Thanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I've added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.
But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?
Thank you, Jan
Thank you, Jan
Jansays
Thanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I've added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.
But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?
Thank you, Jan
Jansays
The last few weeks I have been making almond milk almost every other day and I have learned a thing or two I'd like to share with you all. (1) The milk is creamier if you take off and discard the almond skins before blending. This is a little time consuming, it takes about ten minutes, but so worth it. (2) I now add 1/2 a banana, the texture is so much more richer but there is no profound banana taste. (3) a dash of salt really brighten the milk up.
Jan says
Thanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I've added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.
But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?
Thank you, Jan
Thank you, Jan
Jan says
Thanks to this recipe, I am on my third batch of home-made almond milk. I have been experimenting: I've added 1/4 teaspoon of almond extract, reducing the vanilla extract to 1/4 teaspoon, and added a dash of cinnamon and salt. Next time I want to add a dash of my pumpkin pie spice mixture.
But I have a question. Does the soaking liquid have to be discarded, like soaking bean water, or can it be used as part of the liquid placed in the blender?
Thank you, Jan
Jan says
The last few weeks I have been making almond milk almost every other day and I have learned a thing or two I'd like to share with you all. (1) The milk is creamier if you take off and discard the almond skins before blending. This is a little time consuming, it takes about ten minutes, but so worth it. (2) I now add 1/2 a banana, the texture is so much more richer but there is no profound banana taste. (3) a dash of salt really brighten the milk up.