Rice milk

[Guest guest]

I missed soemthing. Did someone tell someone how to do rice milk? How

about rice dream ice cream? How about non wheat (or spelt) homemade

pasta??????? Jeanie>

>

> Arnold!

>

> Thanks for the info. No wonder it took my half the afternoon and my

batch

> turned out so HUGE!

>

> Fay

>

> >

[Guest guest]

wrote:

>I'm going to look for that Harmony Farms rice milk w/ the 40% calcium

>today,,, I just bought Rice Dream (original enriched) that has 30%

>Calcium... it's a little more watery than soy but I guess I can get used

>to it! hope I can find it in the little box containers so I can put

>them in a lunch box.

Hi ,

I'm peeved. I saw that Harmony Farms rice milk was on sale at Farm

To Market (a place that carries a lot of the " alternative " products I

like) - 2 for $3.00. So I bought four. When I got home, I realized

that I'd bought the kind that wasn't enriched, so it only has 2%

calcium. They're goin' back!

Rice milk does take a little getting used to. The first time I used

it, it was on hot oat bran cereal (it's an avoid, but my doctor says

it's important that I eat it) so I didn't notice the difference so

much. Then I decided to drink it plain and I thought, " Hmmm...this

tastes like rice water. " Well, that's what it is. You get used

to it. Now I like it!

I don't think the Harmony Farms rice milk comes in those little boxes...

Lynn

[Guest guest]

Lynn Hoskins wrote:

> Hi ,

>

> Rice milk does take a little getting used to. The first time I used

> it, it was on hot oat bran cereal (it's an avoid, but my doctor says

> it's important that I eat it) <snip>

I think the updated food lists puts oats on the neutral (unless you

want to lose weight I guess)

[Guest guest]

In a message dated 9/5/00 11:37:11 AM Pacific Daylight Time,

pistachio33@... writes:

<< -------------------------------------->

Hi sara,

how long will the homemade rice milk " keep " in the refridge? I want to try

making it, we go through so much as we have replaced cow's milk with it.

thanks for the info >>

I got the rice milk recipe from the autism book I am reading by Karyn

Seroussi and let me see if it says anything,because I have yet to make

it(busy painting a shed this week).No it does not say how long it lasts.Store

bought lasts 7-10 days and cooked rice I'd keep around for 3-4 days.Guessing

here,but I'd not go longer than 4 days tops. From the sound of it you

probably would be making a new batch every few days .I hope it tastes good.

Sara

[Guest guest]

Somehow I must have missed this little tidbit. Was there a recipe for rice

milk and if so, could I get it please. Thank you.

Diane

blakester97@...

>Hi sara,

>

>how long will the homemade rice milk " keep " in the refridge? I want to try

>making it, we go through so much as we have replaced cow's milk with it.

[Guest guest]

,

Please excuse this if someone else already told you - rice milk is loaded

with sugar so it feeds the yeast. Soy is also bad (common allergen) but I

think I already saw someone advise you on that. Soy is also bad news if

you have thyroid problems.

I eat lunch and dinner foods for breakfast - sure isn't what I want to have

but oh, well......

Annette

[Guest guest]

Can someone please explain to me why rice milk is loaded with sugar! I can

eat rice till the cows come home, and my rice milk is organic, and is

listed as below:

Filtered water, Brown rice, (partially milled) cold pressed safflower oil,

sea salt. Organically grown and produced.

So what is so different to this and eating rice, which doesn't bother me. I

can usually tell if something is high in sugars, as I itch like mad. This

has no effect.

Please explain.

Re: rice milk

> ,

>

> Please excuse this if someone else already told you - rice milk is loaded

> with sugar so it feeds the yeast. Soy is also bad (common allergen) but I

> think I already saw someone advise you on that. Soy is also bad news if

> you have thyroid problems.

>

> I eat lunch and dinner foods for breakfast - sure isn't what I want to

have

> but oh, well......

> Annette

>

>

>

> Send blank message to candidiasis-unsubscribeonelist if you want to

UNSUBSCRIBE !

>

[Guest guest]

i use about a *splash* of soymilk a day. thats probably better, if

shes not allergic. and if you figure out what nuts she can tolerate,

you can make milk out of them once you roast them.

aliqaesong

> My daughter can not tolerate dairy right now, due to a sensitivity

issue. So I'm been putting a little rice milk in her cereal.

That's her only dose. I was wondering rice milk would be considered

the same/worst/less problematic to cows milk when it comes to the

yeast angle?

> Thanks,

> Kari

>

>

[Guest guest]

Dawn,

I'd love to see it if you can find it! Before I realized that my daughter was dairy sensitive, I was doing creative things with cream and stevia that she was loving.

Thanks,

Kari

Rice milk

Unfortunately many of the commercial ready milks are very high in sugar I thought that as well at firstYou could try making her some nut milk by soaking fine ground almonds (or whatever she can handle) in boiling water overnight and then straining this can also be boiled (I'll find the recipe if anyone wants it) to make a creamDawnAges Of Elegance makers of historical clothing, uniforms and bridalwear http://www.agesofelegance.co.uk 0113 277 6716

[Guest guest]

In a message dated 8/2/2004 8:25:38 AM Eastern Daylight Time,

furryboots@... writes:

By the way is coconut flavouring okay for O's; I know coconut milk is avoid?

What is it made of?

[Guest guest]

Hi Dominie...I'd forgotten about Rice Dream Original rice milk. I used

it many years ago, and it has a really nice flavour. Mentioning

" hormones injected into cows " raises alarm bells for me. I use milk in

my coffee, and in my homemade yoghurt. I'll experiment with the Rice

Dream. And see if I can make yoghurt with it, too. Thanks for the

warning about the negative impact on the endocrine system. Cheers

Carlene

>

>

> Hi Shirley - I use Rice Dream Original rice milk, which is on the

cereal

> aisle at Walmart - about $1.89 per quart. I use less than 1 cup per

day

> to either make my immune shake or have a bowl of cereal. I quit

> drinking milk years ago because of the hormones (which are injected

into

> cows to make them produce more milk) - it messed up my endocrine

system.

> I really like the taste of Rice Dream Original. Glad you found one you

> like too. - Dom

[Guest guest]

Carlene, could you please tell me how I could make my own yoghurt...that would be wonderful if I have the ability to make it. I really appreciate it if you could send me in info on how to make it. Thanks so much. Hugs H

From: carlene.grimshaw <carlene.grimshaw@...>Subject: Re: rice milkdominie Date: Monday, December 15, 2008, 8:54 PM

Hi Dominie...I' d forgotten about Rice Dream Original rice milk. I usedit many years ago, and it has a really nice flavour. Mentioning"hormones injected into cows" raises alarm bells for me. I use milk inmy coffee, and in my homemade yoghurt. I'll experiment with the RiceDream. And see if I can make yoghurt with it, too. Thanks for thewarning about the negative impact on the endocrine system. Cheers Carlene>>> Hi Shirley - I use Rice Dream Original rice milk, which is on thecereal> aisle at Walmart - about $1.89 per quart. I use less than 1 cup perday> to either make my immune shake or have a bowl of cereal. I quit> drinking milk years ago because of the hormones (which are injectedinto> cows to make

them produce more milk) - it messed up my endocrinesystem.> I really like the taste of Rice Dream Original. Glad you found one you> like too. - Dom

[Guest guest]

Hi , it's really very simple. Some people will make it up in a jar

- cover the jar in a towel - and leave it in a warm spot unil it sets.

Others, may warm the oven then turn it off, and leave the container in

the oven overnight. Over the years, I've tried so many (various) ways.

All that works for me - is the lazy way - an electric yoghurt maker.

The instructions with the 1-litre yoghurt maker were a little

off-kilter, and didn't quite work out, anyway. So basically (using

bought cow's milk, and dried skim milk powder to fortify plus water) I

measure everything out to a little less than a litre.

Take a 1000mL jug, and pour in 300 - 400mL of whole milk. Then add

filtered water to just over the 900mL mark. Pour into a medium saucepan.

Now add anything from 2 - 4 heaped tablespoons of skim powder. Stir the

mixture thoroughly. Cover the saucepan (mine has a glass lid with

steam-escape hole) and leave on a low heat. You want the mixture quite

hot, but not boiling. I really don't time it. I can tell when it's ready

because it gets a frothy ring around the edge of the saucepan. Now let

it cool right down so it's just warm...but not cold. (...yes, I know, it

sounds like Goldilocks, and The Three Bears!) Strain it into the plastic

yoghurt-maker-container. Then gently stir in at least 1-tblsp of fresh

yoghurt. Only use yoghurt that contains live cultures. I leave the

yoghurt-maker on for anything from 6 - 7 hours. Longer than that and it

starts getting a tart flavour.

I'm sure there are a hundred different ways to make it. Just experiment

with quantites, and times etc. If you want a thicker mixture just add

more milk etc. Find exactly what works for you. If your saucepan doesn't

have a see-through lid just leave a small opening. So, hopefully it

doesn't boil over. Because I don't time mine. Soon, I'll be

experimenting with the Rice Dream rice milk with quantities etc. I'll

still use a cultured cow's milk yoghurt as a starter. Simply because I

don't know of anything else that works! I does work out cheaper making

your own yoghurt. I hope I've covered everything. Now you know why I'm

not a kitchen-show host. Take a look at the instructions..!!! lol hugs

Carlene

>

> Carlene, could you please tell me how I could make my own

yoghurt...that would be wonderful if I have the ability to make it. I

really appreciate it if you could send me in info on how to make it.

Thanks so much. Hugs H

[Guest guest]

, I also meant to add to be scrupulously clean with all containers,

and appliances. If there's even a speck of dust in anything the yoghurt

(usually) will not set. I've noticed when hubby washes up the yoghurt

container sometimes the yoghurt doesn't set. He means well...but he

doesn't rinse the dishes with hot tap water...like I do. Or he'll wash

it up last when the water's greasy. This isn't hubby-bashing (God love

him!) just common-sense. Good luck - Carlene

>

>

> Hi , it's really very simple. Some people will make it up in a

jar

> - cover the jar in a towel - and leave it in a warm spot unil it sets.

> Others, may warm the oven then turn it off, and leave the container in

> the oven overnight. Over the years, I've tried so many (various) ways.

> All that works for me - is the lazy way - an electric yoghurt maker.

> The instructions with the 1-litre yoghurt maker were a little

> off-kilter, and didn't quite work out, anyway. So basically (using

> bought cow's milk, and dried skim milk powder to fortify plus water) I

> measure everything out to a little less than a litre.

>

> Take a 1000mL jug, and pour in 300 - 400mL of whole milk. Then add

> filtered water to just over the 900mL mark. Pour into a medium

saucepan.

> Now add anything from 2 - 4 heaped tablespoons of skim powder. Stir

the

> mixture thoroughly. Cover the saucepan (mine has a glass lid with

> steam-escape hole) and leave on a low heat. You want the mixture quite

> hot, but not boiling. I really don't time it. I can tell when it's

ready

> because it gets a frothy ring around the edge of the saucepan. Now let

> it cool right down so it's just warm...but not cold. (...yes, I know,

it

> sounds like Goldilocks, and The Three Bears!) Strain it into the

plastic

> yoghurt-maker-container. Then gently stir in at least 1-tblsp of fresh

> yoghurt. Only use yoghurt that contains live cultures. I leave the

> yoghurt-maker on for anything from 6 - 7 hours. Longer than that and

it

> starts getting a tart flavour.

>

> I'm sure there are a hundred different ways to make it. Just

experiment

> with quantites, and times etc. If you want a thicker mixture just add

> more milk etc. Find exactly what works for you. If your saucepan

doesn't

> have a see-through lid just leave a small opening. So, hopefully it

> doesn't boil over. Because I don't time mine. Soon, I'll be

> experimenting with the Rice Dream rice milk with quantities etc. I'll

> still use a cultured cow's milk yoghurt as a starter. Simply because I

> don't know of anything else that works! I does work out cheaper making

> your own yoghurt. I hope I've covered everything. Now you know why I'm

> not a kitchen-show host. Take a look at the instructions..!!! lol hugs

> Carlene

[Guest guest]

just in case you are interested in saving a few $$$

google

make own rice milk

http://www.google.com.au/search?hl=en & q=make+own+rice+milk & meta=

2 C rice

4 C water

rinse rice to clean - pour 4 C boiling water over rice & let soak for

1-2

hours - blend 1 C soaked rice with 2 1/2 C water (can be cold water) -

blend rice to a slurry (not a smooth liquid) - pour into a pot &

repeat

with rest of rice - bring to a boil & then reduce heat & simmer for 20

minutes - line colander with nylon tricot or a few layers of

cheesecloth

- put bowl under colander - pour rice mix in colander - another 1 C of

water (or less or more) can be poured over the rice to get out more

milk

- press with the back of a spoon - twist nylon & squeeze out as much

milk

as possible

this milk is very plain and can be flavored with oil, vanilla, salt,

etc.

[Guest guest]

I know a man who works for Borden. We talked about milk and the hormones, and he says that all of the cows that Borden owns are not treated with Hormones and all of the food they are fed is strictly highest quality, and is strictly tested for additives and chemicals to make sure they have none. He says that is why it is so expensive. If the cow has the slightest hint of something off in their system, then the milk they produce won't pass inspection and is sold off to another store brand, or to an off brand. The price truly reflects what is in it. The cheaper the milk the more inpurities it has and more chemicals.

It is the Kroger's Borden that is of the highest quality. Kroger will sell off a grade two bordens to other stores and sell the $6 bordens at their own stores. Funny fact, Borden's is owned by Kroger's, or vise versa, either way, they are the same company. Who would have thought?

I only know this because I am like 5 miles from a borden's factory, and half the people I know work at that factory. I know several others who test and deliver the milk.

I cannot really handle milk myself, but if I drink it or use it to cook, it has to be from a cow, and whole. Everything else makes me sick.

Think about the price next time you buy milk, because the price will truly reflect the contents.

Stacie

[Guest guest]

Thanks Carlene, for explaining this to me. Don't know if I can do it as it sounds complicated to me. I'm going to save it and reread it to see if I can understand it later on. As we all know we tend to have problem concentrating or understanding, so I know I will be excused. Thanks again Carlene, Hugs H

From: carlene.grimshaw <carlene.grimshaw@...>Subject: Re: rice milkdominie Date: Monday, December 15, 2008, 10:03 PM

Hi , it's really very simple. Some people will make it up in a jar- cover the jar in a towel - and leave it in a warm spot unil it sets.Others, may warm the oven then turn it off, and leave the container inthe oven overnight. Over the years, I've tried so many (various) ways.All that works for me - is the lazy way - an electric yoghurt maker. The instructions with the 1-litre yoghurt maker were a littleoff-kilter, and didn't quite work out, anyway. So basically (usingbought cow's milk, and dried skim milk powder to fortify plus water) Imeasure everything out to a little less than a litre.Take a 1000mL jug, and pour in 300 - 400mL of whole milk. Then addfiltered water to just over the 900mL mark. Pour into a medium saucepan.Now add anything from 2 - 4 heaped tablespoons of skim powder. Stir themixture thoroughly. Cover the saucepan (mine has a glass lid withsteam-escape hole) and leave

on a low heat. You want the mixture quitehot, but not boiling. I really don't time it. I can tell when it's readybecause it gets a frothy ring around the edge of the saucepan. Now letit cool right down so it's just warm...but not cold. (...yes, I know, itsounds like Goldilocks, and The Three Bears!) Strain it into the plasticyoghurt-maker- container. Then gently stir in at least 1-tblsp of freshyoghurt. Only use yoghurt that contains live cultures. I leave theyoghurt-maker on for anything from 6 - 7 hours. Longer than that and itstarts getting a tart flavour.I'm sure there are a hundred different ways to make it. Just experimentwith quantites, and times etc. If you want a thicker mixture just addmore milk etc. Find exactly what works for you. If your saucepan doesn'thave a see-through lid just leave a small opening. So, hopefully itdoesn't boil over. Because I don't time mine. Soon, I'll

beexperimenting with the Rice Dream rice milk with quantities etc. I'llstill use a cultured cow's milk yoghurt as a starter. Simply because Idon't know of anything else that works! I does work out cheaper makingyour own yoghurt. I hope I've covered everything. Now you know why I'mnot a kitchen-show host. Take a look at the instructions. .!!! lol hugsCarlene>> Carlene, could you please tell me how I could make my ownyoghurt...that would be wonderful if I have the ability to make it. Ireally appreciate it if you could send me in info on how to make it. Thanks so much. Hugs H

[Guest guest]

Now this I understand, mine does the same thing. He has asked me if we women take classes somewhere or are we just born with knowing how to do things, like hanging pants with a crease, It was funny when he asked me that one day, because my son is like him and my daughter is like me. H

From: carlene.grimshaw <carlene.grimshaw@...>Subject: Re: rice milkdominie Date: Monday, December 15, 2008, 10:59 PM

, I also meant to add to be scrupulously clean with all containers,and appliances. If there's even a speck of dust in anything the yoghurt(usually) will not set. I've noticed when hubby washes up the yoghurtcontainer sometimes the yoghurt doesn't set. He means well...but hedoesn't rinse the dishes with hot tap water...like I do. Or he'll washit up last when the water's greasy. This isn't hubby-bashing (God lovehim!) just common-sense. Good luck - Carlene>>> Hi , it's really very simple. Some people will make it up in ajar> - cover the jar in a towel - and leave it in a warm spot unil it sets.> Others, may warm the oven then turn it off, and leave the container in> the oven overnight. Over the

years, I've tried so many (various) ways.> All that works for me - is the lazy way - an electric yoghurt maker.> The instructions with the 1-litre yoghurt maker were a little> off-kilter, and didn't quite work out, anyway. So basically (using> bought cow's milk, and dried skim milk powder to fortify plus water) I> measure everything out to a little less than a litre.>> Take a 1000mL jug, and pour in 300 - 400mL of whole milk. Then add> filtered water to just over the 900mL mark. Pour into a mediumsaucepan.> Now add anything from 2 - 4 heaped tablespoons of skim powder. Stirthe> mixture thoroughly. Cover the saucepan (mine has a glass lid with> steam-escape hole) and leave on a low heat. You want the mixture quite> hot, but not boiling. I really don't time it. I can tell when it'sready> because it gets a frothy ring around the edge of the saucepan. Now

let> it cool right down so it's just warm...but not cold. (...yes, I know,it> sounds like Goldilocks, and The Three Bears!) Strain it into theplastic> yoghurt-maker- container. Then gently stir in at least 1-tblsp of fresh> yoghurt. Only use yoghurt that contains live cultures. I leave the> yoghurt-maker on for anything from 6 - 7 hours. Longer than that andit> starts getting a tart flavour.>> I'm sure there are a hundred different ways to make it. Justexperiment> with quantites, and times etc. If you want a thicker mixture just add> more milk etc. Find exactly what works for you. If your saucepandoesn't> have a see-through lid just leave a small opening. So, hopefully it> doesn't boil over. Because I don't time mine. Soon, I'll be> experimenting with the Rice Dream rice milk with quantities etc. I'll> still use a cultured cow's milk

yoghurt as a starter. Simply because I> don't know of anything else that works! I does work out cheaper making> your own yoghurt. I hope I've covered everything. Now you know why I'm> not a kitchen-show host. Take a look at the instructions. .!!! lol hugs> Carlene

[Guest guest]

I went for many years on rice milk.

But when you look at what is in it... there is nothing there but lots of sweeteners.

Not a substantial amount of protein at all and the calcium is carbonate, which is no good at all for our bones.

I now have severe osteoporosis.

So I hope you are supplementing with hydroxyappettite and one with all the co factors and vit. c.

And know you are not getting any protein in it.

I have a powder with whey and rice protein which I use for cereal and smoothies.

ellie

Ellie Gunterwww.emaginedesigns.com727-393-2226

rice milk

Hi Shirley - I use Rice Dream Original rice milk, which is on the cereal aisle at Walmart - about $1.89 per quart. I use less than 1 cup per day to either make my immune shake or have a bowl of cereal. I quit drinking milk years ago because of the hormones (which are injected into cows to make them produce more milk) - it messed up my endocrine system. I really like the taste of Rice Dream Original. Glad you found one you like too. - Dom

>> After reading about the unhomogenated milk I wanted to ad that I have switched to rice milk which is made from brown rice and I like it a lot. It has the look of skim milk but since some of us are gluten intolerant it is gluten free. I get mine from the Giant (their brand) and is is also organic. Just wanted to put in my 2 cents worth - chuckle. God bless you all. I know you know this already but we are all in this together. I just love reading all the information on various subjects. I've learned a lot.> > Shirley Godbout>

[Guest guest]

Get a yogurt maker for about 50.00.

Ellie Gunterwww.emaginedesigns.com727-393-2226

Re: rice milkdominie Date: Monday, December 15, 2008, 8:54 PM

Hi Dominie...I' d forgotten about Rice Dream Original rice milk. I usedit many years ago, and it has a really nice flavour. Mentioning"hormones injected into cows" raises alarm bells for me. I use milk inmy coffee, and in my homemade yoghurt. I'll experiment with the RiceDream. And see if I can make yoghurt with it, too. Thanks for thewarning about the negative impact on the endocrine system. Cheers Carlene>>> Hi Shirley - I use Rice Dream Original rice milk, which is on thecereal> aisle at Walmart - about $1.89 per quart. I use less than 1 cup perday> to either make my immune shake or have a bowl of cereal. I quit> drinking milk years ago because of the hormones (which are injectedinto> cows to make them produce more milk) - it messed up my endocrinesystem.> I really like the taste of Rice Dream Original. Glad you found one you> like too. - Dom

[Guest guest]

How about organic milk?

Ellie Gunterwww.emaginedesigns.com727-393-2226

Re: rice milk

I know a man who works for Borden. We talked about milk and the hormones, and he says that all of the cows that Borden owns are not treated with Hormones and all of the food they are fed is strictly highest quality, and is strictly tested for additives and chemicals to make sure they have none. He says that is why it is so expensive. If the cow has the slightest hint of something off in their system, then the milk they produce won't pass inspection and is sold off to another store brand, or to an off brand. The price truly reflects what is in it. The cheaper the milk the more inpurities it has and more chemicals.

It is the Kroger's Borden that is of the highest quality. Kroger will sell off a grade two bordens to other stores and sell the $6 bordens at their own stores. Funny fact, Borden's is owned by Kroger's, or vise versa, either way, they are the same company. Who would have thought?

I only know this because I am like 5 miles from a borden's factory, and half the people I know work at that factory. I know several others who test and deliver the milk.

I cannot really handle milk myself, but if I drink it or use it to cook, it has to be from a cow, and whole. Everything else makes me sick.

Think about the price next time you buy milk, because the price will truly reflect the contents.

Stacie

[Guest guest]

Does anyone know a rice milk w/o safflower oil or corn? We have allergies to

almonds & hemp.

Thanks, Kathy

[Guest guest]

What was the deal a while back about rice milk (having arsenic?) Was that

all/most rice milk or just certain brands. I tried one coconut milk (canned, no

time to make my own) and didn't care for the taste. Which milk substitute

tastes the best and is the most nutritious other than coconut? I've never tried

hemp. Does it taste fine?

Thanks,

>

> Ryza Rice Milk I believe has no added oils.

>

>

>

> From: [mailto: ]

> On Behalf Of KathyB

> Sent: Tuesday, February 16, 2010 11:38 AM

>

> Subject: [ ] Rice milk

>

>

>

>

>

>

> Does anyone know a rice milk w/o safflower oil or corn? We have allergies to

> almonds & hemp.

>

> Thanks, Kathy

>

>

[Guest guest]

Ryza has no added oil, but does have carrageenan.

http://www.ryza.ca/english/products.htm

Natur-a uses canola oil.

http://well.ca/products/natur-a-enriched-rice-beverage_19395.html

KathyB wrote:

>

>

> Does anyone know a rice milk w/o safflower oil or corn? We have

> allergies to

> almonds & hemp.

>

> Thanks, Kathy

>

>

[Guest guest]

All non-organic rice has varying trace amounts of arsenic.

jtmk98.535597 wrote:

>

> What was the deal a while back about rice milk (having arsenic?) Was

> that all/most rice milk or just certain brands. I tried one coconut

> milk (canned, no time to make my own) and didn't care for the taste.

> Which milk substitute tastes the best and is the most nutritious other

> than coconut? I've never tried hemp. Does it taste fine?

> Thanks,

>

>

>

> >

> > Ryza Rice Milk I believe has no added oils.

> >

> >

> >

> > From:

> <mailto: %40>

> [mailto:

> <mailto: %40>]

> > On Behalf Of KathyB

> > Sent: Tuesday, February 16, 2010 11:38 AM

> >

> <mailto: %40>

> > Subject: [ ] Rice milk

> >

> >

> >

> >

> >

> >

> > Does anyone know a rice milk w/o safflower oil or corn? We have

> allergies to

> > almonds & hemp.

> >

> > Thanks, Kathy

> >

> >