HOW TO MAKE ZUCCHINI MILK

When zucchini season is upon us, we are anxious to try out new recipes. Zucchini Bread, Zucchini Au Gratin, Fried Zucchini, Stuffed Fried Zucchini Blossoms, and other mouthwatering creations. Then reality sets in. The plants just won’t slow down their production. Running all over the neighborhood trying to give away the excess is a losing battle. So, what to do? It is time to learn How To Make Zucchini Milk.

I don’t remember hearing about zucchini at all prior to about 1970. Ladies magazines carried many articles about making Zucchini Milk, and gave loads of recipes using this ingredient. It was almost fashionable to cook with it. And it is high time it made a comeback.

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Today, with all the gluten-free, fat-free, keto, and soy recipes you hear so much about, this article might just change the way you think about the humble zucchini. It fits in well for anyone with a vegan diet where they don’t want to cook at all with milk. And for anyone who has a hard time digesting real milk, this is a great substitute to cook and bake with.

Zucchini Milk is also a way to save money rather than buying real milk. And if you keep it in the freezer, you won’t have to worry about your “milk” going sour.

THE METHOD

Try to pick the zucchini when they are small. They will contain more moisture. Zucchini are very “enthusiastic” growers. If you turn your back on them for an extra 24 hours, they’ll be the size of canoes.

Remove the green peel from the zucchini.
Remove the seeds, especially if they are large.
Cut the zucchini into small chunks.
Liquify the chunks in a blender or food processor.
Divide the creamy liquid into 1 cup containers and freeze it.

After the Zucchini Milk has been frozen for a month or so, it will be even more of a “liquid.” It is thicker when you first make it, so you can add a bit of water if necessary to thin it down.

NOTE: Keeping containers of Zucchini Milk in the freezer is especially handy when you’re in the middle of making a recipe, and suddenly realize you’re out of regular milk. Plus, it doesn’t take long to make some fresh if necessary.

USES FOR ZUCCHINI MILK

It can be used cup for cup in these recipes in place of regular milk or other liquid:

Breads
Quick Breads
Muffins
Pancakes
Desserts
Puddings
Casseroles
Soups and Stews
Gravy and Sauces
Use it as a base for Salad Dressings in place of oil and vinegar or other liquids.

But I wouldn’t try to drink it. Zucchini Milk has a bland (tasteless) flavor that couldn’t possibly taste like real milk.

HAPPY COOKING! Susan

HOW TO MAKE ZUCCHINI MILK