Re: confused about nut milks

[Guest guest]

Hello,Good Question!The Vitamix can rupture cell walls (up to 98% of the cell walls of some fruits and vegetables!) but the popped open cell walls are still in the drink. These are VERY fine, but you can tell they are there. A "Whole Fruit" Juice in the Vitamix has more of the texture of a "smoothie" thick and creamy, while if you strain it, it is like a pure juice - watery and thin.The same holds true of nuts. If you blend them and leave the fiber (cell walls of the nuts) in the drink, the fiber usually falls to the bottom after it settles. Some people choose to strain out this fiber because they like the texture of their nut milk to be thin and watery (more like real milk) than thick and creamy. Either way is appropriate - it is more a matter of your personal taste!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Jan 13, 2012, at 7:58 AM, busymomothree wrote:

I thought that the VM liquifies things we put into it. Why then, is there pulp to be strained out of nut milks? Wouldn't it make sense to just process a bit longer to completely liquify the nut?

[Guest guest]

That makes sense, thank you!