Slim [and others] question..How to Be Dairy Free....

[Guest guest]

, " Thia .... " <bipolyf wrote:

>

> Thanks so much for all the advice!

>

 

You're surely welcome. If I'd had more time, I probably could have

written less. Didn't mean to be confusing.

 

 

> When I made dairy yogurt (did this for many years) I had some

separation,

> maybe 1/4 inch on the surface. But the time I used almond milk, it

was more

> clear yellow liquid than " solid " in the jar. much more.

 

 

The separation in soymilk looks like 50/50 whey/tofu in volume and can

be increased favorably for the tofu by making a richer milk, using

more beans per amount of liquid. This makes a better yogurt, too, to

my taste.

 

> I was told from a

> friend who develops recipes (and is working on a book) that almond

milk does

> not contain anything for the culture to feed on.

 

 

Your friend could have a point, you may need/want to add a some sugar

or syrup to the milk to have something to run the culture on. But your

culture was evidently finding something to eat with the commercial

milk, or I don't believe you would have seen the separation. If you

like, post or link to a recipe for your almond-nut milk, and I might

have a try making a small yogurt or piima batch with some, too. I

have almonds, flax and rice, of course, but it's unlikely I have any

commercial nut milk available in the stores handy to me.

 

Slim

[Guest guest]

Ohh, gosh, I used Pacific brand in the aseptic box. Last time I made almond

milk from scratch was maybe ten years ago...and I think it was just water

and nuts? don't have a clue right now what the ratio was. I have recently

used cashews for " cream " in an " ice cream " . I used 1/2 cup cashews. 1/2 cup

water, 1/4 cup maple syrup. I blended for quite a while - 5 minutes,

maybe? This came out **very** thick, and made very rich ice cream (I added

dark cherries and shaved dark chocolate to the " cream " ). Couldn't eat but a

few bites at a time. I plan on working on it some to improve it, but have

not yet.

 

I have in my notes that I got this from over at fatfreevegan (but I can't

seem to find it there now, to give you a link). My notes say:

Cashew milk: 1 cup cashews, 4 cups water, blend and strain.

 

Maybe almond milk would be similar? I use raw, but not soaked, cashews. I

would guess the almonds should also be raw, but would probably need to be

soaked [??].

 

Thanks so much for offering to help! I wish I could be of more assistance

with it, than this.

 

Let me know how it turns out, and what you used, if you do this! Cashews

are so much less costly (around here, anyway) than the almonds, so if/when I

try the yogurt again, it may be with cashews. They make a really creamy

texture, without thickeners.

 

 

Thia

 

 

On 11/18/06, slim_langer <slim_langer wrote:

>

> If you

> like, post or link to a recipe for your almond-nut milk, and I might

> have a try making a small yogurt or piima batch with some, too. I

> have almonds, flax and rice, of course, but it's unlikely I have any

> commercial nut milk available in the stores handy to me.

>

> Slim

>

>