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Gloria - couldn't agree more - an extra, nutritious, versatile and yummy item added to my tiny list of foods is HUGE to me:).
Sara - I add a small amount of maple sugar to the hot cocoa. Good luck with your experiment!!!
Love,
Kari
Paging Gloria
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
Kari- It's the little things in life like a warm mug of cocoa, huh?! 
There are so many of us who haven't been able to tolerate the added ingredients that seem so unnecessary in the processed nut/rice milks. I'm so glad Gloria took the time to post how she made her own because it really is so easy and tastes so much better. Enjoy the cocoa and the end of skiing season.
Pat- Gloria's link to the nut milk bag is correct. I was able to pay via paypal and received the bag a few days later in an envelope in the regular mail. I'm not familiar with the product at Lowe's which Karen used but that option is definitely more affordable. The one I received works like a charm though and there was no clogging or slow drain and I was able to give the pulp a quick squeeze and was finished. The first batch or two I made, I used a metal sieve which worked but was a bit more cumbersome and I had to strain the milk a few times until it was smooth.
Gloria- I have been making the milk in smaller batches so I haven't stretched it to a week. I wonder if boiling the water would make a difference (I haven't yet- just used filtered tap water). As a side note, my girls and hubby have been curious with what I've been whipping up in the blender so I gave them all a sip. Everyone of them really liked the taste of it. I have to admit that I added a medjool date to the blender which added a hint of sweetness to the milk.
There are so many of us who haven't been able to tolerate the added ingredients that seem so unnecessary in the processed nut/rice milks. I'm so glad Gloria took the time to post how she made her own because it really is so easy and tastes so much better. Enjoy the cocoa and the end of skiing season.Pat- Gloria's link to the nut milk bag is correct. I was able to pay via paypal and received the bag a few days later in an envelope in the regular mail. I'm not familiar with the product at Lowe's which Karen used but that option is definitely more affordable. The one I received works like a charm though and there was no clogging or slow drain and I was able to give the pulp a quick squeeze and was finished. The first batch or two I made, I used a metal sieve which worked but was a bit more cumbersome and I had to strain the milk a few times until it was smooth.
Gloria- I have been making the milk in smaller batches so I haven't stretched it to a week. I wonder if boiling the water would make a difference (I haven't yet- just used filtered tap water). As a side note, my girls and hubby have been curious with what I've been whipping up in the blender so I gave them all a sip. Everyone of them really liked the taste of it. I have to admit that I added a medjool date to the blender which added a hint of sweetness to the milk.
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 ordered one, too. I thought I'd swing by Lowe's and then all those days went by, and I realized - it's worth it to spend a few dollars to make it happen faster!
This will speed me up the production process considerably. I am dreaming of pistachio milk next...
Thanks to all for so many great ideas!
Love,
Sara
This will speed me up the production process considerably. I am dreaming of pistachio milk next...
Thanks to all for so many great ideas!
Love,
Sara
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irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
Yay for nut milk bags! These bags could be made for less but I don't have a sewing machine so it was my big splurge on myself. 
I hope you both find it works well making for a quick, delicious batch of nut milk.
Sara- if you make the pistachio milk, let us know how it tastes. I'm having trouble imagining that one. Wonder if it will be green...
I hope you both find it works well making for a quick, delicious batch of nut milk.
Sara- if you make the pistachio milk, let us know how it tastes. I'm having trouble imagining that one. Wonder if it will be green...
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
Kelly, when Irish eyes are smiling, you can be the pistachio milk will be at least a little green ;)
I've made a 'pistachio creme' based on the cashew creme that a lot of raw food/vegan types make. It works on the same basic ideas of soaking nuts and blending with water, and you can vary the consistency from thick to thin. In addition to their exciting color, pistachios have the advantage of having flavor, compared to cashews ;) On the other hand, cashew cream is very useful as a sour cream substitute. It has a creamy 'mouth feel' that works in soups or dips, but the flavor is mild enough not to take away from other ingredients. (I did a pureed soup of cashew creme, fresh corn and lemon last summer that I made up on the spur of the moment, and people almost fought over the last drops... if I can eat corn I will definitely try that again, and note my proportions and post the recipe.)
I think you deserve an even bigger splurge ;) By the time you figure in your time shopping for materials and setting up the project and cleaning up after it... even if you did have a machine... this will repay you in time, and soon. (And I'm a DIY believer.)
I think I'll try pumpkin seeds at some point, too. Squash/pumpkin seems to agree with me - but of course that's a different part of the plant.
It's nice to be feeling excited rather than alarmed about food!
Love,
Sara
I've made a 'pistachio creme' based on the cashew creme that a lot of raw food/vegan types make. It works on the same basic ideas of soaking nuts and blending with water, and you can vary the consistency from thick to thin. In addition to their exciting color, pistachios have the advantage of having flavor, compared to cashews ;) On the other hand, cashew cream is very useful as a sour cream substitute. It has a creamy 'mouth feel' that works in soups or dips, but the flavor is mild enough not to take away from other ingredients. (I did a pureed soup of cashew creme, fresh corn and lemon last summer that I made up on the spur of the moment, and people almost fought over the last drops... if I can eat corn I will definitely try that again, and note my proportions and post the recipe.)
I think you deserve an even bigger splurge ;) By the time you figure in your time shopping for materials and setting up the project and cleaning up after it... even if you did have a machine... this will repay you in time, and soon. (And I'm a DIY believer.)
I think I'll try pumpkin seeds at some point, too. Squash/pumpkin seems to agree with me - but of course that's a different part of the plant.
It's nice to be feeling excited rather than alarmed about food!
Love,
Sara
Sara,
Your pistachio cream sounds delicious. I'm still not sure about pistachios, but will be interested in your recipe when you get a chance to post it.
I decided to look for a paint strainer bag at the ACE hardware store today, and found a package of two bags for just $2.49. It looks like it will be perfect! The size looks good and the net is very fine. I'll be using it in another few days when I make almond milk again. I'll let you know what I think.
Gloria
Your pistachio cream sounds delicious. I'm still not sure about pistachios, but will be interested in your recipe when you get a chance to post it.
I decided to look for a paint strainer bag at the ACE hardware store today, and found a package of two bags for just $2.49. It looks like it will be perfect! The size looks good and the net is very fine. I'll be using it in another few days when I make almond milk again. I'll let you know what I think.
Gloria
You never know what you can do until you have to do it.
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Gabes-Apg
- Emperor Penguin
- Posts: 8367
- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
I might add one of the nut milk bags to my list of things for Joe to bring for me on his next trip!
Sara,
you have definately progressed in your acceptance of MC in your life, it is quite a bit of fun experimenting and coming up with new ingredients or foods and adapting recipes to suit
and thanks to the wonderful people on this site whom share their wisdom to optimise a good outcome ....
Sara,
you have definately progressed in your acceptance of MC in your life, it is quite a bit of fun experimenting and coming up with new ingredients or foods and adapting recipes to suit
and thanks to the wonderful people on this site whom share their wisdom to optimise a good outcome ....
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Following up on the paint strainer bag I bought at the hardware store.
I've used it twice, and I love it! I've cut the time I used to spend straining the milk by more than half. I wrap the top of the bag around a 2-quart beverage container (it has an elastic top, so it stays in place). Then I grind the nut-water mixture and pour it into the bag. I don't empty the pulp from the bag until I've poured all the milk into it. Then I squeeze until it's fairly dry, and dump the pulp onto a parchment-lined cookie sheet for dehydrating.
I've noticed that I have about 1/3 less pulp to dehydrate using the bag, meaning that more pulp remains in my milk. But I haven't noticed any grittiness; it's probably a little creamer, and surely has more nutrition.
I will probably use the bag most of the time, unless I see that my almond flour is getting low. Then I might switch to my old method to build up my supply of flour. Thanks for doing the test runs and sharing your successes!
Gloria
I've used it twice, and I love it! I've cut the time I used to spend straining the milk by more than half. I wrap the top of the bag around a 2-quart beverage container (it has an elastic top, so it stays in place). Then I grind the nut-water mixture and pour it into the bag. I don't empty the pulp from the bag until I've poured all the milk into it. Then I squeeze until it's fairly dry, and dump the pulp onto a parchment-lined cookie sheet for dehydrating.
I've noticed that I have about 1/3 less pulp to dehydrate using the bag, meaning that more pulp remains in my milk. But I haven't noticed any grittiness; it's probably a little creamer, and surely has more nutrition.
I will probably use the bag most of the time, unless I see that my almond flour is getting low. Then I might switch to my old method to build up my supply of flour. Thanks for doing the test runs and sharing your successes!
Gloria
You never know what you can do until you have to do it.