Instructions

1. Place your tigernuts in a bowl or a Mason jar. I like to use a Mason jar so it has a lid.
2. Add your sea salt.
3. Pour your water over the tigernuts, cover, and let soak for 24-48 hours (place the jar in the fridge so they don’t start to ferment). The longer they soak, the softer they will be and better they will puree into milk.
4. Once soaked, pour the tigernuts and liquid through a colander and rinse well.
5. Place the tigernuts in your blender and add 2 cups of filtered water. You don’t want to use a ton of water here in order to preserve the flavor of the tigernuts. You can always add more water later, so start with less than you think you need.
6. If you are adding any flavorings, you can add those now.
7. Puree on high until smooth and creamy (2-4 minutes, depending on the blender).
8. Pour through a fine mesh strainer, nut bag, cheese cloth, etc. to separate the milk from the pureed tigernuts.
9. Place the tigernut puree back in the blender and add another 1-2 cups of water. Puree again for a couple minutes.
10. Strain off the milk. You can combine with the first batch, or keep separate. The subsequent batches won’t be as rich and creamy as the very first batch.
11. You can re-process the tigernuts 2-3 times.
12. Once you’re done, pour the milk into a glass jar and store the in the fridge for up to 3 days (it’s rare that it will stay good past 3 days in my experience). If you know you won’t use it all before that, you can freeze it.
13. You can use the tigernut pulp in your smoothies, or just eat it off the spoon. I am currently working on some new recipes utilizing the tigernut pulp and will share those soon!

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Mixed Model Tiger Nut Production