Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Almond Milk
Users Browsing Forum
Baidu Spider, Yahoo! Bot and 13 Guests

Almond Milk  This thread currently has 2,917 views. Print Print Thread
5 Pages 1 2 3 4 5 All Recommend Thread
Stefina
Saturday, July 12, 2008, 4:03pm Report to Moderator Report to Moderator

Experts built the Titanic..Amatuers built the Ark
Kyosha Nim
Posts: 464
Gender: Female
Location: Texas
Age: 37
Does anyone know the food value for Almond Milk?  I looked in typebase and didn't see it.  
Logged Offline
Private Message Private message
Lloyd
Saturday, July 12, 2008, 4:19pm Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,255
Logged
Private Message Private message Reply: 1 - 123
Lola
Saturday, July 12, 2008, 7:11pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
not easy to find a compliant almond milk brand....
but homemade if almonds are on your list is fine!
search for a recipe, there s many here.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 2 - 123
Stefina
Sunday, July 13, 2008, 1:24am Report to Moderator Report to Moderator

Experts built the Titanic..Amatuers built the Ark
Kyosha Nim
Posts: 464
Gender: Female
Location: Texas
Age: 37
Thank you Lloyd and Lola!
Logged Offline
Private Message Private message Reply: 3 - 123
Ribbit
Sunday, July 13, 2008, 1:28am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Mmmm.  Reading this thread and reading the thread on carob powder makes me want to go make some carob almond milk.  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 4 - 123
pixelland
Sunday, July 13, 2008, 11:32pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Hi Ribbit!....  Two ways for making almond milk the "raw" way..

The long way: one cup raw almonds, germinated (soaked for 12-24 hours); add 3-5 cups pure water; pulverize in a blender; strain if desired to remove "pulp"; add agave nector or honey to sweeten as desired.   Please, please do not blanch the almonds with boiling water. That destroys the raw qualities.

Now the easy way:
2 Tbls raw almond butter
1 cup pure water
agave nector or honey if desired

just blend and enjoy!


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 5 - 123
Ribbit
Monday, July 14, 2008, 1:33am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Thanks, Pixelland.  I hadn't thought about soaking them before.  Usually I just dump a handful in the Vita-Mix with several cups of water, a dash of salt and a little agave.  Maybe some vanilla too.  Then if I want it for cereal (which I eat once every 4 weeks or so) I just pour it on.  If I want it for something more like a shake, especially if the children are drinking it too, I'll strain out the little skin bits.   I used to blanch them and the children would pinch the skins off, but when I went raw I stopped doing that.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 6 - 123
pixelland
Monday, July 14, 2008, 1:07pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
I soak ALL nuts and seeds to begin the germination process. Both keep their nutrients "locked up" to preserve them until the conditions are right for growing. Soaking starts the growth process, making the seeds and nuts "live food", GREATLY increasing the nutritional quality and reducing the lectin content. The lectins in the seed coating are the seed's food for the growth process.

I wasn't sure I would like soaked nuts, but my initial concerns that they would get "soggy" were unfounded. They taste and feel fine in my mouth (big texture person here...), and are much easier on the digestive system, too.  


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 7 - 123
Stefina
Monday, July 14, 2008, 2:31pm Report to Moderator Report to Moderator

Experts built the Titanic..Amatuers built the Ark
Kyosha Nim
Posts: 464
Gender: Female
Location: Texas
Age: 37
thanks for the "mouth feel" clarification. It's important.  
Logged Offline
Private Message Private message Reply: 8 - 123
Ribbit
Monday, July 14, 2008, 2:40pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
I used to soak almonds, but it was just to eat them, not to make almond milk.  I actually prefer soaked almonds--they do feel good in your mouth--but my kids won't touch 'em.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 9 - 123
pixelland
Monday, July 14, 2008, 3:25pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
I'm very sensitive to textures of food...  I eat bananas before they are truely ripe because I don't like "mushy" foods...  and I'm not big on fibrous foods like pineapple and coconut because once the flavor is gone, I still have "stuff" in my mouth that I don't want to swallow  

Kinda like Goldielocks....  I want everything to be "just right"!


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 10 - 123
Mayflowers
Monday, July 14, 2008, 6:32pm Report to Moderator Report to Moderator
Guest User
Quoted from Ribbit
Thanks, Pixelland.  I hadn't thought about soaking them before.  Usually I just dump a handful in the Vita-Mix with several cups of water, a dash of salt and a little agave.  Maybe some vanilla too..


That's the way I make it too. In the Vitamix. No soaking, skins included, raw. I don't add any sweetner. Sometimes I strain it a little.  Almond butter is $10-$11 a jar

Logged
E-mail E-mail Reply: 11 - 123
pixelland
Monday, July 14, 2008, 7:09pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Gotta love our VitaMix blenders!...  I keep the almond butter around
for emergencies, but I prefer to work from "scratch".

Heck... Almonds aren't cheap either! With the current pasteurization regulations, I quit buying from my local health food store. Raw almonds in bulk bins are most probably not truly raw. The government decided that not only was pasteurization necessary, but that (in their opinion) it doesn't affect the raw qualities and that treated almonds can still be labeled as "raw". I managed to find a good source for true raw almonds (if I can believe the claims) at a better price than local.

I checked my books, and soaking time for almonds is 8-12 hours. I've let them go as long as 24, but not usually. Research on germination of a variety of nuts/seeds shows an increase in nutrion in the 500% + range...    But I think you need to leave the nut whole for the best return.

It's an extra step, but if you get in the habit of thinking of it the night before it's easy.

I love the ideas of adding vanilla.. or carob...  maybe I'll try some raw cacao nibs..  


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 12 - 123
Ribbit
Monday, July 14, 2008, 7:10pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Quoted from 815


  Almond butter is $10-$11 a jar



I know!  It's insane.  I was making my own almond butter but after a while I decided....what's the point?  I'll just eat a handful of almonds.  I can't wait till I can eat peanut butter again.  I'm avoiding it because it seems to make my B baby fussy.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 13 - 123
Ribbit
Monday, July 14, 2008, 7:13pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
[quote=3597]. The government decided that not only was pasteurization necessary, but that (in their opinion) it doesn't affect the raw qualities and that treated almonds can still be labeled as "raw".

Good grief.


.....

Research on germination of a variety of nuts/seeds shows an increase in nutrion in the 500% + range...    But I think you need to leave the nut whole for the best return.

Whole as in...with the shell still on?  I can get them pretty cheap with the shell on, but I don't like the idea of having to shell them all the time.  Oh, ho--guess what I just thought of?  I can put my kids to work.  They'd love to shell nuts if they could figure out how.






ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 14 - 123
pixelland
Monday, July 14, 2008, 7:39pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Gotta love the FDA...  

definitely shelled!... If anyone is interested, I'll look up my source for you..  

Time to get to yoga...


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 15 - 123
ABJoe
Monday, July 14, 2008, 9:56pm Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,198
Gender: Male
Location: Orange County, CA, USA
Age: 51
I buy the Blue Diamond raw almonds from Sam's Club, 3lbs bag for almost $12...  That is the best price I have found.  I'm sure that they are pastuerized, but the only unpastuerized I found were $10/lb...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer

Revision History (1 edits)
ABJoe  -  Monday, July 14, 2008, 11:08pm
Logged Offline
Private Message Private message Reply: 16 - 123
footprints.
Tuesday, July 15, 2008, 6:06am Report to Moderator Report to Moderator
Guest User
Hello all BTD's,
  Finally found me some milk that is compliant that I will probably  have to stick with. I bought some Rice Dream, vanilla flavored rice milk for my cereals, this one is enriched with all the vitamins and minerals, including calcium and vitamin D.
Just wanted to let you all know this. Taste is not too bad. This particular one comes in the half gallon size, good for refrigeration. Usaullly don't find rice milk in this size. Everyone take care until next time.
Logged
E-mail E-mail Reply: 17 - 123
Lola
Tuesday, July 15, 2008, 6:30am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 18 - 123
Rex
Tuesday, July 15, 2008, 5:39pm Report to Moderator Report to Moderator

GT: Hunter / Swami
Kyosha Nim
Posts: 1,280
Yes, I still make my own almond milk...I just do it simply...soak the almonds overnight, then blend/liquify in the A.M. I use it for smoothies & sometimes, just drink it plain...I don't mind the small pieces that don't get completely chopped up.  If you do, just strain them out. In a smoothie, you hardly notice that they're there.
Logged Offline
Private Message Private message Reply: 19 - 123
jayneeo
Tuesday, July 15, 2008, 8:18pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
Posts: 6,261
Gender: Female
Location: San Jose, CA
Age: 67
I have doubts about that rice Dream being compliant...check the gums....
Logged Offline
Private Message Private message Reply: 20 - 123
Stefina
Tuesday, July 15, 2008, 11:40pm Report to Moderator Report to Moderator

Experts built the Titanic..Amatuers built the Ark
Kyosha Nim
Posts: 464
Gender: Female
Location: Texas
Age: 37
I'll prob. make my own like Rex. I don't mind little pieces.  
Logged Offline
Private Message Private message Reply: 21 - 123
Ribbit
Wednesday, July 16, 2008, 1:52am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Rice Dream has "stuff" in it.  It's hard to find compliant cartoned milk subs.  There is a pretty safe soy milk, but I can't remember the brand right now.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 22 - 123
Stefina
Wednesday, July 16, 2008, 1:50pm Report to Moderator Report to Moderator

Experts built the Titanic..Amatuers built the Ark
Kyosha Nim
Posts: 464
Gender: Female
Location: Texas
Age: 37
Quoted from Ribbit
Rice Dream has "stuff" in it.  It's hard to find compliant cartoned milk subs.  There is a pretty safe soy milk, but I can't remember the brand right now.


Is it West Soy?
Logged Offline
Private Message Private message Reply: 23 - 123
C_Sharp
Wednesday, July 16, 2008, 2:05pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
Administrator
Posts: 8,452
Gender: Male
Location: Indiana
Age: 54
Quoted from Stefina


Is it West Soy?


WestSoy Unsweetened and Edensoy unsweetened are just soybeans and water.


MIfHI                            I follow a SWAMI diet.
Logged
Private Message Private message Reply: 24 - 123
Ribbit
Wednesday, July 16, 2008, 2:06pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Yeah, yeah.  That's it.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 25 - 123
funkymuse
Saturday, August 9, 2008, 1:44pm Report to Moderator Report to Moderator
Guest User
Quoted from pixelland
I'm very sensitive to textures of food...  I eat bananas before they are truely ripe because I don't like "mushy" foods...  and I'm not big on fibrous foods like pineapple and coconut because once the flavor is gone, I still have "stuff" in my mouth that I don't want to swallow  

Kinda like Goldielocks....  I want everything to be "just right"!


I'll tell you what's good... let the bananas ripen up to where they get the little brown spots on the skin.  Peel um all, cut off any brusied areas, then wrap in saran wrap or foil and freeze.  It's like banana ice cream!  But the bananas must be very ripe.  Not ripe enough and the flavors won't be as sweet and delicious.  This is a way around mushy overripe bananas that you think you have to throw out!  A sad waste!  

Also I found a recipe for almond milk using dates... doesn't give ingredient amounts but here it is:  (let me know what you all think...)

Ingredients Needed:

Step 1: Combine your almonds, water, salt, and dates in your blender.

Step 2: Blend together at a slow speed for a few seconds, then switch to high speed. Continue blending until you have a smooth mixture.

Step 3: Strain milk through a fine mesh strainer or organic cheesecloth to remove almond pulp, and set pulp aside for some other yummy recipes.

This recipe yields approximately 2 1/2 cups of thick and rich creamy milk . To make thinner, just add more water until it reaches your desired consistency. You can control the sweetness of your milk by the amount of dates, or you can add pure maple syrup or honey! Refrigerate after making for up to 2 days.

Tip: You can also try adding a bit of fresh vanilla pods or carob powder to your homemade milk for a sweeter taste!
Logged
E-mail E-mail Reply: 26 - 123
Mayflowers
Saturday, August 9, 2008, 2:32pm Report to Moderator Report to Moderator
Guest User
Quoted from pixelland
I managed to find a good source for true raw almonds (if I can believe the claims) at a better price than local.



Girl, I buy mine at the local Indian grocery. At least a dollar cheaper a pound, because you buy in bulk there.  

Wait, you soak your almonds overnight? Why?

Quoted from 1323

Step 3: Strain milk through a fine mesh strainer or organic cheesecloth to remove almond pulp, and set pulp aside for some other yummy recipes


Thank you Ms. Funkymuse    Dates are a black dot for me so...I'd probably use maple syrup.  How about using a paper coffee filter to strain it?  I've been having trouble with the cheese cloth..very messy. I used the wire strainer but it doesn't strain it enough..
Logged
E-mail E-mail Reply: 27 - 123
pixelland
Saturday, August 9, 2008, 3:46pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Quoted from 815

Wait, you soak your almonds overnight? Why?


germination.... from one source:  "...nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract."

Basically, ungerminated seeds are harder to digest and lower in nutrients than germinated seeds. Nuts and seeds are dormant until the right conditions present themselves for sprouting. In natural conditions, both temperature and moisture have to be right. We keep our homes warm enough for most seeds and nuts.. so you only have to add water. Almonds need 8-12 hours. I fill a 2-cup glass measuring cup half way with almonds, and then to the top with water. The almonds will "swell" a bit. Drain and rinse...  let air-dry a bit.. and then refrigerate. I eat about 8-10 per day.

For recipes, watch quantities... There is a difference between "1 cup almonds, germinated" and "1 cup germinated almonds"....  The first means measure first and then soak, the latter implies measuring all-ready soaked almonds...  

Sooo... if you plan on making almond milk in the morning....  just start the soaking the night before... and skip the "air-dry" part.  




"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 28 - 123
funkymuse
Saturday, August 9, 2008, 3:53pm Report to Moderator Report to Moderator
Guest User
Quoted from pixelland


germination.... from one source:  "...nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract."

Basically, ungerminated seeds are harder to digest and lower in nutrients than germinated seeds. Nuts and seeds are dormant until the right conditions present themselves for sprouting. In natural conditions, both temperature and moisture have to be right. We keep our homes warm enough for most seeds and nuts.. so you only have to add water. Almonds need 8-12 hours. I fill a 2-cup glass measuring cup half way with almonds, and then to the top with water. The almonds will "swell" a bit. Drain and rinse...  let air-dry a bit.. and then refrigerate. I eat about 8-10 per day.

For recipes, watch quantities... There is a difference between "1 cup almonds, germinated" and "1 cup germinated almonds"....  The first means measure first and then soak, the latter implies measuring all-ready soaked almonds...  

Sooo... if you plan on making almond milk in the morning....  just start the soaking the night before... and skip the "air-dry" part.  




Fantastic info.!  Thanks so much!  How long will the soaked almonds keep in the fridge?

This also may save me from binging on Almonds!  I usually can't stop eating them cause they are crunchy...and I end up making myself sick!  
Logged
E-mail E-mail Reply: 29 - 123
pixelland
Saturday, August 9, 2008, 4:19pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Hi funkymuse....   They last at least a 7-10 days in the fridge. I eat about 8-10 per day. When I eat the last ones, I start a new batch soaking right then so they'll be ready for the next day's dose...  

It doesn't kill the "crunchy" entirely... but you should find them ultimately much more satisfying!


"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 30 - 123
lilith_bcn
Thursday, August 14, 2008, 9:52pm Report to Moderator Report to Moderator

Rh +; NN; Lewis a+ b-
Autumn: Harvest, success.
Posts: 123
Gender: Female
Location: Barcelona
Age: 39
What's saran wrap?




Logged Offline
Private Message Private message Reply: 31 - 123
ABJoe
Thursday, August 14, 2008, 10:00pm Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,198
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from lilith_bcn
What's saran wrap?


A brand of plastic wrap in the US...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 32 - 123
lilith_bcn
Thursday, August 14, 2008, 10:06pm Report to Moderator Report to Moderator

Rh +; NN; Lewis a+ b-
Autumn: Harvest, success.
Posts: 123
Gender: Female
Location: Barcelona
Age: 39
Thank you




Logged Offline
Private Message Private message Reply: 33 - 123
ABJoe
Thursday, August 14, 2008, 10:11pm Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,198
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from 815
Almond butter is $10-$11 a jar

In my Vita-Mix cookbook, there is a recipe for Nut Butter...  I use 4 c. Almonds and 3/4 c. Olive oil and grind to the desired consistency.  Vita-Mix has a warning to not go longer than (I think) 4 minutes to not overheat the machine...

I usually make two batches at a time and store it in a large plastic jar (3 pint?) from mayo.  It allows me to use a whole bag of nuts and saves on cleaning...




RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 34 - 123
Lola
Thursday, August 14, 2008, 11:30pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
lilith_bcn,
I believe this plastic clings to stuff.

plstico auto adherible.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 35 - 123
Henriette Bsec
Friday, August 15, 2008, 10:41am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,635
Gender: Female
Location: Denmark
Age: 42
You can also dry your soaked almonds again that way they keep longer
- I do that - but you need to watch the temp.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 36 - 123
Rex
Friday, August 15, 2008, 10:45am Report to Moderator Report to Moderator

GT: Hunter / Swami
Kyosha Nim
Posts: 1,280
Great information here...thanks.
Logged Offline
Private Message Private message Reply: 37 - 123
Mayflowers
Friday, August 15, 2008, 11:35am Report to Moderator Report to Moderator
Guest User
Quoted from pixelland

germination.... from one source:  "...nuts and seeds are soaked first, which stimulates the process of germination, increases the vitamin C content, and increases the Vitamin B content and carotenes (pre-vitamin A).


Thanks pixelland. Another question I'm wondering if the almonds germinate because they are removed from their shells. Would they still germinate not being intact? Kind of like part of the process is missing..?

ABJoe thanks. I'll check my vitamix book. The last time I made almond butter it didn't come out well.
Logged
E-mail E-mail Reply: 38 - 123
pixelland
Friday, August 15, 2008, 11:55am Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Quoted from 815


Would they still germinate not being intact? Kind of like part of the process is missing..?



ok, I think I know what you are asking... I have not read any opinions on this that I recall specifically, so consider this conjecture.  I think the almonds should be shelled, but whole. The shell protects the nut from spoiling through the winter until the next growing season. Nuts and seeds that are not whole will not sprout successfully into a healthy plant. For instance, when sprouting mung beans or sunflower seeds, it is best to cull out the broken ones as they tend to spoil. I have soaked slivered almonds in the past for a recipe just for the heck of it (maybe it would improve the nutrients???....  but I doubt it.

Henriette has also made a great point. Germination makes wonderful beneficial changes to the nutrient qualities of all nuts and seeds, and these gains are not lost if you dry them afterwards. This allows longer storage, and perhaps a preferred texture depending on how you intend to eat them. Slow drying in a dehydrator at less than 110 degrees retains the raw status.....





"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 39 - 123
lilith_bcn
Sunday, August 17, 2008, 8:35pm Report to Moderator Report to Moderator

Rh +; NN; Lewis a+ b-
Autumn: Harvest, success.
Posts: 123
Gender: Female
Location: Barcelona
Age: 39
So, you can germinate walnuts and peanuts too? Then it would be the same time as almonds?




Logged Offline
Private Message Private message Reply: 40 - 123
Lola
Sunday, August 17, 2008, 8:53pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
soaking is good enough.....
overnight is perfect.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 41 - 123
pixelland
Monday, August 18, 2008, 12:53pm Report to Moderator Report to Moderator

Rh- ISFP Nomad - raw foodist - optimist!
Autumn: Harvest, success.
Posts: 165
Gender: Female
Location: Mooresville, NC
Age: 54
Quoted from lilith_bcn
So, you can germinate walnuts and peanuts too? Then it would be the same time as almonds?


As far as I know, you can germinate most all raw nuts and seeds. Definitely walnuts should be germinated.

Peanuts are a bit odd. They are not nuts.... they are legumes... You can sprout them in 4-5 days using a jar or bag method, if you can find raw peanuts. Most peanuts have been heat-dried, losing their raw/natural qualities. My sprouting guide puts them in the "advanced" category....







"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events."
Robert A. Heinlein
Logged Offline
Private Message Private message Reply: 42 - 123
funkymuse
Sunday, September 7, 2008, 1:36pm Report to Moderator Report to Moderator
Guest User
Ok... so we made homemade Almond Milk from organic almonds and I mixed it with homemade Rice Milk.  This stuff is the bomb!

The almond milk is actually a bit of a pain to make with straining and all but well worth it.

So here's the question... I'd like to spend some time really making a big batch and freezing it in smaller containers.  Does anyone know if that is possible?  Would it change the consistancy of the almond milk or would this work?

If so, that would be a lifesaver for us, since I can't take the time everyday to make batch after batch for our needs.
Logged
E-mail E-mail Reply: 43 - 123
funkymuse
Sunday, September 7, 2008, 1:42pm Report to Moderator Report to Moderator
Guest User
Also, continuing from my last post, I used a coffee strainer but it did not get all the milk from the pulp.  When you use cheesecloth you can squeeze the cheesecloth and get all the milk.

Listen if anyone thinks or knows of a better way to remove the fine pulp, please let this thread know!

I know Italybound would love this info. as well.

I do enjoy it much much more not being grainy but nice and smooth.
Logged
E-mail E-mail Reply: 44 - 123
Ribbit
Sunday, September 7, 2008, 2:01pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
I use a very fine wire mesh strainer.  It looks like screen and it's shaped like a cone and it has a hook on one side and a handle on the other so it can sit on a pitcher while it strains.  I usually have to help it by rubbing my fingers over the "screen".


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 45 - 123
Lola
Sunday, September 7, 2008, 4:28pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
make sure you re use all the pulp left in the cheese cloth in your focaccia, or whatever type bread or other baked good you make.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 46 - 123
Victoria
Sunday, September 7, 2008, 4:35pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
I strain first through a coarse mesh strainer, and then pour a second time through a very fine mesh strainer, as Ribbit uses.  

The fine strainer needs help, and I use the back of a spoon to stir and press the pulp.

I have a question for you raw food folks:
We prefer our almonds without the skins for making milk.  Do you know of any way of getting those skins off without using very hot water?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 47 - 123
Lola
Sunday, September 7, 2008, 8:37pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
doesn t soaking in purified or acidulated water overnight take care of softening the skin?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 48 - 123
Victoria
Monday, September 8, 2008, 1:42am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
I've never tried using acidified water.  

Soaking in room temperature water overnight does not loosen the skin.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 49 - 123
italybound
Monday, September 8, 2008, 1:56am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 1323
Listen if anyone thinks or knows of a better way to remove the fine pulp, please let this thread know!I know Italybound would love this info. as well.


yes! yes I would.    the closest I've come to getting all the grit out is using an unbleached paper coffee filter. If there is any grit, I can't drink it, it chokes me. Apparently my throat is very sensitive to that stuff. I've had terrible coughing fits from getting grains of salt 'stuck' in my throat. Crazy, but so. So if I could ever get all the grit out, I'd really be a happy camper.  

When I use my Vitamix to make almond butter, after I've scraped out what I easily can, I add almond or rice milk, banana, agave, vanilla and make a shake. Easier to clean the mixer afterwards and no 'butter' goes to waste.  

Quoted from Victoria
Soaking in room temperature water overnight does not loosen the skin.


well now you've got me curious because I thought for sure that is what I do. not using hot water either. but I think I put mine in the fridge. obviously it's been a while since I did this. I have some almonds, will soak some tonight and report tomorrow.  



Logged Offline
Private Message Private message Reply: 50 - 123
Ribbit
Monday, September 8, 2008, 2:38am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Quoted from Lola
make sure you re use all the pulp left in the cheese cloth in your focaccia, or whatever type bread or other baked good you make.


I usually dump it on my cereal for protein (when I actually eat cereal).


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 51 - 123
Lola
Monday, September 8, 2008, 3:43am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
and how about two days soaking?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 52 - 123
Victoria
Monday, September 8, 2008, 4:26am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
hmmm . . have you folks been able to skin almonds after soaking in regular temperature water?  I'd love to hear reports of success!!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 53 - 123
accidental_chef
Monday, September 8, 2008, 4:39am Report to Moderator Report to Moderator

Hunter ISTJ Gemini + Nomad Gemini Hubby
Ee Dan
Posts: 1,176
Gender: Female
Location: South/S.E. Asia
Age: 51
Quoted from Victoria
Do you know of any way of getting those skins off without using very hot water?


If you soak almonds in room temp water overnight, the skins come off easily. If you soaked them in warm water (not boiling water or even hot water) for about 1/2 an hour, they come off easily too.

For very creamy milk, soak almonds overnight. Roughly chop them up. Grind without adding any water, till you get a fine paste. Add water gradually, bit by bit and continue grinding till you get a smooth paste. Add water to the required volume you want. Trick is to never, ever add all of the water all at once. In this method there is no straining required coz you have the skin and flesh in a smooth paste.

You can also add broiled (dry fried) rice. Broil rice till it becomes the colour of ivory. Add to the chopped almonds. And proceed as usual.

I've never refrigerated the above though for bulk use...




BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

Logged
Site Site Private Message Private message Reply: 54 - 123
Lola
Monday, September 8, 2008, 4:58am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
the broiled rice you mention adding to the mix isn t cooked?
dry fried means you use oil?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 55 - 123
accidental_chef
Monday, September 8, 2008, 5:06am Report to Moderator Report to Moderator

Hunter ISTJ Gemini + Nomad Gemini Hubby
Ee Dan
Posts: 1,176
Gender: Female
Location: South/S.E. Asia
Age: 51
Quoted from Lola
the broiled rice you mention adding to the mix isn t cooked? dry fried means you use oil?


No Lola, it isnt cooked.

You fry the grains without any oil. Broiling without any oil.


BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

Logged
Site Site Private Message Private message Reply: 56 - 123
Henriette Bsec
Monday, September 8, 2008, 7:18am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,635
Gender: Female
Location: Denmark
Age: 42
I cant be bothered to skin mine ( I know lazy B  )- I just think it makes the milk a bit creamy in colour and that is about it.
The leftover almonds I use in a yummy cake- with ghee, egg and sweetner- havent got any measurements- but it is really good.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 57 - 123
italybound
Monday, September 8, 2008, 11:27am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Henriette Bsec
The leftover almonds I use in a yummy cake- with ghee, egg and sweetner- havent got any measurements- but it is really good.


could you possibly fake those measurements? please.                                                   



Logged Offline
Private Message Private message Reply: 58 - 123
Henriette Bsec
Monday, September 8, 2008, 12:43pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,635
Gender: Female
Location: Denmark
Age: 42
Yep later  


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 59 - 123
Lola
Monday, September 8, 2008, 2:26pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 60 - 123
Mayflowers
Monday, September 8, 2008, 3:06pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


yes! yes I would.    the closest I've come to getting all the grit out is using an unbleached paper coffee filter. If there is any grit, I can't drink it, it chokes me. Apparently my throat is very sensitive to that stuff. I've had terrible coughing fits from getting grains of salt 'stuck' in my throat. Crazy, but so. So if I could ever get all the grit out, I'd really be a happy camper.  


I have the same problem..grit in the throat and coughing fits.
I used the coffee filter also..takes forever to drip but it helps tons with the grit.

Quoted from italybound

When I use my Vitamix to make almond butter, after I've scraped out what I easily can, I add almond or rice milk, banana, agave, vanilla and make a shake. Easier to clean the mixer afterwards and no 'butter' goes to waste.  


Good idea thanks IB.   I still haven't tried soaking the almonds first..I keep forgetting to do it..SM.
Logged
E-mail E-mail Reply: 61 - 123
italybound
Monday, September 8, 2008, 3:09pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 815
I used the coffee filter also..takes forever to drip but it helps tons with the grit.


I'll bet if we were to run it thru a new filter again, we might be home free. Will have to try that. If you try it before me, lemme know the outcome ok?  



Logged Offline
Private Message Private message Reply: 62 - 123
+Aan
Monday, September 8, 2008, 3:14pm Report to Moderator Report to Moderator

Teacher
Autumn: Harvest, success.
Posts: 439
Gender: Female
Location: Yucaipa, Cali
Age: 61
I used to make my own almond milk. I need to again. My face would absolutely glow!...Aani


Listen, this is what I think: I think we can't go around measuring our goodness by what we don't do, by what we deny ourselves, what we resist, and who we exclude. I think we've got to measure goodness by what we embrace, what we create, and who we include. Pere Henri (Chocolat)
Logged Offline
Private Message Private message Reply: 63 - 123
italybound
Monday, September 8, 2008, 3:26pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
In the GTD book, I notice almond and rice milk are black dots. Is this because of the junk in commercially made milks? and would homemade milks be okay? if not, well, that would really stink, cuz what's left for milks? can't remember if chia milk was listed.

to comment on my own question, it must be the commercial milks that are avoids cuz chia seed is a superfood, almonds and almond butter are superfoods and so is rice.



Logged Offline
Private Message Private message Reply: 64 - 123
Ribbit
Monday, September 8, 2008, 4:06pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
That's what I was going to say.  I know there are some awfully confusing seemingly contradictory statuses of food (for example pineapple juice is fine but pineapple isn't ), but somehow I can't imagine that almonds would be fine but homemade almond milk wouldn't be, made with entirely compliant ingredients.

AC, I appreciate your idea about making almond butter first then making it gradually into milk.  I'm going to try that.  I've never been entirely happy with my almond milk.  Nobody else will touch it.  Maybe with your recipe I can get others to try it.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 65 - 123
italybound
Monday, September 8, 2008, 5:19pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Ribbit
AC, I appreciate your idea about making almond butter first then making it gradually into milk. .


Me too.........I'm hoping that works. Hope,hope,hope. Thought about that on the way home from the post office. Wondering why it would make a dif. Maybe if it's more 'oily' to start off with? but I'm sure gonna try it.



Logged Offline
Private Message Private message Reply: 66 - 123
Mayflowers
Monday, September 8, 2008, 5:24pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


I'll bet if we were to run it thru a new filter again, we might be home free. Will have to try that. If you try it before me, lemme know the outcome ok?  


Ok, IB, I'll let you know.   I'll standing there awhile, but I'll let you know.. The last time I tried it, I spilled it all over the counter, because the filter is so flimsy lol..
Logged
E-mail E-mail Reply: 67 - 123
italybound
Monday, September 8, 2008, 5:35pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 815
Ok, IB, I'll let you know.   I'll standing there awhile, but I'll let you know.. The last time I tried it, I spilled it all over the counter, because the filter is so flimsy lol..


I use a BIG strainer (mine is 6-1/4" in diameter) and put the coffee filter in that. I prop the strainer up on 3 glasses. No standing around for me.  



Logged Offline
Private Message Private message Reply: 68 - 123
Victoria
Monday, September 8, 2008, 7:02pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
Quoted from accidental_chef


If you soak almonds in room temp water overnight, the skins come off easily. If you soaked them in warm water (not boiling water or even hot water) for about 1/2 an hour, they come off easily too.


Oh, that's so good to know.  Thanks!

Quoted from accidental_chef
For very creamy milk, soak almonds overnight. Roughly chop them up. Grind without adding any water, till you get a fine paste. Add water gradually, bit by bit and continue grinding till you get a smooth paste. Add water to the required volume you want. Trick is to never, ever add all of the water all at once. In this method there is no straining required coz you have the skin and flesh in a smooth paste.

You can also add broiled (dry fried) rice. Broil rice till it becomes the colour of ivory. Add to the chopped almonds. And proceed as usual.

Sounds like this method of dry roasting rice might make a good rice milk on its own.  How do you grind the rice?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 69 - 123
Victoria
Monday, September 8, 2008, 7:07pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
For filtering out the grit, try pouring it first through a large coarse metal filter without any coffee filter.  That will get out a lot of the pulp.  Then the second filtering through a fine mesh strainer or paper/cloth will not have so much to deal with.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 70 - 123
italybound
Monday, September 8, 2008, 7:11pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Victoria
For filtering out the grit, try pouring it first through a large coarse metal filter without any coffee filter.  That will get out a lot of the pulp.  Then the second filtering through a fine mesh strainer or paper/cloth will not have so much to deal with.


  yes, yes you are so right. thanks for pointing out the obvious.     



Logged Offline
Private Message Private message Reply: 71 - 123
Ribbit
Tuesday, September 9, 2008, 12:00am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Oh.  Duh.     Thanks for the suggestion.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 72 - 123
accidental_chef
Tuesday, September 9, 2008, 7:58am Report to Moderator Report to Moderator

Hunter ISTJ Gemini + Nomad Gemini Hubby
Ee Dan
Posts: 1,176
Gender: Female
Location: South/S.E. Asia
Age: 51
Quoted from Victoria
Sounds like this method of dry roasting rice might make a good rice milk on its own.  How do you grind the rice?


Same way as the almonds, in a coffee grinder. The idea is to never, ever pour all the required water in one go. This way you get the creamiest of creamy milks without any grits, without dilution and without overheating your grinder motor. Victoria, you must make sure you dont burn the rice. The moment it changes colour to ivory remove from fire and let it cool completely before grinding. No need to soak-actually it wont soak .

What we do at home is to use a grinding stone. Nothing beats the taste!



BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

Logged
Site Site Private Message Private message Reply: 73 - 123
sissalem
Tuesday, September 9, 2008, 2:47pm Report to Moderator Report to Moderator

Explorer or Warrior
Summer: Realization, expansion.
Posts: 50
Gender: Female
Location: Ohio
Age: 33
Is making homemade almond milk at home cost effective at all? And has anyone had any success yet w/ making in batches?


"Thoughts Become Things" - The collection of entities known as Abraham.
Logged Offline
Private Message Private message AIM AIM Reply: 74 - 123
italybound
Tuesday, September 9, 2008, 2:52pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from sissalem
Is making homemade almond milk at home cost effective at all?


I have wondered about this myself. I think today will be the day to find out. I have almonds ready to bite the dust.    Either way, for me, it's worth it. No junk almond milk is worth paying a bit more for, if in fact it comes to be so. IMHO  



Logged Offline
Private Message Private message Reply: 75 - 123
sissalem
Tuesday, September 9, 2008, 3:19pm Report to Moderator Report to Moderator

Explorer or Warrior
Summer: Realization, expansion.
Posts: 50
Gender: Female
Location: Ohio
Age: 33
Quoted from italybound


I have wondered about this myself. I think today will be the day to find out. I have almonds ready to bite the dust.    Either way, for me, it's worth it. No junk almond milk is worth paying a bit more for, if in fact it comes to be so. IMHO  


Let me know how it turns out! How many almonds needed per cup of milk and such
I've never made this kind of stuff before. I'm always willing to experiment so long as it doesn't cost too much (very limited budget like most people). Just tried my hand at homemade granola (turned out VERY yummy) and only have store bought almond milk to go w/ it.
What are some recipes people like? And can I use a mini food processor? How long is the milk good for? Thanks!


"Thoughts Become Things" - The collection of entities known as Abraham.
Logged Offline
Private Message Private message AIM AIM Reply: 76 - 123
beetnik
Tuesday, September 9, 2008, 3:20pm Report to Moderator Report to Moderator

Rh- Nomad!
Spring: Growth, Peace.
Posts: 32
Gender: Female
Location: Northern Virginia
Age: 31
This doesn't have terribly much to do with making your own almond milk, but I thought this was really interesting.  Apparently, in the Middle Ages people used to use almond milk in place of real milk because without refrigeration, any dairy they had would spoil unless it was made into butter or cheese.  Almond milk also satisfied the requirements of fast days for Catholics, which most people were.  I had always thought that almond milk was some kind of new health food fad!  I never realized it was hundreds of years old!

http://en.wikipedia.org/wiki/Almond_milk
http://www.medievalcookery.com/recipes/almondmilk.html
Logged Offline
Site Site Private Message Private message Reply: 77 - 123
sissalem
Tuesday, September 9, 2008, 3:22pm Report to Moderator Report to Moderator

Explorer or Warrior
Summer: Realization, expansion.
Posts: 50
Gender: Female
Location: Ohio
Age: 33
Quoted from beetnik
This doesn't have terribly much to do with making your own almond milk, but I thought this was really interesting.  Apparently, in the Middle Ages people used to use almond milk in place of real milk because without refrigeration, any dairy they had would spoil unless it was made into butter or cheese.  Almond milk also satisfied the requirements of fast days for Catholics, which most people were.  I had always thought that almond milk was some kind of new health food fad!  I never realized it was hundreds of years old!

http://en.wikipedia.org/wiki/Almond_milk
http://www.medievalcookery.com/recipes/almondmilk.html



Oh wow!!! I'm not surprised, really, 'cause it always seems people back then were just much healthier eating wise It's like we forgot how and have to relearn it all.


"Thoughts Become Things" - The collection of entities known as Abraham.
Logged Offline
Private Message Private message AIM AIM Reply: 78 - 123
italybound
Tuesday, September 9, 2008, 4:54pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Okay, I did it AC's way    Better, but still need to strain it, tho I do have to say, there is alot less grit this way. I tried Victoria's suggestion and strained it thru a big strainer.........nothing left. So back to the coffee filter. It's straining now. I used 1 C almonds and added water after I blended the almonds into as much of a paste as I could. Will post how much milk I end up with. Not sure on how many cups of water I used, just kept pouring it in until I was done
Got kinda sidetrackd w/ this cause an elderly gentleman I met at Radio Shack the other day called. He was having computer issues, trying to get RS to get it resolved, seemed to me like he was getting nowhere fast. I gave him my name and # and told him he could call me. RS ripped this guy off to the tune of $800 for a piece of junk computer. I'm trying to help him get his money back and find him a decent one for a decent price. I'm REALLY ticked at RS. For Pete's sake, this guy is on SS! Do they have no conscience!!  



Logged Offline
Private Message Private message Reply: 79 - 123
sissalem
Tuesday, September 9, 2008, 5:23pm Report to Moderator Report to Moderator

Explorer or Warrior
Summer: Realization, expansion.
Posts: 50
Gender: Female
Location: Ohio
Age: 33
Quoted from italybound
For Pete's sake, this guy is on SS! Do they have no conscience!!  


Do you really need to ask? Many many people in sales only care about the sale not the person. It totally sucks for sure. It's pretty cool of you to help him out, though!


"Thoughts Become Things" - The collection of entities known as Abraham.
Logged Offline
Private Message Private message AIM AIM Reply: 80 - 123
italybound
Tuesday, September 9, 2008, 5:51pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from sissalem
Do you really need to ask? Many many people in sales only care about the sale not the person.


I know  , it just infuriates me tho. ya know, I just today got back a laptop I had loaned out. I think I'm just going to loan it to him. He uses the computer partly for ministry. In our conv, he asked what drew me to him. Well, we all know the answer to that. I had 3 stops to make that day. I made that one first. Had I made it last, he'd have been gone. What more can ya say, huh?
  Now, on the almond milk. I got 3-1/4 C milk and prob about a half cup meal. There are several recipes for dif thing using the meal here:http://www.dadamo.com/typebase.....=&mytemplate=tp1
Please don't forget to date your milk once you make it. It only lasts 4 or 5 days tops.
Let us know how it turns out for ya.



Logged Offline
Private Message Private message Reply: 81 - 123
sissalem
Tuesday, September 9, 2008, 5:55pm Report to Moderator Report to Moderator

Explorer or Warrior
Summer: Realization, expansion.
Posts: 50
Gender: Female
Location: Ohio
Age: 33
I love how timing on that stuff works out

It's going to be a few weeks 'til I can get stuff to try it but I will post how it went! Thanks for letting me know how long it's good for, too. I will probably make smaller batches, then 'cause I've never drank alot of "milk"


"Thoughts Become Things" - The collection of entities known as Abraham.
Logged Offline
Private Message Private message AIM AIM Reply: 82 - 123
italybound
Tuesday, September 9, 2008, 6:15pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from sissalem
I will probably make smaller batches, then 'cause I've never drank alot of "milk"


yeah, 3-1/4 C is plenty for me. I only use it in my Bancha tea and for making anything that calls for milk. If ya haven't tried the Bancha, do. You'll love it. It's roasted green tea. (it's a diamond if you turn out to be a Warrior) I add a little agave and some 'milk'. Yummy.  Funkymuse introduced me to it. Keeps me from drinking the coffee.  



Logged Offline
Private Message Private message Reply: 83 - 123
sissalem
Tuesday, September 9, 2008, 6:19pm Report to Moderator Report to Moderator

Explorer or Warrior
Summer: Realization, expansion.
Posts: 50
Gender: Female
Location: Ohio
Age: 33
Quoted from italybound


yeah, 3-1/4 C is plenty for me. I only use it in my Bancha tea and for making anything that calls for milk. If ya haven't tried the Bancha, do. You'll love it. It's roasted green tea. (it's a diamond if you turn out to be a Warrior) I add a little agave and some 'milk'. Yummy.  Funkymuse introduced me to it. Keeps me from drinking the coffee.  


ok, I've seen a lot of green tea and I drink it, what is roasted green tea and where do you get it?


"Thoughts Become Things" - The collection of entities known as Abraham.
Logged Offline
Private Message Private message AIM AIM Reply: 84 - 123
Mayflowers
Tuesday, September 9, 2008, 6:36pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


I use a BIG strainer (mine is 6-1/4" in diameter) and put the coffee filter in that. I prop the strainer up on 3 glasses. No standing around for me.  


I'll have to try it. I have #4 cone shaped that I wanted to used up. messy. I'm trying to get a picture of propping the strainer on 3 glasses..
Logged
E-mail E-mail Reply: 85 - 123
italybound
Tuesday, September 9, 2008, 7:08pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 815
I'm trying to get a picture of propping the strainer on 3 glasses..


my strainer has 2 prongs on the front and then of course the handle. I put 2 same height glasses under the 2 prongs and hopefully a near same size glass under the handle. Then I put the bowl directly beneath the strainer itself. Look maw, no hands.  



Logged Offline
Private Message Private message Reply: 86 - 123
funkymuse
Tuesday, September 9, 2008, 11:23pm Report to Moderator Report to Moderator
Guest User
Ok so look now... does anyone know the answer to my question about freezing this stuff so I could make it in a large batch and not have to deal with it everyday?  

We use so much of it and I do think it's expensive to make because of the cost of almonds but so worth it!  And we cut the cost by adding half rice milk.  
Logged
E-mail E-mail Reply: 87 - 123
Lola
Tuesday, September 9, 2008, 11:52pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
go ahead and freeze, but always give it a quick processing, after thawing......I d freeze 1 glass at a time, to use up fast after thawing.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 88 - 123
funkymuse
Tuesday, September 9, 2008, 11:59pm Report to Moderator Report to Moderator
Guest User
Quoted from Lola
go ahead and freeze, but always give it a quick processing, after thawing......I d freeze 1 glass at a time, to use up fast after thawing.


That sounds great.  Thank you.  

Will write more later... we just got back from a grueling 6 hour drive and a 3 day stay in a town we don't like.  

trying to get dinner together.  argg... where's my on staff cook?  in my dreams!  sigh.
Logged
E-mail E-mail Reply: 89 - 123
Victoria
Wednesday, September 10, 2008, 4:39pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
Quoted from italybound
this way. I tried Victoria's suggestion and strained it thru a big strainer.........nothing left. So back to the coffee filter.


Did you try using the same strainer that holds your coffee filter?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 90 - 123
funkymuse
Wednesday, September 10, 2008, 5:06pm Report to Moderator Report to Moderator
Guest User
I use a coffee strainer without the filter, but still have to put the almond meat through cheesecloth and squeeze to get the last of the milk which is quite a bit.
Logged
E-mail E-mail Reply: 91 - 123
funkymuse
Wednesday, September 10, 2008, 5:07pm Report to Moderator Report to Moderator
Guest User
Bulk Natural Almonds at BulkFoods.com are darn reasonable.

Free shipping for orders over  $75.
Logged
E-mail E-mail Reply: 92 - 123
Mayflowers
Wednesday, September 10, 2008, 6:36pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


my strainer has 2 prongs on the front and then of course the handle. I put 2 same height glasses under the 2 prongs and hopefully a near same size glass under the handle. Then I put the bowl directly beneath the strainer itself. Look maw, no hands.  


Oooooh. I see. Thanks I'll try that.  
Logged
E-mail E-mail Reply: 93 - 123
Ribbit
Wednesday, September 10, 2008, 6:45pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
$75 worth of almonds....   Shew-wee!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 94 - 123
italybound
Wednesday, September 10, 2008, 7:11pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Victoria
Did you try using the same strainer that holds your coffee filter?


they are the same strainer.



Logged Offline
Private Message Private message Reply: 95 - 123
funkymuse
Wednesday, September 10, 2008, 8:58pm Report to Moderator Report to Moderator
Guest User
Quoted from Ribbit
$75 worth of almonds....   Shew-wee!


BUT, it works out to around $5.00 per lb.  Much better than the $12 I pay and some stores charge $14!
Logged
E-mail E-mail Reply: 96 - 123
funkymuse
Wednesday, September 10, 2008, 11:11pm Report to Moderator Report to Moderator
Guest User
Anybody ever made Walnut milk?
Logged
E-mail E-mail Reply: 97 - 123
Lola
Wednesday, September 10, 2008, 11:31pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,154
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 98 - 123
funkymuse
Thursday, September 11, 2008, 12:01am Report to Moderator Report to Moderator
Guest User
Quoted from Lola


Didn't see anything in regards to walnut milk there ?

I was really wondering how it tasted...
Logged
E-mail E-mail Reply: 99 - 123
funkymuse
Thursday, September 11, 2008, 2:11pm Report to Moderator Report to Moderator
Guest User
Ok... so here's what I have had to do to get the SMOOTHEST almond milk and man it's kind of a pain!  

Drain the milled nut milk through the coffee filter all night stirring occasionally before I went to bed and then just let it sit there and drip on it's own.  

Then taking spoonfuls of the pulp and hand squeezing through cheesecloth folded over twice to get the remaining milk out of the pulp, which wouldn't drain anymore, which ended up to be about 3/4 of a cup!

Man this is an area for an inventor!  If a person could develop an almond milk press that would strain all the milk without all this hassle, it would sell!
Logged
E-mail E-mail Reply: 100 - 123
italybound
Thursday, September 11, 2008, 2:19pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 1323
Drain the milled nut milk through the coffee filter all night stirring occasionally before I went to bed and then just let it sit there and drip on it's own.  ... If a person could develop an almond milk press that would strain all the milk without all this hassle, it would sell!


All night? Aren't you afraid of food poisoning doing that? I'm just a big chicken of that .........had a BAD case years ago.
and yes, if someone would invent it, I'd buy it. build it, they will come.



Logged Offline
Private Message Private message Reply: 101 - 123
beetnik
Thursday, September 11, 2008, 2:19pm Report to Moderator Report to Moderator

Rh- Nomad!
Spring: Growth, Peace.
Posts: 32
Gender: Female
Location: Northern Virginia
Age: 31
You guys should all look into "nut milk bags."  The raw foodies use them to strain out the pulp and it seems they work better than cheesecloth, from the descriptions.

http://www.rawglow.com/sproutbag.htm  
On this page you can see someone using one.  It's the second product listed.
Logged Offline
Site Site Private Message Private message Reply: 102 - 123
italybound
Thursday, September 11, 2008, 3:01pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from beetnik
You guys should all look into "nut milk bags."  


I've used those too........didn't work and they're very expensive. I know they can be reused tho.  they just didn't get enough grit out for me. the unbleached paper coffee filters work the best for me.......so far. I'm still hopeful something better will come along.



Logged Offline
Private Message Private message Reply: 103 - 123
Victoria
Thursday, September 11, 2008, 3:21pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
I used to make a lot of farmers type cheese.  I would put the curd into a cheesecloth lined strainer, let all drip that would freely come out, then I wrapped the whole thing into a ball, put it back into the strainer and added a weight on the top.

This could shorten the draining process for almond pulp.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 104 - 123
funkymuse
Thursday, September 11, 2008, 3:48pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


All night? Aren't you afraid of food poisoning doing that? I'm just a big chicken of that .........had a BAD case years ago.


I put it in the fridge.  

Quoted from Victoria
I used to make a lot of farmers type cheese.  I would put the curd into a cheesecloth lined strainer, let all drip that would freely come out, then I wrapped the whole thing into a ball, put it back into the strainer and added a weight on the top.

This could shorten the draining process for almond pulp.


Excellent idea!
Logged
E-mail E-mail Reply: 105 - 123
funkymuse
Friday, September 12, 2008, 2:06pm Report to Moderator Report to Moderator
Guest User
Can we freeze almonds?  I soaked a big batch and don't have time to deal with them all right now...

suggestions?  
Logged
E-mail E-mail Reply: 106 - 123
Ribbit
Friday, September 12, 2008, 2:26pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
I'm sure you could, but they might be pretty mushy when you thaw them.  I've done that--soaked too many.  You can store them in the fridge too.  I really like soaked almonds.  They're sweeter.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 107 - 123
Mayflowers
Friday, September 12, 2008, 2:27pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


they are the same strainer.


Oh..duh. I was using the mesh strainer.. Thanks Vic and IB

75$ on almonds? Where would I put them? I need one of those big freezers. I have yet to buy one. I know they're a good idea.

I must try the soaking method, sweeter you say Ribblet?
Logged
E-mail E-mail Reply: 108 - 123
Mayflowers
Friday, September 12, 2008, 2:38pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


I've used those too........didn't work and they're very expensive. I know they can be reused tho.  they just didn't get enough grit out for me. the unbleached paper coffee filters work the best for me.......so far. I'm still hopeful something better will come along.


Ok, IB how about straining it through the bag, then through the coffee filter? That should work!  
Logged
E-mail E-mail Reply: 109 - 123
funkymuse
Friday, September 12, 2008, 3:19pm Report to Moderator Report to Moderator
Guest User
Quoted from Ribbit
I'm sure you could, but they might be pretty mushy when you thaw them.  I've done that--soaked too many.  You can store them in the fridge too.  I really like soaked almonds.  They're sweeter.


Thanks Ribbit.  It won't matter if they are soggy since I'm just going to thaw them out to make almond milk.  
Logged
E-mail E-mail Reply: 110 - 123
Victoria
Friday, September 12, 2008, 4:00pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
Back to the topic of skinning almonds for a moment . .

I tried soaking my almonds overnight in warm water instead of hot, and I was able to slip the skins off 3/4 of them as easily as I do when they are soaked in the hot bath, but the remaining 1/4, I had to work at it.  I may have to revert back to using the hot, because it took too much time yesterday.  

I was hoping to get the benefits of raw, but anyway, raw organic almonds aren't really raw anymore.    



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 111 - 123
italybound
Friday, September 12, 2008, 8:19pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 815
Ok, IB how about straining it through the bag, then through the coffee filter? That should work!  


since those bags are so expensive, I think I might try FM's way..........let it drain all night in the fridge.



Logged Offline
Private Message Private message Reply: 112 - 123
funkymuse
Friday, September 12, 2008, 11:23pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound


since those bags are so expensive, I think I might try FM's way..........let it drain all night in the fridge.


Make sure to put a rock or something heavy on it after it seems like it's not draining on it's own anymore.  I put some cheesecloth over it and then the rock on top.
Logged
E-mail E-mail Reply: 113 - 123
Mayflowers
Friday, September 12, 2008, 11:49pm Report to Moderator Report to Moderator
Guest User
Quoted from italybound

since those bags are so expensive, I think I might try FM's way..........let it drain all night in the fridge.

IB I'm confused from your previous post which said:
Quoted from italybound

I've used those too........didn't work and they're very expensive.

By your post I understood you've already bought the bags? So why wouldn't you try it with the filter?
Logged
E-mail E-mail Reply: 114 - 123
Ribbit
Saturday, September 13, 2008, 2:34am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
I guess you find a smooth rock and run it through the dishwasher a couple of times?  I like the idea of having a rock in the kitchen, but I haven't done it yet.  I read about it in oriental and Indonesian cookbooks.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 115 - 123
funkymuse
Saturday, September 13, 2008, 2:01pm Report to Moderator Report to Moderator
Guest User
Quoted from Ribbit
I guess you find a smooth rock and run it through the dishwasher a couple of times?  I like the idea of having a rock in the kitchen, but I haven't done it yet.  I read about it in oriental and Indonesian cookbooks.


We get nice round flat ones from the beach which work perfect for a 'rock press.'  We have rocks all over the house.. kind of collect them you might say.  We have gone to rock and mineral shows and now I stay away because you can go crazy buying all kinds of absolutely stunning crystals and other types.  I wouldn't use those in cooking though!  ha...
Logged
E-mail E-mail Reply: 116 - 123
Victoria
Sunday, September 14, 2008, 3:44pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,389
Gender: Female
Location: Oregon
Quoted from 1323


We get nice round flat ones from the beach which work perfect for a 'rock press.'  We have rocks all over the house.. kind of collect them you might say.  We have gone to rock and mineral shows and now I stay away because you can go crazy buying all kinds of absolutely stunning crystals and other types.  I wouldn't use those in cooking though!  ha...


You sound like me.  At one point, I realized that I had to start changing my behavior toward rocks!     I had special little rocks in all my plants, fancy ones displayed on my window ledges, stunning large ones in all my patio plantings, plus so many bags of them all over the house that I was running out of places to put them.  I finally poured out all of them around my apple tree and decided that I needed to control myself.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 117 - 123
Ribbit
Sunday, September 14, 2008, 7:45pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Well, I'm like y'all, I have rocks all over the house and around the house too, and I pick them up from everywhere, but I don't guess I have any that are really right for using in my kitchen.  I like rocks where I can see stripes.  Like a vein of white quartz through a piece of granite.  Neat, neat, neat.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 118 - 123
italybound
Sunday, September 14, 2008, 7:50pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Ribbit
I like rocks where I can see stripes.  Like a vein of white quartz through a piece of granite....


speaking of stripes, have ya seen these? http://www.trendhunter.com/photos/21210

There is some question about whether the pictures are doctored, but IMHO, in nature anything is possible.



Logged Offline
Private Message Private message Reply: 119 - 123
Ribbit
Monday, September 15, 2008, 1:44am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Couldn't view the pics!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 120 - 123
funkymuse
Monday, September 15, 2008, 1:58am Report to Moderator Report to Moderator
Guest User
Just made walnut milk and added it to the rice and almond mixture I had in the fridge.  The walnut milk itself was too bitter... like some (most) walnuts can be so adding it to the almond and rice milk with some sweetener did the trick.  

The benefit of this is that it's super healthy with the Omega 3's from the Walnuts, huh? !  
Logged
E-mail E-mail Reply: 121 - 123
italybound
Monday, September 15, 2008, 4:13am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Ribbit
Couldn't view the pics!


Hmmmm, I just clicked on the link and it worked fine for me. That happens to me once in a while here also.  What browser are you using?



Logged Offline
Private Message Private message Reply: 122 - 123
Ribbit
Tuesday, September 16, 2008, 4:07pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Ah, I can see them now.  Cool!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 123 - 123
5 Pages 1 2 3 4 5 All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Almond Milk

Thread Rating
There is currently no rating for this thread