise that you would not even think of going back to milk. I’ve found that this milk works so much better as milk replacement in baked goods because it’s a bit fatty. It also gets creamier the longer it sits in the fridge. I love to pour it over my cereal because it has a cream consistency and it just makes everything extra delicious. If you use it for your tea, it’s going to curdle a bit but it’s nothing a little stirring won’t fix. So far I’ve made pastries and breads with it and have gotten great results. This is the best substitute for full cream milk you’ll ever try, quote me on that.
Recipe
175g (almost 2 cups) Agushi
642g water
1/4 teaspoon vanilla extract/essence
1/8 teaspoon ground turmeric (use more or less depending on how golden you want it)
Extra
cotton t-shirt /cheese cloth/ very fine sieve
Directions
Place a pan over medium heat to start. Meanwhile wash the agushi under warm running water (or wash twice in warm water) then place in heated pan. Toast, stirring continuously until dry. It should snap when you break it. Don’t worry also if they start to pop or if some become golden brown. Pour agushi whilst it’s still hot into a blender then add the water, vanilla and ground turmeric. Blend until completely smooth or as smooth as you can get it. Spread the cotton t shirt in a sieve and pour the milk onto it. Bring the edges together and squeeze the t-shirt until you get all the milk out. Pour milk into bottles and store in the fridge for up to 5 days. Shake before use.
