Recipe

Barley Milk Recipe

Add Step-by-Step Photos	Fortuna / All my dishes 1 year, 1 month ago This milk is made somewhat the same way as the Oat Milk, however, this is best hot and topped with cinnamon. Great for the fall weather coming up! Prep:20m Cook:10m Servings:8	Fortuna
	healthy nourishing cheap delicious

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Ingredients

1 cup of hulled flaked barley

3 cups of water

NO SALT

2 tbl of Hatcho Miso or any unpasteurized miso

Cinnamon

Sweetner

Directions

Bring barley to a boil in a non reactive pan

Cook for at least 10 minutes or until the liquid is absorbed

Transfer cooked barley to a large, very clean glass bowl

Let this mixture cool to about body temperature

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

Mix in the mIso well

Cover with a clean kitchen towl (flour sack type is best)

Let this mixture ferment for at least 24 hours

I put mine in the microwave or the oven to ferment

It should be out of drafts and the microwave seems to work the best and fastest.

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.

Once it has been blended and strained into a very clean or sterile glass container, refrigerate.

It can be used immediately.

Put some in a cup and warm it up, not too hot or you will kill the enzymes and sprinkle with cinnamon.

Great for a cool weather drink anytime of day!

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