• 1 part sesame seeds ( pre-soaked for 12 hours, then rinsed and strained) ( 1 cup will yield about 1 liter of milk)
  •  3-4 parts filtered water (depending on how rich you like the milk, i would suggest starting with 3 parts and then adjust to your liking)
  1.  Soaking: place 1 part sesame seeds in a glass container, add 3 parts warm water. for 1 cup of seeds add 1 tablespoon of apple cider vinegar or lemon juice. leave seeds to soak for at least 8 hours, preferably 12.
  2.  When you are ready to make milk, simply rinse thoroughly and strain seeds through a tight mesh.
  3.  Place the seeds in a high powered blender with 3 parts filtered water, and blend for about 1 minute or more depending on your blender, until a creamy white liquid is created.
  4.  Strain the milk into a glass container through a cheese cloth or nut-milk bag.
  5.  Keep in the refrigerator for a about 2- 3 days.
  6.  Reserve the pulp left in the milk bag. it has valuable nutrients and can be used for baking. you can place in the oven to dry at low temperature and store in the freezer for future use. drying it will help preserve the nutrients longer.
  7. Give sesame milk a try! It is a real treat.
Recipe by Jimena Lerma at