Guest guest Posted January 23, 2005 Report 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
Guest guest Posted January 23, 2005 Report 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
Guest guest Posted January 23, 2005 Report 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
Guest guest Posted January 24, 2005 Report 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
Guest guest Posted January 24, 2005 Report 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
Guest guest Posted January 24, 2005 Report 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
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