Lentil Milk ... and Yogurt?

[Guest guest]

Has anyone tried the procedure for making soymilk with lentils or

other legumes? I am following the Caldwell Esselstyn/Dean Ornish

non-fat vegetarian diet that specifies or recommends " non-fat " soymilk

-- which is a little hard to make at home. So last night I ran a batch

of lentils through my soymilk machine. Since the same weight of soaked

lentils did not take up the same space as the soybeans, I added a

couple spoonfuls of rolled oats into the grinding hopper, with the

idea of making things creamier. The result was not bad, quite creamy

and perhaps even syrup-like, light-brown colored of course, like

lentil or bean gravy. It has a little-bit of a smokey taste. As with

making soymilk I added 2 T brown sugar and 3/4 t salt to the 2 liters

or half-gallon of milk.

 

This morning for the big test, I found it had set quite solidly in the

fridge, like pea-soup, until I took a couple scoops of it and warmed

it in the pan with sliced bananas and fresh oatmeal, topped off with

some ground flax-seed. Again not bad at all and much creamier than the

soymilk based oatmeal. A success(!).

 

I am thinking this could get me started making yogurt again, as it

sets so nicely in the fridge. Making yogurt with the soymilk was

always such a bother (and expense) with adding thickeners or setting

agents to get a proper pudding-like texture. So I guess I'll try that

next.

 

Slim