Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Do I grind the sesame seeds in the blender and strain to make sesame seed milk? I used the seeds with the hull. Is that good? The milk came out a bit bitter, so I added some agave nectar. What to do with the pulp? Seems it should be used? Diana of Dewberry Hill (full of sesame questions:-) Take Mail with you! Get it on your mobile phone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 sesame pulp and other seed and nut pulps can be processed with some dates, coconut, etc., and dried to make macaroon type cookies Diana of Dewberry Hill <cozad76078 wrote:Do I grind the sesame seeds in the blender and strain to make sesame seed milk? I used the seeds with the hull. Is that good? The milk came out a bit bitter, so I added some agave nectar. What to do with the pulp? Seems it should be used? Diana of Dewberry Hill (full of sesame questions:-) Take Mail with you! Get it on your mobile phone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 yes, you should strain it definitely...for taste. the ones with the hull are better for you....but will be a little less palatable...at least until you get used to drinking sesame milk. I would start with the hulled and work up to the unhulled. i too thought that sesame milk was terribly terribly bitter when i first made some. i thought....man, i really WANT to be able to drink this....but didn't think i could bring myself to do it. then, someone suggested adding carob. that made ALL the difference in the world. plus, start drinking some every day...the more you drink it....the more you will grow to tolerate it....and then even like it my recipe: 1 cup organic sesame seeds (soaked-this makes a big difference in taste too) blend with 5 cups filtered water (i usually blend with one cup first, to make a paste then add rest of water..just my preference) Add: pinch of sea salt 2 Tbls honey (approximately-maybe 3 to start, and then work your way down to 1 or 2....it is supposed to be milk not dessert ) about 1/4 to 1/2 cup raw carob powder (this is great b/c it adds more calcium). i really like alot of carob in it....and i find that now having raw carob it is not as strong and i like it with alot of carob, whereas i never really liked a strong roasted carob flavor before. add some cinnamon too (optional) Blend and Strain. i have used the pulp for making cookies...but they have always turned out a bit odd. it is like: hmm, i like them...but they are weird and i don't know if anyone else would like them i have also added the pulp mixed in with the dogs' food....they seem to like it ok....and i figure it is good for them too! kristi rawfood , Diana of Dewberry Hill <cozad76078> wrote: > Do I grind the sesame seeds in the blender and strain to make sesame seed milk? > I used the seeds with the hull. Is that good? > The milk came out a bit bitter, so I added some agave nectar. > What to do with the pulp? Seems it should be used? > > Diana of Dewberry Hill (full of sesame questions:-) > > > > > Take Mail with you! Get it on your mobile phone. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 < i too thought that sesame milk was terribly terribly bitter when i first made some. > I have made a lot of both white and black sesame seed milk. None of it has ever been bitter. It actually has somewhat of a light smoked taste (like liquid smoke) to us making it a great base for soups. Maybe your source of seeds is not good. I always get mine from http://livingtreecommunity.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 Can you tell me where you purchase raw carob from? Thanks Brit rawfood , " Kristi " <kristilynjoy@s...> wrote: > 1 cup organic sesame seeds (soaked-this makes a big difference in > taste too) > blend with 5 cups filtered water (i usually blend with one cup > first, to make a paste then add rest of water..just my preference) > > Add: pinch of sea salt > 2 Tbls honey (approximately-maybe 3 to start, and then work your way > down to 1 or 2....it is supposed to be milk not dessert ) > about 1/4 to 1/2 cup raw carob powder (this is great b/c it adds > more calcium). i really like alot of carob in it....and i find that > now having raw carob it is not as strong and i like it with alot of > carob, whereas i never really liked a strong roasted carob flavor > before. > add some cinnamon too (optional) > > Blend and Strain. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 fantastic idea! When left in the milk, it tickled so much as it went down...that I just coughed and coughed, then I strained it and threw it away, darn. Should have made sweets. Now what about those hulled vs. unhulled sesame seeds. What makes the milk bitter? Even though a bit bitter are the hulls good for fiber and vitamins? Diana of DH sesame pulp and other seed and nut pulps can be processed with some dates, coconut, etc., and dried to make macaroon type cookies Search presents - Jib Jab's 'Second Term' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2005 Report Share Posted January 24, 2005 Kristi, I loved your post, recipe and info on sesame milk. Made me smile :>) Will sure try your recipe. Yes, I like raw carob much better than that nasty roasted stuff. Wonder why they roast perfectly good carob? Diana of DH Search presents - Jib Jab's 'Second Term' Quote Link to comment Share on other sites More sharing options...
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