The 3 mistakes everyone makes when making homemade plant-based milk (and how to avoid them)
Making your own plant-based milk seems simple on paper: a few nuts or seeds, some water, blend, strain... and you're done.
But in reality? Many people give up after one or two failed attempts: weird texture, bitter taste, tedious cleanup...
That’s normal. Like any new habit, it takes practice.
And the good news is that you often only need to avoid 3 mistakes to completely transform the experience.
❌ Mistake #1: Incorrect ingredient ratios
The temptation to "just wing it" is strong.
But with plant-based milk, the water-to-seed ratio changes everything:
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Too much water = milk is too thin and flavorless
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Too many seeds = thick, pasty, hard to strain, earthy taste
👉 Generally, we recommend:
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Almonds / hazelnuts / cashews: 60 to 80g per 1L of water
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Oats: 40 to 50g max, otherwise it gets "slimy"
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Sunflower seeds / soy: adjust based on soaking
🎯 Tip: note down your quantities and adjust to your taste. That’s also the freedom of homemade.
❌ Mistake #2: Skipping the soaking
This is the step everyone wants to skip. And yet:
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Soaking softens the flavor
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It improves digestibility
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And it makes the milk creamier and more stable
But you need the right timing:
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Almonds / hazelnuts: 8 to 12 hours in water, then rinse
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Cashews: 3 to 4 hours is enough
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No soaking for oats, with rare exceptions
Too long = it turns rancid. No soaking = bitter or cloudy taste.
This step is what makes the difference between "meh" milk and truly delicious milk.
❌ Mistake #3: Using a basic blender
This is the most common mistake.
Yes, a blender can mix. But it cannot:
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Heat gently (which helps bind textures)
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Simmer or infuse ingredients
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Strain finely to remove pulp without a struggle
Result:
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Milk is often too grainy
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Sometimes has a "raw" or overly vegetal taste
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Lots of wasted ingredients (and energy 😅)
🛠️ This is exactly why we created Goutte par Goutte:
A machine designed solely for plant-based milk that heats, mixes, simmers, and strains.
All in one carafe: clean, fast, and efficient.
✅ How to make homemade milk without messing up?
Here is a simple method to get started, even without a machine:
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Choose quality ingredients (organic if possible, in bulk)
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Respect the right ratios (e.g., 70g of almonds / 1L of water)
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Soak if necessary
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Blend on high for 1 to 2 minutes
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Strain with a nut milk bag or a fine cheesecloth
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Taste, adjust, test! (add a date? a little vanilla?)
You can also simplify your life with a tool designed for it 😇
In summary
Yes, you can fail at making your own plant-based milk.
But once you master the basics, it is one of the simplest, most rewarding, and sustainable habits you can adopt in your kitchen.
And if you want to avoid mistakes, stop dirtying 3 bowls, and succeed on your first try...
