Post by cathygeha on Feb 13, 2019 6:55:21 GMT
Last time I tried making garbanzo milk I did not cook it. This time I soaked the beans overnight, used blender and ground with enough water to make a "slurry" (enough water to get it all ground up a bit like a smoothie) then poured into 2 liters boiling water. The result was THICK and more like yogurt than milk...it is tasty and in the end I opted not to strain it as it did not strain easily and am pretending it IS yogurt...sort of. It needs sweetener and a pinch of salt but it goood.
