Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 OK, I think my first attempt was pretty decent, but I do see what you all mean when you say it's " gritty " . I really wanted to strain the pulp out of it and I tried with cheesecloth and a regular pasta strainer. However almost nothing (milk-wise) came out! And what would drip through was SLOW. Is this a common occurence? Is there a better method? I tried squeezing the cheesecloth and I just ended up squishing the pulp out of the opening on top and that fell in the milk bowl, so I just put all of it in a jar that's sitting in my fridge right now. I do not want this stuff to go bad; it's very delicious (I sweetened it with honey which goes great with almonds). Is there a special straining device or technique that will help me out here?? Please Help!! Thanks, Jamie Lynn Quote Link to comment Share on other sites More sharing options...
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