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Post by cathygeha on Dec 22, 2018 8:01:52 GMT
I have been thinking about nut, seed and grain "milks" and wondering why they are better than just grinding whatever is in the milk and adding it to meals. Why use say almond or soy milk in a smoothie or on cereal instead of just using water WITH the ingredient in the purchasable "milk"?
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Post by cathygeha on Jan 2, 2019 6:55:59 GMT
Okay...bought soy beans and now plan to try making soy milk...once I finish the liter I bought that is open in the frig. Once I conquer soy milk I will try my hand at tofu... The garbanzo milk was not the best in the world but perhaps the recipe was not right since the soy milk recipe said to cook it and the garbanzo milk did not mention cooking at all...
I can see having plant milk available if vegan...for whipping up smoothies, additional easy protein, baking and cooking
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Post by cathygeha on Jan 5, 2019 7:20:36 GMT
I did make soy milk yesterday. It was an interesting experience and not difficult though it did require a bit of cleanup. The good thing is there are NO additives at all. Cooking the stuff does change the flavor and perhaps keeps it from separating. I will make it again. I also saw a recipe that used soy beans WITH equal parts almonds and peanuts and wonder how that would taste.
I believe plain soy milk would be good for smoothies. One might want to add vanilla or sweetener if using it for cereal.
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Deleted
Deleted Member
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Post by Deleted on Jan 24, 2019 0:20:17 GMT
I enjoy sugar free almond milk, but I rarely eat cold cereal so haven't gotten any lately and my vegan protein shakes are already pre-mixed and bottled.
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irisinnia
Transcendent Member
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Post by irisinnia on Feb 22, 2019 13:57:03 GMT
I heard great things about oat milk. I have yet to try it. I couldn't do coconut or almond. Though I really tried!
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Post by lani on Feb 22, 2019 15:59:32 GMT
I wouldn't make my own "milks" because it sounds like too much work! I use unsweetened almond milk in my coffee and on my oatmeal and fruit, mostly because I think I get enough dairy with all the cheese I eat, and it is about a third of the calories of NF milk.
The almond milk doesn't perform well in cooking for me. I have tried it and the results were too sticky.
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Post by cathygeha on Feb 23, 2019 6:28:44 GMT
I have successfully made soy milk and so-so garbanzo milk BUT my main comment on making any plant milk would be that having a "bag" to put it through would make it much easier. I don't have one and it was a MESS! I think in many ways that if one makes it a bag is essential OR one has to drink it with the pulp. Also...read that the "pulp" is used in a variety of ways including cattle feed.
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Post by dinkous on Mar 11, 2019 12:00:43 GMT
I use unsweetened almond milk. I think homemade would be grainy.
I am allergic to casein, the main protein in cows milk. Not lactose intolerant but allergic.
I use almond milk in cooking and baking, bit it doesn’t thicken well. I avoid soy.
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Post by cathygeha on Mar 12, 2019 6:41:20 GMT
dinkous, I haven't tried the nut milks yet but the soy milk turned out okay. I think having a cloth bag to strain the liquid through makes a huge difference and all of the recipes mention soaking the nuts first. I have put whole nuts in smoothies and think it is fine. I will try the nut milk at some point...love experimenting.
As for thickness...I think even commercial plant milks may add carageenan or other thickeners sometimes. It is definitely clearer and more watery than real milk.
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Post by Holly Gail on Mar 12, 2019 16:17:03 GMT
cathygeha , I make smoothies frequently. I soak raw almonds in water overnight, then drain and store in the fridge. I eat 'em as snacks. Please tell me about adding them to smoothies! They must be delicious! TIA
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Post by cathygeha on Mar 13, 2019 5:57:36 GMT
Holly Gail, It seems you could soak or not soak and just add them in. They are no denser than ice cubes so??? I just can't see why one would have to make "milk" and strain when the fiber from the nuts would be good for you. I haven't tried it but if I could figure out how many almonds in 1 cup of almond milk or how much rice in each cup of rice milk...etc...and soak and then just whir with the cup of water and anything else I wanted to put in...why not? That said...perhaps whirring with water without other ingredients to start might be a good idea in case it doesn't work. Will let you know if/when I try it.
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