We use this Weck jar daily for our homemade nut mylk. It dribbles a tiny amount which is an imperfection as far as I’m concerned, but I haven’t found anything better, to be honest. Reasons why I love this jar the best:
- It is German-made glass, which means it is guaranteed good quality glass (tested for lead – to German standards! Chinese-made glass has unregulated levels of lead, which may mean it has negligible amounts, but then again, it may not).
- The lid system is quite versatile – if you’re a purist and you only want glass in your kitchen, you can just use the glass lid on top. But if you want a tight, leakproof seal then the plastic lid is awesome too.
- It has a simple, elegant shape with a wide neck, making it really easy to clean. (Look in the shop for the large bottle brushes – they are perfect for cleaning it). No nooks or crannies, and because it’s glass, you can see if it’s really clean inside or not.
- Glass looks as good as it did the day you bought it for years and years and years – as long as you don’t drop it on concrete!
These days, we only make cashew mylk because it’s sooo quick and easy to make, and there is no waste (with other nut mylks you need to strain the solids out). Here is my recipe: I put 1/2 cup of raw cashew pieces and one date in a pyrex jug and soak in boiling water for 15 minutes. Then I strain the nuts and date and place them into a blender with just under 1L filtered water. I whizz everything in the blender until I’ve got creamy, yummy cashew mylk! It only takes about a minute, if that. Optional extras could be maple syrup, vanilla essence, cinnamon etc.
PS. Please remember that Weck jars will crack just like any other glass vessel if you subject them to extreme temperature changes. Always warm them first before filling with boiling water! (I speak from experience…)