Barley Milk Recipe

How to make it

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• Bring barley to a boil in a non reactive pan
• Cook for at least 10 minutes or until the liquid is absorbed
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• Transfer cooked barley to a large, very clean glass bowl
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• Let this mixture cool to about body temperature
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• Add the Miso and stir it in until it is dissolved OR dissolve the miso in a cup of warm water and add it to the barley
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• Mix in the mIso well
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• Cover with a clean kitchen towl (flour sack type is best)
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• Let this mixture ferment for at least 24 hours
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• I put mine in the microwave or the oven to ferment
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• It should be out of drafts and the microwave seems to work the best and fastest.
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• The barley will not be liquidy as the oat milk, however, when you blend it with some water and strain it, the milk will be delicious and a little more sweet than the oak milk.
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• Once it has been blended and strained into a very clean or sterile glass container, refrigerate.
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• It can be used immediately.
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• Put some in a cup and warm it up, not too hot or you will kill the enzymes and sprinkle with cinnamon.
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• Great for a cool weather drink anytime of day!