Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Hi, I've been making almond milk for many years now and use a different method than what NT says. I soak almonds (about 2 cups or so) in filtered water, let it soak from 10 - 15 hours changing the soaking water twice. I then blend it in a blender (in batches) with about a 6-8 cups of water (depending on how rich you want it) and I add 3-4 dates (soft pitted) when I'm blending it and then I strain it through a nutmilk bag. I then add some vanila and a tiny oich of sea saly. You can also blend a vanillas bean along when you are blending it. This makes the best tasting almond milk IMO, I use the milk for a variety of uses as I don't do well with milk products except for butterfat. Piimaman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Most of these fermented nut milks have a short shelf life because they become so sour. Unless they have mold or whatever in them, they have not turned bad just sour. My nut and coconut milk will last about 4 days when I use straight fil mjolk (not the whey). If you cannot tolerate milk, this would not be for you. But I find it cuts down on milk carbs and is delicious. I imagine you could do the same with yogurt or full kefir (but kefir is a bit sour). Fil mjolk is much sweeter than either kefir or yogurt. Make 1/2 gallon nut or coconut milk Add 3/4 fil mjolk. Let sit at room temp for 12 hours. Refrigerate. Kat http://www.katking.com ----- Original Message ----- From: " " <jc137@...> < > Sent: Thursday, October 03, 2002 8:19 AM Subject: Almond Milk Disaster > Hi all, > > I made the almond milk per NT and it was delicious when fresh, but after I let it LF for two days it was inedible--totally sour and nasty. I used whey from high quality commercial yogurt. Any ideas? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Correction: The below should have said 3/4 CUP fil mjolk Kat http://www.katking.com ----- Original Message ----- From: " katking@katking " <katking@...> < > Sent: Thursday, October 03, 2002 9:36 AM Subject: Re: Almond Milk Disaster > Most of these fermented nut milks have a short shelf life because they > become so sour. Unless they have mold or whatever in them, they have not > turned bad just sour. > > My nut and coconut milk will last about 4 days when I use straight fil mjolk > (not the whey). If you cannot tolerate milk, this would not be for you. > But I find it cuts down on milk carbs and is delicious. I imagine you could > do the same with yogurt or full kefir (but kefir is a bit sour). Fil mjolk > is much sweeter than either kefir or yogurt. > > Make 1/2 gallon nut or coconut milk > Add 3/4 fil mjolk. > Let sit at room temp for 12 hours. Refrigerate. > > Kat > http://www.katking.com > > > > > ----- Original Message ----- > From: " " <jc137@...> > < > > Sent: Thursday, October 03, 2002 8:19 AM > Subject: Almond Milk Disaster > > > > Hi all, > > > > I made the almond milk per NT and it was delicious when fresh, but after I > let it LF for two days it was inedible--totally sour and nasty. I used whey > from high quality commercial yogurt. Any ideas? > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Thanks, piimaman and kat--I will try your suggestions! I can do milk fine, just love the taste of nut milks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 At 11:19 AM 10/3/2002 -0400, you wrote: >I made the almond milk per NT and it was delicious when fresh, but after I >let it LF for two days it was inedible--totally sour and nasty. I used >whey from high quality commercial yogurt. Any ideas? I have not seen the recipe (though I have the book but do not have time to look through it this moment). But I have a question to ask. Were the skins of the almonds removed before using them in the recipe? If the skins were left on I find that they impart toxic qualities and " nastiness " . If the almonds are first soaked or blanched the skins can be removed. This makes for a sweeter mix without the toxins. There is a natural bacteria that grows when almonds are soaked in water. It is possible that the bacteria from the almonds and the bacteria from the yogurt clashed with each other. Maybe the almonds could be quickly boiled before using (and after the skins are removed) to remove most of that bacteria to see what happens. I soak almonds every day for my parrots who greatly enjoy them - but I am careful to smell the mix to make sure stray bacteria hasn't gotten in to sour them. I do wash them under fresh water to remove the " scum " of bacteria. The parrots automatically remove and discard the skins - eating only the inner meat. Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Hi Mark, I have also found that soaking them in citric acid takes care of any mold which is another problem Kat http://www.katking.com ----- Original Message ----- From: " theta sigma " <thetasig@...> < > Sent: Thursday, October 03, 2002 10:28 AM Subject: Re: Almond Milk Disaster > At 11:19 AM 10/3/2002 -0400, you wrote: > >I made the almond milk per NT and it was delicious when fresh, but after I > >let it LF for two days it was inedible--totally sour and nasty. I used > >whey from high quality commercial yogurt. Any ideas? > > I have not seen the recipe (though I have the book but do not have time to > look through it this moment). But I have a question to ask. Were the > skins of the almonds removed before using them in the recipe? If the skins > were left on I find that they impart toxic qualities and " nastiness " . If > the almonds are first soaked or blanched the skins can be removed. This > makes for a sweeter mix without the toxins. There is a natural bacteria > that grows when almonds are soaked in water. It is possible that the > bacteria from the almonds and the bacteria from the yogurt clashed with > each other. Maybe the almonds could be quickly boiled before using (and > after the skins are removed) to remove most of that bacteria to see what > happens. > > I soak almonds every day for my parrots who greatly enjoy them - but I am > careful to smell the mix to make sure stray bacteria hasn't gotten in to > sour them. I do wash them under fresh water to remove the " scum " of > bacteria. The parrots automatically remove and discard the skins - eating > only the inner meat. > > Regards, > > -=mark=- Quote Link to comment Share on other sites More sharing options...
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