The water contains some of the anti-nutrients that are soaked out of the almonds. So, i would either add vanilla stevia to the whole batch (adds sweetness too!) or add a couple of drops of vanilla extract in each serving as you use it. Ive never used the left over pulp, but recently tried and failed.
So, earlier this week after finishing off a half gallon carton of almond milk, i happened to glance at the ingredients label as i was tossing it the recycling bin. Do you have any idea if making flour from oat pulp is possible? So basically a cup of almonds will make 2 quarts of milk and a cup of flour? If i am reading it properly then that is amazing! I am so making this tomorrow morning! I found out dairy isnt healthy for me and since then have been having trouble, cuz i dont get almond milk in my country. Seems to me you may be rinsing away some of the nutrients, so why not add that to the other up to 7 cups of water for more bang for your almonds? Also, i tried this last night, but ground the almonds first, by mistake.
Have you ever tried this? Hey pam! Every day? Maybe you should be making bigger batches less frequently? The pulp really needs to be dried out in order to be used like flour. When i strained it i got no stuff, no pulp, nothing but some foam left in the strainer. I soak the almonds i dont put them in the fridge, i leave them on the counter.
Good luck! ) (and thanks for the compliment on the photos xoxo!) i think youre my food soul mate. It grinds ok but its not as white as the one in your picture. I felt the same way about the milk being too watery.
I was given a recipe for almond mild that calls for 1 cup almonds and only 2 cups of water. Thanks for the sweet comment, so glad you liked the post ) how much vanilla should i put in for the milk. It worked great! I actually put the pulp through the juicer twice after the initial nut juicing to get more flavor and nutrients from the batch.
The recipe i made called for 4 cups of water per one cup of almonds in the blender. I followed the recipe just as described above (only, i think my almonds were roasted) but it came out super watery. It could be msg monosodium glutamate is totally included in this natural flavor list. Recently i discovered that all almonds from california, by law, have to be pasteurized before they can be sold to consumers. When i dry it in the oven, it turns a bit brown, like toasted.
The whole point of soaking is too get rid of them and so adding the soaking liquid back when you blend them just sort of defeats the point! Enzyme inhibitors make it hard for your system to digest the nuts. For a food processor (which will work as well, maybe even better) just put about 12 or a 13 of the almonds and water in at a timestrain and pour in to a different container, then repeat. Raw almonds can be bought at most grocery stores blue diamond sells raw, also check out the produce and health food sections as sometimes they hide the good stuff there. I noticed that your recipe calls for 8 cups of water to 1 cup of almonds. This chemical is processed and then used in a variety of products, including ice cream, candy and alcoholic drinks.
Ive searched many sites for almond milk recipes and one actually mentioned making flour from what was left after but didnt have the how-tos, and this is how i found you! ) in all my research though, nearly every recipe for the milk uses a different amount of water, usually between 3-4 cups. There are chemicals in the panty hose that you may bot want to ingest on a regular basis. The almond milk is great and now i know how to make the much coveted almond flour too. I use it double and they had last all this time and they are still in perfect shape. Next stop is our local cooking store (not the big chains) they had nothing, nada! Mason jar works but would love to find the milk jar that you took a photo of on your window sill, pretty cool.
You can also freeze the batches of pulp and dry it all out at once if you dont want to have to constantly dry it out as you make the milk. Looking at the comments about the flour, im thinking of using my coffee grinder to see if it makes a finer texture flour than the blender would. Can i use these to make the almond milk? Or does the shell have to be on them? I want to be unsuscribed from this. Smart! I havent made almond butter, but thats next on my list since that too is so expensive. I feel the full cup of almonds to four cups of water is closer to the thickness of store bought almond milk. Ive never used a flour sack towel before ive used my nut milk bag a ton and have had no problems with it. It worked great! I actually put the pulp through the juicer twice after the initial nut juicing to get more flavor and nutrients from the batch. It could be msg monosodium glutamate is totally included in this natural flavor list. I want to start with natural flavors you skipped right over this one but its very important. If it was too watery for your taste, just use less water.Port Manteaux churns out silly new words when you feed it an idea or two. Enter a word (or two) above and you'll get back a bunch of portmanteaux created by jamming together words that are conceptually related to your inputs.