i was super happy when i was shopping yesterday at our local health food store and found they started selling plain amande yogurt. we were buying wildwood soy, but i am happy to make the switch. it is easy to over consume soy products, especially if you are vegan (and love tofu as much as my family does). we try to vary the kind of milk we buy as much as we can- there are many great milk choices other than soy such as almond, hemp, rice, oat, coconut, hazelnut. unfortunately, even with all of these great choices, we somehow got in a rut and started buying soy milk every time we were in need of milk. i have finally decided to put an end to that today. from now on we are only buying one of the non-soy varieties of milk for drinking and i will make soy or almond milk for our baking needs. although it is easy and feels nice to make milk at home i sadly prefer the taste of the store bought milk. perhaps i will figure out a few tricks to make the homemade varieties taste as good as the store bought. any tips?
susan- i plan to be making milk weekly. let me know if you would like any- it's just as easy to make a double batch.
That's awesome, Erika! Good for you. I have been trying to vary my milks as well because I noticed some possible side effects of so much soy with myself.
ReplyDeletedo you have a favorite?
Deletedo you have soyabella? - sarah and jason bought that for us and joe luvz making almond milk. i hear on you on store bought tasting better tho...less mealy.
ReplyDeleteyes, we use a soyabella. does joe strain his milk a second time?
Deletei've started making nut milk too! it's not as creamy, but i like knowing where everything came from. i've been a bit uneasy about soy as well. when i went vegan, i consumed so much soy milk (along with too many breads, pitas, and crackers with corn or gluten). and now i hear soy is harmful for thyroid, pancreas/digestive system. do you know the scoop?
ReplyDeletei would like to do more research. i think i have been avoiding it, because i am afraid i will not like what i discover. i just love tofu soooooooo much!
DeleteChad and Johanna made almond milk a ton in Peru. They loved it. You should definitely ask them for tips!
ReplyDeletei will send them a message. thanks!
ReplyDeleteWe just made the worlds simplest almond milk when we were in Peru. Its hardly a recipe, but here goes
ReplyDelete-soak raw almonds overnight. around 8-10 hours. we always did it on the counter, but I am sure in the fridge would be fine too.
-don't oversoak as they will ferment. so you gotta deal with them in the morning or yer screwed.
-water will turn brown. dump this out and rinse with fresh water.
-put one part almonds to about 3 parts pure water in a blender. blend until almond pieces are very fine.
-get a big bowl and lay a cheese cloth over it (or old cotton t shirt you cut to use for this purpose as we did!)
-pour out the blender into the cheese cloth. ring out the liquid by twisting the pulp down into a ball (like they do in cheese videos).
-et voila! you now have the worlds simplest almond milk. you can use the pulp to add to granola, cookies, etc.