Herbal Remedies - Almond Milk smoother

[Guest guest]

Granny Lee is on the right track.

 

Just double or triple the cheese cloth to get smoother almond milk.

 

In fact, you can take what is left int he cheese cloth after

straining and use the " duff " to make almond or other nut cheese!

 

Sylvia

 

 

herbal remedies , " tvksi " <leo@1...> wrote:

> sometimes i use cheese cloth and press the milk from the pulp, but

> since i put total nutrician in my raw egg/almond milk shake, i just

> set the blender on liquify and it makes it smooth enough for me.

but

> i'm one who eats to live.. not much on living to eat... anymore..

<G>

>

> love.. granny lee

>

> herbal remedies , " ELIZABETH ELLIOTT "

> <eliz3378@e...> wrote:

> > Where do you find a sprouting bag? I made some almond milk today

> but it is

> > too thick and gritty for my son and his dad. His dad loves

almond

> milk and

> > thought it had good flavor but couldn't get past the grittiness.

> > Investigate before you vaccinate!!

> >

> > Elizabeth Elliott, Birth Doula

> >>

[Guest guest]

How tiny are the holes on a stainless steel Strainer? Are we talking

like the little hand held jobs that you can buy in kitchen wares dept?

 

Multi layers of cheese cloth will get almost every stray piece

of " grit " save the teeny-tinyest. Esepcially if her family is not

liking the chuncks.

 

We like them ourselves, but there have been times when i have

strained.

 

Sylvia

 

herbal remedies , Suzanne <suziesgoats>

wrote:

> So, why wouldn't a stainless steel strainer work also?

> Suzi

>

> Sylvia <h10feet> wrote:

> Granny Lee is on the right track.

>

> Just double or triple the cheese cloth to get smoother almond milk.

>

> In fact, you can take what is left int he cheese cloth after

> straining and use the " duff " to make almond or other nut cheese!

>

> Sylvia

>

>

>

>

>

> Mail SpamGuard - Read only the mail you want.

[Guest guest]

Yeah... I have a couple....I like them better than cheesecloth.. they are double lined.. got them thru a restaurant supplier... but I think a kitchen type store would probably carry them... you need the double mesh ones.. ROFL.. guess this is my next project... haven't made almond milk as I haven't drank milk since I was a teenager.. milk and I didn't really get along...

 

SuziSylvia <h10feet wrote:

How tiny are the holes on a stainless steel Strainer? Are we talking like the little hand held jobs that you can buy in kitchen wares dept?Multi layers of cheese cloth will get almost every stray piece of "grit" save the teeny-tinyest. Esepcially if her family is not liking the chuncks.We like them ourselves, but there have been times when i have strained.Sylviaherbal remedies , Suzanne wrote:> So, why wouldn't a stainless steel strainer work also?> Suzi> > Sylvia wrote:> Granny Lee is on the right track.> > Just double or triple the cheese cloth to get smoother almond milk.> > In fact, you can take what is left int he cheese cloth after > straining and use the "duff" to make almond or other nut cheese!>

> Sylvia> > > > > > Mail SpamGuard - Read only the mail you want.Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian

ShillingtonDoctor of NaturopathyDr.IanShillington

[Guest guest]

Sylvia

 

How do you make a nut cheese? Do you have instructions? It sounds good.

Something that I never heard or thought of.

 

Lynn

-

" Sylvia " <h10feet

<herbal remedies >

Monday, February 23, 2004 7:37 PM

Re: Herbal Remedies - Almond Milk smoother

 

 

> Granny Lee is on the right track.

>

> Just double or triple the cheese cloth to get smoother almond milk.

>

> In fact, you can take what is left int he cheese cloth after

> straining and use the " duff " to make almond or other nut cheese!

>

> Sylvia

[Guest guest]

I posted a couple of different recipes about 3 weeks ago.

 

I checked the archives real quick and didnt see any other recipes for

Nut cheese or Nut milk?

 

Nut Milk is super easy:

 

you just pick your favorite nut (almonds and cashews make the best in

my opinion).

I start with about 1 1/2 cups of water and then add about 1/2 cup of

SPROUTED nuts and blend until milky. Then depending on the taste (or

watery-ness) I continue to add a few more nuts at a time until i get

the milk type consistancy that i want.

 

Some people grind the nuts first and then add the water, but i find

it works a bit easier if you add the nuts to the water and

grind/puree.

 

 

Nut cheese is similar in concept, but just so you know, the

consistancy is more like Cream Cheese or farmers cheese than melty

gooy cheeses you can get in the store...but extremely yummy and far

more nutritious.

 

I'll see if i can find my previous post and repost a couple for you,

unless someone else copied them to their desktop?????

 

Sylvia

 

herbal remedies , <pearlmoon@a...> wrote:

> Sylvia

>

> How do you make a nut cheese? Do you have instructions? It sounds

good.

> Something that I never heard or thought of.

>

> Lynn

> -

> " Sylvia " <h10feet>

> <herbal remedies >

> Monday, February 23, 2004 7:37 PM

> Re: Herbal Remedies - Almond Milk smoother

>

>

> > Granny Lee is on the right track.

> >

> > Just double or triple the cheese cloth to get smoother almond

milk.

> >

> > In fact, you can take what is left int he cheese cloth after

> > straining and use the " duff " to make almond or other nut cheese!

> >

> > Sylvia

[Guest guest]

Here you go Lynn,

 

I couldnt see your email or i would have just sent these to you

direct.

 

Appologies to everyone else.

 

Sylvia

 

OK, here they are, but i have to say that credit for these go

to " Raw: The UnCook Book " . I adapted these ever so slightly since i

did not want to use some of the ingredients during the cleanse since

I was not sure if they were cool to use or because I wanted to change

the flavor slightly. If you have never seen this book, i would highly

recommend it for some neat recipes!

Note: all ingredients are organic & seeds and nuts have been sprouted!

 

ALMOND FLOWER CHEESE:

1/2 Cup Sunflower Seeds

1 Cup Almonds

1 to 2 cups of liquid (such as Purified water, juice or veggie broth)

1 clove of garlic minced

2 to 3 Tblsp Chives

1 Tblsp Basil

1 Tblsp Dill

1 tsp Thyme

pinch of Celtic sea Salt or Braggs Liq Aminos

 

Grind nuts and seeds in a food processor until fine. Set aside. In a

blender place 1 cup of the liquid and minced garlic then blend. Add

ground nuts and seeds; you may need to scrape the sides down

periodically and add more liquid to get the texture somewhat smooth

*Be careful not to add too much liquid*.

Add herbs, blend and taste to adjust.

Once you have a smooth consistancy (kind of like hummus) empty

contents into a collander lined with cheesecloth. Place the

collander over a bowl and allow some of the liquid to drain off.

 

You can use it after about 4 hours (depending on how much liquid you

added and how wet it is when you are ready to use it).

 

Lasts about 3 days in the fridge if you dont eat it all!

 

Ricotta Style Cheese

 

1 Cup of Coconut water

1 Cup of other liquid (such as jucie or water, or broth)

2 Cups of walnuts or Almonds

1 cup of Pine Nuts

3 to 4 Tblsp of Lemon Juice (Fresh squeezed of course!)

1/2 tsp of pepper

Salt or Shoyu to taste

 

Grind nuts and seeds in a food processor until fine. Set aside. In a

blender place Lemon Juice and Coconut juice then blend. Add ground

nuts and seeds; you may need to scrape the sides down periodically

and add more of the other liquid to get a somewhat smooth texture

*Be careful not to add too much liquid*.

Add pepper and Salt or Shoyu (NOT BOTH), blend and taste to adjust.

 

Once you have a smooth consistancy (kind of like hummus) empty

contents into a collander lined with cheesecloth. Place the

collander over a bowl and then place a bowl over the cloth wrapped

Cheeese mixture; allow liquid to drain off. (The bowl is to help

drain off more liquid and will give you a firmer texture of " cheese "

 

You can use it after about 4 hours (depending on how much liquid you

added and how wet it is when you are ready to use it).

 

Lasts about 2 to 3 days in the fridge

 

NACHO CHEESE

 

Use the Ricotta recipe above, but when adding liquid to blender, add

the following:

1/4 red bell pepper minced

1 to 2 Garlic cloves Minced

1/2 Habanero minced (or a whole one if you like any more fire than

you are already getting from TT!)

1 to 2 tsp ground cumin

1 to 2 tsp ground tumeric

1/4 cup finely minced Cilantro

1/4 finely minced onion

 

Add the nuts and then prepare same as ricotta cheese.

 

Good luck and happy eating!

 

Sylvia

 

 

herbal remedies , <pearlmoon@a...> wrote:

> Sylvia

>

> How do you make a nut cheese? Do you have instructions? It sounds

good.

> Something that I never heard or thought of.

>

> Lynn

>

[Guest guest]

How do you sprout nuts?

-------Kimberley Medlin---------

[Guest guest]

I think there is info int he files, however.....

 

Suzi just hooked me up with this great Link last week and there is a

ton of info on this site about sprouting and you can buys stuff to

sprout and to sprout with and recipes too!

 

http://www.sproutpeople.com/

 

Check it out!

 

Sylvia

 

herbal remedies , " Michael and Kimberley

Medlin " <medlins@e...> wrote:

> How do you sprout nuts?

>

> -------Kimberley Medlin---------