[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.avilu.sk\/o-rastlinnych-mliekach-v-minulosti-a-dnes\/#Article","mainEntityOfPage":"https:\/\/www.avilu.sk\/o-rastlinnych-mliekach-v-minulosti-a-dnes\/","headline":"O rastlinn\u00fdch mliekach v minulosti a dnes","name":"O rastlinn\u00fdch mliekach v minulosti a dnes","description":"Existuj\u00fa dva hlavn\u00e9 d\u00f4vody pre\u010do boli rastlinn\u00e9 mlieka v minulosti tak frekventovan\u00e9: 1) Nie ka\u017ed\u00e1 rodina vlastnila kravu \u010di kozu a ak sa aj mlieko…","datePublished":"2018-07-15","dateModified":"2018-07-15","author":{"@type":"Person","@id":"https:\/\/www.avilu.sk\/author\/#Person","name":"","url":"https:\/\/www.avilu.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4006af731f458a56e90e1a4ecbb37f08f11b51b80cb9267b6a6e5547922ff49d?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4006af731f458a56e90e1a4ecbb37f08f11b51b80cb9267b6a6e5547922ff49d?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"avilu.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.avilu.sk\/wp-content\/uploads\/img_a289472_w16499_t1531463297.jpg","url":"https:\/\/www.avilu.sk\/wp-content\/uploads\/img_a289472_w16499_t1531463297.jpg","height":0,"width":0},"url":"https:\/\/www.avilu.sk\/o-rastlinnych-mliekach-v-minulosti-a-dnes\/","wordCount":422,"articleBody":"Existuj\u00fa dva hlavn\u00e9 d\u00f4vody pre\u010do boli rastlinn\u00e9 mlieka v minulosti tak frekventovan\u00e9:1) Nie ka\u017ed\u00e1 rodina vlastnila kravu \u010di kozu a ak sa aj mlieko k\u00fapilo jeho pou\u017eitie bolo riskantn\u00e9. Neexistovalo chladenie \u010di pasteriz\u00e1cia tak\u017ee sa v\u00e4\u010d\u0161inou na trhu pred\u00e1valo v surovom stave. Stredovek\u00ed \u013eudia neboli hl\u00fapi preto sa rad\u0161ej spo\u013eahli na bezpe\u010dnej\u0161ie a istej\u0161ie alternat\u00edvy.2)V stredoveku mala cirkev obrovsk\u00fa moc, v p\u00f4stne dni platili pr\u00edsne pravidl\u00e1, ktor\u00e9 zakazovali po\u017e\u00edvanie nielen m\u00e4sa ale aj \u017eivo\u010d\u00ed\u0161nych produktov: mlieka, masla, vajec a mlie\u010dnych v\u00fdrobkov. Naproti tomu orechy\/zrn\u00e1 boli \u013eahko dostupn\u00e9 tak\u017ee sa r\u00fdchlo stali z\u00e1kladnou surovinou pre stredovek\u00e9 kuchyne. Rastlinn\u00e9 mlieko m\u00e1 obrovsk\u00e9 mno\u017estvo \u00fa\u017easnych pr\u00ednosov pre zdravie: a m\u00f4\u017eete ho vyrobi\u0165 skuto\u010dne z ak\u00fdchko\u013evek orechov \u010di z\u0155n. Okrem in\u00e9ho sa d\u00e1 pripravi\u0165 aj z ovsa, ja\u010dme\u0148a, ry\u017ee, lupiny, chia semien, quinoi, \u013eanov\u00fdch semien, podzemnice olejnej (ara\u0161idov), h\u013e\u00faz \u0161achora (“tiger nuts”) at\u010f. Jeho pr\u00edprava je maxim\u00e1lne jednoduch\u00e1 a dovol\u00edm si tvrdi\u0165, \u017ee ju zvl\u00e1dne aj 10 ro\u010dn\u00e9 die\u0165a.Recept zo s\u00fa\u010dasnosti:1)Namo\u010dte orechy\/zrn\u00e1 na noc do vody tak aby boli boli cca centimeter pod hladinou.2) Na druh\u00fd de\u0148 orechy\/zrn\u00e1 rozmixujte do hladkej konzistencie. Ak je zmes pr\u00edli\u0161 hust\u00e1, pridajte e\u0161te vodu.3)“Ka\u0161u” prece\u010fte cez g\u00e1zu alebo \u0161peci\u00e1lne vrecko na rastlinn\u00e9 mlieko. Povytl\u00e1\u010dajte z neho v\u0161etku tekutinu.4)Mlieko m\u00f4\u017eete ochuti\u0165 s tro\u0161kou medu, \u0161tipkou soli a vanilkou a m\u00f4\u017eete ho okam\u017eite pi\u0165. V chladni\u010dke vydr\u017e\u00ed 2-3 dni. Ak v \u0148om rozmixujete \u010derstv\u00e9 ovocie, z\u00edskate skvel\u00fd, v\u00fd\u017eivn\u00fd a \u013eahko str\u00e1vite\u013en\u00fd n\u00e1poj.Recept na pr\u00edpravu mand\u013eov\u00e9ho mlieka zo stredovekej kuch\u00e1rskej knihy z konca 13. storo\u010dia:1)Ol\u00fapan\u00e9 such\u00e9 mandle podrvte v ma\u017eiari na pr\u00e1\u0161ok. M\u00f4\u017eete pou\u017ei\u0165 aj nel\u00fapan\u00e9, rozdiel bude iba vo v\u00fdslednej farbe mlieka.2)Podrven\u00e9 mandle zalejte vriacou vodou v pomere: 1 diel mandl\u00ed + 2 diely vody. Nechajte odst\u00e1\u0165 pribli\u017ene 10 min\u00fat.3)Ka\u0161u dajte do g\u00e1zy alebo plienky a vytla\u010dte z nej v\u0161etku tekutinu. Preceden\u00e9 mlieko povarte p\u00e1r sek\u00fand aby ste dosiahli hustej\u0161iu a kr\u00e9movej\u0161iu konzistenciu.Mal\u00fd tip: pre bohat\u0161iu a pln\u0161iu chu\u0165 ol\u00fapan\u00e9 mandle pred podrven\u00edm kr\u00e1tko ope\u010dte nasucho na panvici.                                                                                                                                                                                                                                                                                                                                                                                        3.7\/5 - (8 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"O rastlinn\u00fdch mliekach v minulosti a dnes","item":"https:\/\/www.avilu.sk\/o-rastlinnych-mliekach-v-minulosti-a-dnes\/#breadcrumbitem"}]}]