In each case the milk-maker puts protein and other healthy nutrients from the plant ingredients into water. This often means soaking the ingredient for up to 12 hours. After that they can be ground into a smooth paste. Or instead of soaking the ingredient, the milk-maker just grinds it up while dry, into a powdery flour. Either the paste or the flour can then be mixed with water. Sometimes the milk is strained, separating the liquid from fine gritty bits. Usually milk-makers add other ingredients, like gums to thicken the milk and vitamins to make it healthier.
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