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Tried to make Almond Milk

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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

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