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Nancy,
Here's a link: http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
You can bookmark the page by clicking on "Bookmark Topic" at the top of the thread on the upper left side.
Also, you can find it by clicking on the MICROSCOPIC COLITIS SUPPORT Forum Index link (not the Main Message Board link) below a thread of posts and at the beginning of a thread. Scroll down until you see Recipes and Cooking Information. Dee's Kitchen is directly below that.
Gloria
Paging Gloria
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irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
So my first official batch of almond milk was a success and not gritty at all- YAY! I didn't think to measure how much milk I yielded with one cup of almonds but the final product was perfect- not too watery or weak. I wasn't as brave as Sara in making something yummy with the pulp... I had way too much on my *to-do* list that day;) So, Sara, let us know how the mad scientist project turned out. It really sounds promising.
I also decided to freeze some of the almond milk in an ice cube tray with the thought of using the cubes in smoothies. I haven't given this a try yet however. I'll let a few cubes melt and give it a taste test as well to see how the milk handles after freezing it.
Has anyone noticed the milk separates when it sits for a while?
I also decided to freeze some of the almond milk in an ice cube tray with the thought of using the cubes in smoothies. I haven't given this a try yet however. I'll let a few cubes melt and give it a taste test as well to see how the milk handles after freezing it.
Has anyone noticed the milk separates when it sits for a while?
Kelly
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
I love the idea of freezing in ice cube trays! That's a great idea - and even if it doesn't come out of the freezer with quite the same consistency, it could still be a fine smoothie ingredient.
I definitely see the settling. I have used that feature, in my laziness, to make it easier to strain (by letting it sit overnight, so most of the solids are on the bottom). I also saved fridge space by making it extra-thick, and thinning as I poured it to drink. I added a very thick dollop of it to a boiled potato the other night - it would have been to watery if I had made it to my usual sipping consistency.
My first cookie experiment was imperfect ;) I thought they were too sweet, and my friend thought they weren't sweet enough. But the real issue was the texture. More on that soon... it would probably be nice with something like coconut oil, but I'm going to try to get a better version without that first. The 100% cocoa powder from Ah!laska was tasty, though! I have hazelnuts soaking now, as well as almonds, so the cookie experiment will resume tomorrow.
--Sara
I definitely see the settling. I have used that feature, in my laziness, to make it easier to strain (by letting it sit overnight, so most of the solids are on the bottom). I also saved fridge space by making it extra-thick, and thinning as I poured it to drink. I added a very thick dollop of it to a boiled potato the other night - it would have been to watery if I had made it to my usual sipping consistency.
My first cookie experiment was imperfect ;) I thought they were too sweet, and my friend thought they weren't sweet enough. But the real issue was the texture. More on that soon... it would probably be nice with something like coconut oil, but I'm going to try to get a better version without that first. The 100% cocoa powder from Ah!laska was tasty, though! I have hazelnuts soaking now, as well as almonds, so the cookie experiment will resume tomorrow.
--Sara
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irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
Glad to hear the settling is normal with homemade nut milk. It's nothing a little shake doesn't take care of or in your case, give another strain to. I strained the milk 3 times so there really isn't any pulp settlement; only a milky white bottom and clear(er) top. Your dollop over boiled potato sounds yummy. Keeping it condensed is a good idea and something I may try too. I have 2 of us drinking almond milk, 2 who are drinking skim and 2 who drink 2% milk so that's a lot of milk containers!
As far as the cookie experiment, what was it about the texture that wasn't quite right? The ingredients sound good, especially the new cocoa find;) Do you think maybe it needs egg or an egg replacer-something to bind or possibly a bit of leavening? It sounds like you are on to something tasty...
I was considering making a cracker with the almond pulp and adding some grapeseed or olive oil and sea salt, rolling it out, cutting and baking it at a low temp in the oven. Ever since I eliminated rice I miss having crackers.
As far as the cookie experiment, what was it about the texture that wasn't quite right? The ingredients sound good, especially the new cocoa find;) Do you think maybe it needs egg or an egg replacer-something to bind or possibly a bit of leavening? It sounds like you are on to something tasty...
I was considering making a cracker with the almond pulp and adding some grapeseed or olive oil and sea salt, rolling it out, cutting and baking it at a low temp in the oven. Ever since I eliminated rice I miss having crackers.
I do think an egg or egg replacer might help - or leavener. Good ideas. I have a long-standing bias against substitute foods ('fake crab' in sushi, artificial sweeteners, vegan products that act like meat - which are probably all gluten, but even before I renounced the gluten devil forever, I was always a fan of the Real Deal). But in just this particular case - and thanks to Gloria's extensive and well-documented research - I could be more open-minded about egg replacer!
And I love your idea about the crackers. I'm more of a savory gal than a pastry chef - I really perked up when I read your cracker ideas. Actually, a faint touch of salt might improve my chocolate experiment, too... but texture first. I should have enough pulp for a couple of attempts. And I have a bag of almond meal I got at TJ's (before MC, just a few weeks ago!) - that would work differently from the pulp. but deserves its own experiment.
I have been dreaming of trying Elana's various cracker recipes - http://www.elanaspantry.com/category/snacks/ (chardonnay crackers! herb crackers!). In fact, maybe I should start with one of her standard cookie recipes and see whether I could adapt it for the pulp.
I wonder whether my leftover carrots wouldn't make an interesting cracker flavor/color addition. And I have loved crackers with seaweed - I have some nori sheets, and it's a pretty nutritious food, but - it's about 97th on my list of foods to try right now.
Very thought-provoking - I can see some upcoming projects for the Kitchen Lab ;)
Thanks,
Sara
And I love your idea about the crackers. I'm more of a savory gal than a pastry chef - I really perked up when I read your cracker ideas. Actually, a faint touch of salt might improve my chocolate experiment, too... but texture first. I should have enough pulp for a couple of attempts. And I have a bag of almond meal I got at TJ's (before MC, just a few weeks ago!) - that would work differently from the pulp. but deserves its own experiment.
I have been dreaming of trying Elana's various cracker recipes - http://www.elanaspantry.com/category/snacks/ (chardonnay crackers! herb crackers!). In fact, maybe I should start with one of her standard cookie recipes and see whether I could adapt it for the pulp.
I wonder whether my leftover carrots wouldn't make an interesting cracker flavor/color addition. And I have loved crackers with seaweed - I have some nori sheets, and it's a pretty nutritious food, but - it's about 97th on my list of foods to try right now.
Very thought-provoking - I can see some upcoming projects for the Kitchen Lab ;)
Thanks,
Sara
Yes, the settling is normal with the almond milk and also with rice milk. I think it's because we don't add stabilizers - but who needs them? I just shake it and it's fine.
Sara,
For that reason, I got a little concerned when you said you were going to strain it by letting it settle. I was worried that you would leave most of the sediment (and taste) behind, but didn't write anything because I decided that you'd figure it out.
I haven't experimented with baking too many things with the almond pulp, but I do love the almond muffins I make. I also use it in my waffles and pancakes. I made DH some almond muffins using eggs and almond flour. I've been thinking of posting that recipe, but I haven't tasted it, so I don't know if it's good. He said they're "OK," whatever that means. I think he wished they had more sugar, but I try to keep it low.
I made some cookies using quinoa, almond meal, cinnamon and no eggs. They tasted OK, but IMHO, GF cookies usually don't have as good of a texture without eggs. Still, when you're desperate for a quick treat, they are nice to have on hand.
Please share your recipes if you think they are good. I'd love to see more made with almond pulp or flour.
Gloria
Sara,
For that reason, I got a little concerned when you said you were going to strain it by letting it settle. I was worried that you would leave most of the sediment (and taste) behind, but didn't write anything because I decided that you'd figure it out.
I haven't experimented with baking too many things with the almond pulp, but I do love the almond muffins I make. I also use it in my waffles and pancakes. I made DH some almond muffins using eggs and almond flour. I've been thinking of posting that recipe, but I haven't tasted it, so I don't know if it's good. He said they're "OK," whatever that means. I think he wished they had more sugar, but I try to keep it low.
I made some cookies using quinoa, almond meal, cinnamon and no eggs. They tasted OK, but IMHO, GF cookies usually don't have as good of a texture without eggs. Still, when you're desperate for a quick treat, they are nice to have on hand.
Please share your recipes if you think they are good. I'd love to see more made with almond pulp or flour.
Gloria
You never know what you can do until you have to do it.
My first attempt at almond milk worked just fine. It does seperate, but shaking takes care of that. I used it in pancake batter and muffin batter.
I love all your attempts at new recipes. Please keep sharing. I think we need to get the Food Network to start doing some programing on special foods such as GF, DF, SF. See what they come up with. I wonder how we could get in touch with them to spur them on.
Nancy
I love all your attempts at new recipes. Please keep sharing. I think we need to get the Food Network to start doing some programing on special foods such as GF, DF, SF. See what they come up with. I wonder how we could get in touch with them to spur them on.
Nancy
It's great to read that others have tried making almond milk. I think there's no comparison between the taste of the homemade almond milk and the store-bought, plus it has no additives.
Have I mentioned that I buy my almonds at Sam's Club? They're the cheapest I've found - 3 lbs. for $10 or so. The next cheapest place to buy them is at Trader Joe's. I think they are around $4 a lb. there. The 3 lb. bag at Sam's club provides 9 cups. I can make about 4-64 oz. batches out of the 3 lb. bag, so each 64 oz. carton of milk costs about $2.50, plus I get a couple of cups of almond flour as a bonus. Almond flour without the skins included costs $6.99 lb. when purchased.
Gloria
Have I mentioned that I buy my almonds at Sam's Club? They're the cheapest I've found - 3 lbs. for $10 or so. The next cheapest place to buy them is at Trader Joe's. I think they are around $4 a lb. there. The 3 lb. bag at Sam's club provides 9 cups. I can make about 4-64 oz. batches out of the 3 lb. bag, so each 64 oz. carton of milk costs about $2.50, plus I get a couple of cups of almond flour as a bonus. Almond flour without the skins included costs $6.99 lb. when purchased.
Gloria
You never know what you can do until you have to do it.
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irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
Sara- Elena has some fabulous recipes on her blog. I never noticed all the cracker recipes she has. I used to be addicted to Blue Diamond pecan nut thins and almond thins prior to going on a restricted diet. I miss them so much and that is where I got my idea to make the cracker.
I made a small batch of pecan milk last night which turned out okay although pecans are much softer than almonds and I think I let them soak too long. They were actually soggy and bloated when I drained them but the taste was pretty good (Polly- I think pecans are safe for you, right?). I would imagine only an hour or so of soaking would suffice for pecans. I also ordered the nut milk bag and it had arrived and was the driving force behind making another batch... I wanted to give it a try. It took me about 3 minutes from beginning to end product using the milk bag. I love it and it worked just like the video and the bag rinsed clean very quickly. I don't think I have come close to the efficiency of Gloria's process and her net yield however. Those are some impressive numbers Gloria!
Thanks for the tip on purchasing almonds at Sam's Club. I've bought them there before but not recently and I'm due for a trip there this week. When I got them this past weekend I paid $5.99 lb so Sam's is definitely more affordable.
I agree with you regarding the taste of homemade nut milk vs. purchased- they don't compare! I've been drinking it by the glass since I've made my own and in the past could only use it with cereals or in baking. It wasn't an enjoyable beverage but it is now.
Nancy- Glad to hear you are giving almond milk a try. I know you were suspecting a problem with rice milk or possibly the additives. Keep us posted on how the homemade almond milk is agreeing with you. It would be so cool if one of the food network celebs would do a segment just for us multiple sensitives. Ellie Krieger has done some segments which come close and her meals are usually pretty healthy. Maybe we should contact her;)
I made a small batch of pecan milk last night which turned out okay although pecans are much softer than almonds and I think I let them soak too long. They were actually soggy and bloated when I drained them but the taste was pretty good (Polly- I think pecans are safe for you, right?). I would imagine only an hour or so of soaking would suffice for pecans. I also ordered the nut milk bag and it had arrived and was the driving force behind making another batch... I wanted to give it a try. It took me about 3 minutes from beginning to end product using the milk bag. I love it and it worked just like the video and the bag rinsed clean very quickly. I don't think I have come close to the efficiency of Gloria's process and her net yield however. Those are some impressive numbers Gloria!
Thanks for the tip on purchasing almonds at Sam's Club. I've bought them there before but not recently and I'm due for a trip there this week. When I got them this past weekend I paid $5.99 lb so Sam's is definitely more affordable.
I agree with you regarding the taste of homemade nut milk vs. purchased- they don't compare! I've been drinking it by the glass since I've made my own and in the past could only use it with cereals or in baking. It wasn't an enjoyable beverage but it is now.
Nancy- Glad to hear you are giving almond milk a try. I know you were suspecting a problem with rice milk or possibly the additives. Keep us posted on how the homemade almond milk is agreeing with you. It would be so cool if one of the food network celebs would do a segment just for us multiple sensitives. Ellie Krieger has done some segments which come close and her meals are usually pretty healthy. Maybe we should contact her;)
Kelly
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Glad you liked the nut bag! If I have trouble finding a better cloth to use, maybe I'll spring for one. Anything that makes the process quicker increases the odds that I'll keep making a steady supply. My husband is loving hazelnut milk. I've only sipped it.
As the public profile of food sensitivities and intolerances continues to increase, I bet we will see shows like that. I wonder how we might rush them a little. I'm going to talk to a friend of mine who has a nose for things like that.
I still love the idea of a show like this in the Iron Chef style, but I think it would be pretty hard. It's a lot more exciting to see someone work some exotic ingredient into a dessert than it is to watch someone figure out how to prepare a meal without what are considered basic pantry ingredients. (Well, not to us, it isn't!)
I bet that trained chefs couldn't make it work without help from the Iron Chefs here!
Sara
As the public profile of food sensitivities and intolerances continues to increase, I bet we will see shows like that. I wonder how we might rush them a little. I'm going to talk to a friend of mine who has a nose for things like that.
I still love the idea of a show like this in the Iron Chef style, but I think it would be pretty hard. It's a lot more exciting to see someone work some exotic ingredient into a dessert than it is to watch someone figure out how to prepare a meal without what are considered basic pantry ingredients. (Well, not to us, it isn't!)
I bet that trained chefs couldn't make it work without help from the Iron Chefs here!
Sara
Hi everyone,
Well, I'm firmly on this bandwagon - thanks Gloria, for sharing so many wonderful ideas!!! I made almond milk from 1/2 cup almonds yesterday to test it out, and it was delicious. I had a small glass yesterday and this morning I made a cup of hot cocoa with it. The cocoa I use is Rapunzel Organic Cocoa Powder - it's unsweetened (distributed by Blue Marble Brands) and I seem to tolerate it well.
Tomorrow I'm heading to the mountains for the final ski week-end of the season, and I plan on bringing some almond milk along for making hot cocoa
. At the rate this is going, with all of you inspirational "kitchen divas", I think we can soon have our own food show .
Love,
Kari
Well, I'm firmly on this bandwagon - thanks Gloria, for sharing so many wonderful ideas!!! I made almond milk from 1/2 cup almonds yesterday to test it out, and it was delicious. I had a small glass yesterday and this morning I made a cup of hot cocoa with it. The cocoa I use is Rapunzel Organic Cocoa Powder - it's unsweetened (distributed by Blue Marble Brands) and I seem to tolerate it well.
Tomorrow I'm heading to the mountains for the final ski week-end of the season, and I plan on bringing some almond milk along for making hot cocoa
. At the rate this is going, with all of you inspirational "kitchen divas", I think we can soon have our own food show .Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
.Kelly wrote:I also ordered the nut milk bag and it had arrived and was the driving force behind making another batch... I wanted to give it a try. It took me about 3 minutes from beginning to end product using the milk bag. I love it and it worked just like the video and the bag rinsed clean very quickly
Now you've made me want to try using the nut bag. It sounds so easy! I'll be interested in knowing if it turns sour after a week - if you haven't used it all by then.
Kari,
I'm thrilled that you are able to make and drink the almond milk. Every additional food we can add to our bucket makes a world of difference in coping with this condition.
Gloria
You never know what you can do until you have to do it.
The almonds from Sams have the skins and are not roasted. They are very easy to blanche, though, just like skinning raw tomatoes.
I think Kelly ordered them from here: http://www.purejoyplanet.com/store/prod ... cts_id=123
Karen buys hers from Lowes:
I think Kelly ordered them from here: http://www.purejoyplanet.com/store/prod ... cts_id=123
Karen buys hers from Lowes:
GloriaKaren wrote:I've tried a lot of straining methods and coffee filters are way too fine. They clog too quickly. One tip I found searching on the internet was to use paint strainer bags. I found a pack of two at Lowes for about $1-2. They're just fine mesh nylon bags with elastic at the top so I can secure it around the top of a tall container. The mesh size is fine for me for most of the different "milks" I've tried making without clogging to badly. The good thing with it being nylon is that you can squeeze it without changing the mesh size much like some of the cloth bags, so if it does clog, you can do a little coaxing to empty out the current contents without causing a big blowout. On the rare occasion when I want a finer mesh, I'll use the paint strainer bag to do the bulk of the job and then use one of the finer cloth options and they don't clog as quick. I find the paint strainer bags clean up easier too - yes, they're reusable as long as you're only using them for food.
You never know what you can do until you have to do it.