Guest guest Posted October 22, 2005 Report Share Posted October 22, 2005 I have never tried it that way, but I believe the milk is created because the blender is chopping the whole almonds. Almond flour wouldn't work very well. Also, if you use whole almonds, you can strain out the flour. The flour you get is very fine and excellent for baking bread. Laurie mom to PDD & ADD, SCD 2 yrs. > > Can the almond flour I just purchased from Lucy's Kitchen be used to make nut yogurt or does it require that I blend raw cashews in a blender? Has anyone used almond flour and how did it turn out? > > Thanks, > > , Dad to Jordan 14, SCD 8 mo. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 Hi Laurie, > > I have never tried it that way, but I believe the milk is created > because the blender is chopping the whole almonds. Almond flour > wouldn't work very well. > > Also, if you use whole almonds, you can strain out the flour. The > flour you get is very fine and excellent for baking bread. Elaine recommended that the nut flour residue leftover from making nut milk being thrown out because all the good stuff is left in the nut milk and the residue is very concentrated cellulose - which can feed harmful microbes. I take the leftover residue and add a second amount of boiling water and strain it. It is often thinner than the first " milking " but can be simmered down to thicken. Then I toss the leftover residue (I compost it). Sheila, SCD 56 mos, 21 years UC mom of , SCD 41 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2005 Report Share Posted October 23, 2005 wrote: >Can the almond flour I just purchased from Lucy's Kitchen be used to make nut yogurt or does it require that I blend raw cashews in a blender? Has anyone used almond flour and how did it turn out? > >Thanks, > >, Dad to Jordan 14, SCD 8 mo. > > Here's Donna's recipe. I haven't done it with the flour, just with whole almonds. It's comes out wonderfully! Also, I don't bother warming up the water before blending it with the nuts because it gets pretty warm after running for 10 minutes in the blender (my water does start at room temp, though). Steph, Aspie, 2 1/2 months SCD ALMOND YOGURT by Donna Becker NUT YOGHURT RECIPE Ingredients: 2 Cups almond flour from blanched almonds ( OR (equivalent to) 1 1/3 cup whole blanched almonds OR (equivalent to) 2/3 Cup plus 1 T almond butter from blanched almonds) 2 TBL clear honey WARM WATER Yoghurt starter (ProGurt by GI ProHealth) MAKING ALMOND MILK 1 Begin warming up your yogurt maker. 2.Put nuts or nut flour into food processor and turn into nut butter. (OR use nut flour in blender and skip this step but the end product will not taste as smooth and the final bacterial cell counts may be lower). 3. Add 2 tablespoons of honey 4. Add enough warm water (approximately 100F) to get a total of 4 cups. ( If water is warm to the touch it should be perfect.) 5. Blend for 10 minutes. TURNING ALMOND MILK TO YOGURT 6. Make sure your almond milk is not higher than 102F. (it should be perfect if you used warm but not hot water in first place to make the milk). 7. Add 1/8 tsp GIprohealth starter to 1 quart of almond milk. 8. give a few quick pulses with blender to mix. 9. Pour into container in yoghurt maker. 10 During first few hours of fermentation the fermenting almond milk will separate causeing a clear watery liquid in bottom. If you take the time to mix this layer back into the upper layer at specific points during fermentation process, you will have a thicker, better quality product, in the end. Mixing should be on the bottom of the vessel, gently, with a wire whisk, after 1 hour and again between 2-3 hours, and if possible once between 5-10 hours. (This mixing schedule seems to work best for Custom Probiotic starter. the ProGurt starter seems to need mixing as well but there is no point in mixing it before the first 3 hours since it has thickened up at all before then so I just give it a mix as I thick of it over the 12 hours a few times.) OR If these mixing steps are not possible you will still have a yogurt but it will not be as thick. Iit will be more like watery pancake batter. If only some mixing steps are possible than do what you can. I often start my yogurt at night and do the first few mixing steps before bed. 10. Ferment for 12 hours. OR you want it done in 8 hours than use double the starter and you will get a nice yogurt in 8 hours. OR you have started it and it will be done at time you wont be home than use a timer and have it shut off at the scheduled time. It will be fine at room temp until you return (within the next 4 hours or so). 11. Place in the fridge 5-8 hours. It will get thicker as it cools. TURNING YOUR ALMOND MILK TO A SUBSTITUTE FOR DRY CURD COTTAGE CHEESE (OR JUST A THICKER YOGURT) 12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve 13. Pour the yoghurt in the cheesecloth so that it can drip. OR Donvier makes a little container with a cover and a screen that is made for dripping yogurt which is available through www.lucyskitchenshop.com 14. Drip for about an hour, or longer if you'd like the yoghurt thicker. By pressing it you can get something that resembles cheese. 15. If you want to drip it and then freeze it to use in recipes than it will no longer be able to have live organisms in it but it will still be perfect for cooking. If your yogurt gets old it is no longer live (greater than 2 weeks) than you can drip it and freeze it and use in place of dry curd cottage cheese in any recipes. (Dont throw it out - it makes a nice ingredient for many recipes that normally would have dairy in it). Quote Link to comment Share on other sites More sharing options...
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