Quoted from elliefeldmanI have had sucess making Almond Milk that my daughter (o+) and myself (a+) use for cereal, coffee, etc.
My recipe uses:
- ground raw nuts (1 cup) (I grind in my food processor to a fine "flour")
- Water (2 cups)
- stevia (1/8 tsp) or honey, suger, veg. glycerine-your choice of sweetner, to taste
- Vanilla 1/2 tsp - 1 tsp (if I want vanilla flavoring)
I mix all in my blender on high for a few minutes.
My key to getting the "grit" out of the liquid is to put a tea-towel in a colander and drain it into a bowl - it does take quite a while to drain - sometimes up to a 1/2 hour. I squeeze the excess liquid out of the towel into the bowl when done draining then I just put in a mason jar in the fridge - you must shake well before each use, but it doesn't taste bad at all, my daughter who is 5 requests this for her cereal "milk".
I have had wonderful sucess making Kefir also, eventually I will try to make cultured sourcream, butter (for ghee) when I get a little bit braver. I have not made anything else -i.e. almond cheese, etc.
Lola - I was curious about bulgaros and tried to Google it, most things were in spanish and the others were about movies? Does it go by another name? I am curious about making something else cultured as my system does SO well on Cultured foods (Kefir, yogurt, tamari, miso, etc.)
Quoted from scout...but...I can hardly wrap my mind around nut cheeses--what must they taste like? :o ;D...
Quoted from Schluggell
Nut/Seed cheeses take a little practice to get right - But they can be very good.
And due to the proteins you can also add various cheese cultures to them & ferment to make numerous flavour varieties like real cheese. You first couple batches will probably be more like Sour Cream though, then let hang in a linen to drain to stiffen.
A combination of Brazil/Almond milk has enough fats to make a vegan Whip Cream as well. Never tried it but Macadamia Nut Milk would be good too.