Guest guest Posted February 4, 2003 Report Share Posted February 4, 2003 Avtar and all who care, I made some almond milk this past weekend. I used about a cup of ground blanched almonds and about 4 cups of water and blended for several minutes, then I strained it through some cheese cloth. It came out tasting great, the texture was a bit too watery. I'm going to try adding a little ghee to my next batch to see if it will blend in well and smooth out the texture, if not maybe some arrowroot powder. It mixed well with my yogi tea but did start to seperate at the boiling point. Also, the strained grounds came out about the texture of ricotta cheese, but not much flavor left in them any suggestions on uses for them? Sat Siri Akal! Amanda _______________ Add photos to your messages with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2003 Report Share Posted February 4, 2003 Good try Amanda, I bought some Pacific brand Almond Milk recently, it was only about $2.25 for the liter. It had more body than other other samples I had bought a couple of years ago. The label read Almond Base (Almonds and Filtered Water), Brown Rice sweetener (filtered water and Brown Rice) Natural Flavors, Sea Salt, Ginger. The body is coming from Guar Gum, Xanthum Gum, Carageenan (Irish seaweed), Carob Bean Gum. (you can get some of these gums from health food stores) I just drank mine straight with cookies. Super Yum, Dharam Amanda Hamm wrote: > Avtar and all who care, > > I made some almond milk this past weekend. I used about a cup of ground > blanched almonds and about 4 cups of water and blended for several minutes, > then I strained it through some cheese cloth. It came out tasting great, > the texture was a bit too watery. I'm going to try adding a little ghee to > my next batch to see if it will blend in well and smooth out the texture, if > not maybe some arrowroot powder. It mixed well with my yogi tea but did > start to seperate at the boiling point. Also, the strained grounds came out > about the texture of ricotta cheese, but not much flavor left in them any > suggestions on uses for them? > > Sat Siri Akal! > Amanda > > ___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 Sat Nam Sadhana Seva, It will probably cost you more (in time spent and in real cash) to make it yourself than to buy it from the Natural Food Store. As far as making it yourself, there is not much more to it than putting almonds and water together in a blender. Study the label in a commercial product and duplicate. You can maybe come up with something with a little more "body" to it, so it will be more like Soy milk. That would be good. At any rate Almond milk is the more potent food, Ayurvedically speaking. It builds Ojas and thusly immunity. Have fun, Dharam Suzanne Nocella wrote: >Sat Nam, > >I would like to know if there is a recipe for almond milk or is it something >you have to buy? > >PEACE LOVE AND ALL LIGHT, >Sadhana Seva >Philadelphia, PA >******************************************************************************* > > > Quote Link to comment Share on other sites More sharing options...
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