Guest guest Posted November 20, 2006 Report Share Posted November 20, 2006 Hi angelakitching, > I am British, so wondered if I had made a mistake with the quantities- > we use the metric system, but I live in the States and my sons told me > that 2 quarts = 8 cups. So I increased the quantity of nuts and water > proportionately to make 2 quarts. I am Canadian, and use both the imperial and the metric system for cooking and baking - it does get confusing at times, especially when I'm adapting a recipe. This may help http://www.onlineconversion.com/volume.htm http://www.onlineconversion.com/weight.htm 1 litre is approximately equal to 1 quart which is ~equal to 4 cups (1 cup should be about 250 mL). Your measurements should be correct. > I waited till the liquid was cold before adding the honey and Progurt > (as indicated in a previous message when I asked about types of > yoghurt makers). > I used a processor to puree the nuts before making the milk. I was > surprised that there were lots of nuts in the sieve after straining it. > I wondered if this was the root cause. Should I use the machine I use > to make smoothies( the small blender)? Would that grind the nuts more > finely? > Would that produce thicker milk? Did you grind the nuts after heating them in the water? This may work better for you: Take the ground (they need not be finely ground) cashew and bring to a boil then simmer for 5-10 minutes. After they have cooled sufficiently pour the nuts and water in a blender or food processor. You need only cool it enough to keep the lid of the processor/blender from blowing off from the steam. Process the nuts and water until it is finely ground nuts in the milk. This may take a number of minutes. Stop and start a few times so you don't overheat your blender/processor. Pour the mixture in a seive or strainer lined with a clean dish cloth or a number of layers of clean cheesecloth. Collect the nut milk in a bowl placed under the seive/strainer. This is the thick, nutrient rich nut milk. (I add the nut residue to a small amount of water and simmer for 5- 10 minutes again and then strain this lot. It makes a much thinner nut milk, but I feel better this way since I have to toss out the nut residue. The nut residue has concentrated fiber and should be tossed since it will feed gut bugs now that all the fat and nutrients have been removed) > Would the milk still separate? That may prevent the separation. Your nut milk may have been too thin. > It also seemed odd adding only 1/4 tsp of Progurt to 2 quarts of > liquid. Did I misunderstand? No, that's what the website says. > PS without sounding immodest, I'm an able cook who enjoys cooking, but > my failures have intimidated me and I'm now frightened of trying a I've had a number of failures - I just give them to my husband to eat. My next adventure in cooking is to try and make cultured organic butter. Sheila, SCD Feb. 2001, UC 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2006 Report Share Posted November 20, 2006 > > Hi angelakitching, > > > I am British, so wondered if I had made a mistake with the > quantities- > > we use the metric system, but I live in the States and my sons told > me > > that 2 quarts = 8 cups. So I increased the quantity of nuts and > water > > proportionately to make 2 quarts. > > I am Canadian, and use both the imperial and the metric system for > cooking and baking - it does get confusing at times, especially when > I'm adapting a recipe. This may help > http://www.onlineconversion.com/volume.htm > http://www.onlineconversion.com/weight.htm > > 1 litre is approximately equal to 1 quart which is ~equal to 4 cups > (1 cup should be about 250 mL). Your measurements should be correct. > > > > I waited till the liquid was cold before adding the honey and > Progurt > > (as indicated in a previous message when I asked about types of > > yoghurt makers). > > > I used a processor to puree the nuts before making the milk. I was > > surprised that there were lots of nuts in the sieve after straining > it. > > I wondered if this was the root cause. Should I use the machine I > use > > to make smoothies( the small blender)? Would that grind the nuts > more > > finely? > Would that produce thicker milk? > > Did you grind the nuts after heating them in the water? > > This may work better for you: > > Take the ground (they need not be finely ground) cashew and bring to > a boil then simmer for 5-10 minutes. After they have cooled > sufficiently pour the nuts and water in a blender or food processor. > You need only cool it enough to keep the lid of the processor/blender > from blowing off from the steam. > Process the nuts and water until it is finely ground nuts in the milk. > This may take a number of minutes. Stop and start a few times so you > don't overheat your blender/processor. > > Pour the mixture in a seive or strainer lined with a clean dish cloth > or a number of layers of clean cheesecloth. Collect the nut milk in > a bowl placed under the seive/strainer. This is the thick, nutrient > rich nut milk. > > (I add the nut residue to a small amount of water and simmer for 5- > 10 minutes again and then strain this lot. It makes a much thinner > nut milk, but I feel better this way since I have to toss out the nut > residue. The nut residue has concentrated fiber and should be tossed > since it will feed gut bugs now that all the fat and nutrients have > been removed) > > > > Would the milk still separate? > > That may prevent the separation. Your nut milk may have been too > thin. > > > It also seemed odd adding only 1/4 tsp of Progurt to 2 quarts of > > liquid. Did I misunderstand? > > No, that's what the website says. > > > PS without sounding immodest, I'm an able cook who enjoys cooking, > but > > my failures have intimidated me and I'm now frightened of trying a > > I've had a number of failures - I just give them to my husband to > eat. My next adventure in cooking is to try and make cultured > organic butter. > > Sheila, SCD Feb. 2001, UC 22yrs > mom of and > Thanks for making me laugh! Not sure if my husband would be so accommodating! Quote Link to comment Share on other sites More sharing options...
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