Tried to make Almond Milk Jamie

[Guest guest]

Jamie Lynn

 

If you really like almond milk and you think you will use it often,

then i recommend going to a cooking or similar garget type store and

finding yourself a good SS Mesh Strainer (or nylon if you can find

it, but they are not as durable)

 

I got myself a super fine SS meshone and it works great for almond

milk and is small enough to fit over a glass measuring cup. It is a

little bit of a chore to strain and press the milk out, but it is

well worth the effort since the stuff found commerically is

not " Soaked/Sprouted " Almonds.

 

If you can not purchase organic almonds locally, then try getting

them online. www.sproutpeople.com

 

I use the almond grit for all sorts of stuff, in baking or sometimes

i will add a drop or 2 of honey and make it into a spread for

toast. You can also add it to other batches of almond milk cheese.

 

Sylvia

 

herbal remedies , " Jamie Lynn " <jalynned>

wrote:

>

>

> 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