Any of you know what happens if you freeze almond milk? I've gone a little overboard and made more than I'm likely to drink in the next few days... if I put it in plastic bottles and freeze it, will it turn all disgusting?
It's fine. It turns yellow when it's solid --- this is normal, and the colour returns when it defrosts. Also, shake it before use when you defrost it as it tends to seperate a touch when defrosting...
Almond and hazelnut, to be exact. It is way yum, although I used too much hazelnut so it's more bitter than I'd like. It's also dead easy to make (at least it is if you have a blender), and much cheaper to make than to buy. And the leftover pulp can be mixed with date syrup or maple syrup or whatever else, and used as a spread/on cereal/on icecream/in baking, so you aren't throwing out so much either (well I don't know what they did with the nut shells, I bought unshelled nuts, erm, shelled nuts, ummm nuts with the shells taken off of them). I used 300g of nuts and have 4 or 5 litres of fairly thick and creamy nut milk and at least 2 cups of spread. The 300g of nuts cost me the same as 1 litre of pre-made fairly watery almond milk.
Soak nuts overnight, stick in blender with an appropriate amount of water, put through very fine sieve.
More at http://www.panix.com/~paleodiet/list/nmilks.htm.
With soymilk you have to cook the soybeans, I think, or it is Bad For You. I haven't made soymilk in ages and I don't remember much of how. I'd like to learn it again and also make tofu (which is stupidly expensive, given what the raw materials are), and okara.
I can't imagine why it wouldn't freeze. Worst case scenario it'll separate in some way (fat from liquid). So yeah, you'd have to reblend it... you know that if you overbeat cream and it starts to form butter, heating it basically fixes things? So if your milk separates, perhaps warming it may help it sort itself out? This is a weird idea, and I'm not really convinced, but as a stab in the dark... :)
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What I'm concerned about is that the oil from the almonds might separate out and be un-re-mixable.
I suppose as an alternative I could just drink almond milk in vast quantities for a few days... but if it _does_ freeze, it would be convenient.
I suspect I shall have to find out for myself, as the interweb is being surprisingly unyeilding.
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(though I don't like nuts much, so probably not much good for me. I do keep meaning to learn how to make soy milk, though)
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More at http://www.panix.com/~paleodiet/list/nmilks.htm.
With soymilk you have to cook the soybeans, I think, or it is Bad For You. I haven't made soymilk in ages and I don't remember much of how. I'd like to learn it again and also make tofu (which is stupidly expensive, given what the raw materials are), and okara.
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