(no subject)

[ewt]

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?

Comments

[daneel-olivaw.livejournal.com]

[reads more closely] Hang on, you said almond milk, didn't you? No clue there...

[ewtikins.livejournal.com]

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.

[juliet]

How do you make it, then?

(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)

[ewtikins.livejournal.com]

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.