Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 Hi Jamie Lynn, Good For You! for making the almond milk. This might be repetitive but since I don't know how your making the milk I will just include my method. 1) Purchase raw (organic) almonds. 2) Soak overnight in fresh filtered water to release the enzyme inhibitor for easier digestion and to " activate " the almonds. 3a) Next day pour off the water. 3b) I would remove the skins. After you soak them, they slip right off. It is easier on the digestion and less grit in the milk. 4) Put about 1/2 cup of the almonds in a blender and grind them up. 5) Add about 3 cups water and blend for approx. 2 minutes. (it will be creamy) 6) Strain and refrigerate. 7) For taste you can add a sweetener of your choice. Since I cannot play around with sweets I use liquid stevia with GSE. Tip: *Use a fine mesh coffee filter like the Melita Gold filters. You will find it easier to push the liquid through the filter using a spatula or something similar. Do not use a paper filter, they are too fine and kitchen sieves are too course. *Use the pulp in your next batch of bread or cookies. Good nutmilkin'!! *Brigitte On Jan 23, 2005, at 4:05 AM, herbal remedies wrote: > > Message: 11 > Sat, 22 Jan 2005 22:27:20 -0000 > " Jamie Lynn " <jalynned > Tried to make Almond Milk > > > > 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...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 Would the strainer/blade in my (new) juicer work for straining the almond milk? --- ATrulyFreeSpirit <PlaysByTheSea wrote: > > Hi Jamie Lynn, > > Good For You! for making the almond milk. > > This might be repetitive but since I don't know how > your making the > milk I will just include my method. > > 1) Purchase raw (organic) almonds. > > 2) Soak overnight in fresh filtered water to release > the enzyme > inhibitor for easier digestion and to " activate " the > almonds. > > 3a) Next day pour off the water. > 3b) I would remove the skins. After you soak them, > they slip right > off. It is easier on the digestion and less grit in > the milk. > > 4) Put about 1/2 cup of the almonds in a blender and > grind them up. > > 5) Add about 3 cups water and blend for approx. 2 > minutes. (it will be > creamy) > > 6) Strain and refrigerate. > > 7) For taste you can add a sweetener of your choice. > Since I cannot > play around with sweets I use liquid stevia with > GSE. > > Tip: > *Use a fine mesh coffee filter like the Melita Gold > filters. You will > find it easier to push the liquid through the filter > using a spatula or > something similar. Do not use a paper filter, they > are too fine and > kitchen sieves are too course. > > *Use the pulp in your next batch of bread or > cookies. > > > Good nutmilkin'!! > > *Brigitte > On Jan 23, 2005, at 4:05 AM, > herbal remedies wrote: > > > > > Message: 11 > > Sat, 22 Jan 2005 22:27:20 -0000 > > " Jamie Lynn " <jalynned > > Tried to make Almond Milk > > > > > > > > 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 > > > > > Mail - Easier than ever with enhanced search. Learn more. http://info.mail./mail_250 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 This is probably a dumb question, but what if I can't find organic almonds. Can I use non organic for almond milk? I am still looking for organic but until I find some. Would it still be better than cows milk? Thanks! herbal remedies , ATrulyFreeSpirit <PlaysByTheSea@e...> wrote: > > Hi Jamie Lynn, > > Good For You! for making the almond milk. > > This might be repetitive but since I don't know how your making the > milk I will just include my method. > > 1) Purchase raw (organic) almonds. > > 2) Soak overnight in fresh filtered water to release the enzyme > inhibitor for easier digestion and to " activate " the almonds. > > 3a) Next day pour off the water. > 3b) I would remove the skins. After you soak them, they slip right > off. It is easier on the digestion and less grit in the milk. > > 4) Put about 1/2 cup of the almonds in a blender and grind them up. > > 5) Add about 3 cups water and blend for approx. 2 minutes. (it will be > creamy) > > 6) Strain and refrigerate. > > 7) For taste you can add a sweetener of your choice. Since I cannot > play around with sweets I use liquid stevia with GSE. > > Tip: > *Use a fine mesh coffee filter like the Melita Gold filters. You will > find it easier to push the liquid through the filter using a spatula or > something similar. Do not use a paper filter, they are too fine and > kitchen sieves are too course. > > *Use the pulp in your next batch of bread or cookies. > > > Good nutmilkin'!! > > *Brigitte > On Jan 23, 2005, at 4:05 AM, herbal remedies wrote: > > > > > Message: 11 > > Sat, 22 Jan 2005 22:27:20 -0000 > > " Jamie Lynn " <jalynned> > > Tried to make Almond Milk > > > > > > > > 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...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 Hi Brigitte and Jamie Lynn, When I make mine, I don't throw away the soaking water - with almonds you can safely use that water to make the milk with. So I soak mine overnight, and then just throw the whole lot into the blender, and blend it for 2 minutes, soak water and all, skin and all. Then I strain the mixture through a cloth as I don't like it with the bits of almond in it. And voila, I have my milk :-) love Lisa - ATrulyFreeSpirit herbal remedies Sunday, January 23, 2005 5:18 PM Herbal Remedies - Re: Almond Milkin' Hi Jamie Lynn,Good For You! for making the almond milk.This might be repetitive but since I don't know how your making the milk I will just include my method. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 Thanks for the responses, Brigette and Lisa! Well, I think my problem was that I used way too many almonds for the amount of water I used, so the end product was VERY thick!! Thanks again for the advice!! Jamie Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 Aha!! LOL. I use one cup (one 100 gram pack) of almonds to one liter of water. Let us know how it goes with the next batch :-) love Lisa - Jamie Lynn herbal remedies Monday, January 24, 2005 6:27 PM Herbal Remedies - Re: Almond Milkin' Thanks for the responses, Brigette and Lisa! Well, I think my problem was that I used way too many almonds for the amount of water I used, so the end product was VERY thick!! Quote Link to comment Share on other sites More sharing options...
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