Nut Milks
The general procedure for making nut or seed milks are below:
What you will need:
Recipe:
1. Blend the nuts or seeds in the water until it is completely liquefied and slightly frothy.
2. Place the cheese cloth, nut milk bag or cheese cloth ( use a rubber band to keep them in place) or a mesh strainer over a jar or bowl. Squeeze or press the liquid through so that the liquid and nut puree are separated.
3. Flavor the nut milk with dates, vanilla, cinnamon, etc based on your preferences.
- CATION: Nut/seed milks only keep for several days.
- You can use the nut/seed pulp in morning cereal or as a thickener in soups.
What you will need:
- Blender
- Cheese cloth or nut milk bag or fine mesh strainer
- Bowl or jar
Recipe:
- 1 cup soaked nuts or seeds
- 3 cups water
1. Blend the nuts or seeds in the water until it is completely liquefied and slightly frothy.
2. Place the cheese cloth, nut milk bag or cheese cloth ( use a rubber band to keep them in place) or a mesh strainer over a jar or bowl. Squeeze or press the liquid through so that the liquid and nut puree are separated.
3. Flavor the nut milk with dates, vanilla, cinnamon, etc based on your preferences.
- CATION: Nut/seed milks only keep for several days.
- You can use the nut/seed pulp in morning cereal or as a thickener in soups.
