Thursday, February 21, 2013

How To Milk An Almond - MYO Almond Milk

Some of my friends drink soy or almond milk, but I've never tasted it.  I don't drink alternative milk because, well, I like what comes from a cow. I don't have any adverse effect (gas) from cow's milk and so I happily chug away a glass a day, a yogurt a day, and sometimes chocolate flavored milk for dessert after dinner.  I drink not only for taste, but to keep these thinning bones healthy.  My bones get thinner as I grow fatter, go figure!

I found this recipe online at the blogspot belonging to OhNuts.com, and so just in case their site ever closes down, I copied and pasted it here.  Maybe one day I will have a cup and a half of almonds sitting around and get inspired to try it.

Almond Milk Recipe
yield: about 5 cups almond milk
  • 1.5 cups whole blanched almonds or other whole raw almonds
  • 4 cups water
  • 1 tsp vanilla extract
  • 1.5 tbsp maple syrup or honey
  • dash cinnamon
  • pinch salt
Other equipment:
  • Blender
  • metal strainer
  • cheesecloth
Soak raw blanched almonds (skins are bitter, plus require more straining). Cover almonds with water, and soak at least 4 hours, or overnight to soften and makes easier to blend.
Place strained, softened almonds in blender.  Add 1.5 cups water.  Blend to a smooth puree about  1-2 minutes.
Add the cinnamon and maple syrup or honey.
Add 2.5 cups water. Blend 2-3 minutes, until completely smooth and frothy.  Adjust the vanilla, cinnamon, and sweetener to taste.  A pinch of salt brings out the other flavors in the milk.
Atrain the almond milk through 3 or 4 layers of cheesecloth over a metal strainer set over a bowl.  Use a spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.
<i>Gently squeeze solids in cheesecloth to remove excess liquid. You'll be left with really fine almond meal inside the cheesecloth. You can discard it, or you can dry it out in a very low oven and use it in place of almond flour in baking recipes!</i>
Transfer creamy white almond milk to pitcher to chill, keeps 3-4 days in fridge.  Use in place of milk for drinking, on cereal, or in many baking recipes.  Try recipe with raw cashews.

Thursday, February 7, 2013

Key Lime Pie - no bake

KEY LIME PIE
3/4 c. key lime juice (Nellie & Joe's Famous Key West Key Lime Juice)
8 ounce tub of Cool Whip (Publix brand)
1 - 9 inch pie graham cracker pie crust
14 1/2 oz. can Eagle Brand Sweetened Condensed Milk 

Combine milk and Cool Whip. 
Add key lime juice. 
Stir well until thickened. 
Pour filling into pie crust and refrigerate overnight.

Photo hijacked from an online picture search
First, I put the straight from the grocery store freezer Publix Brand of Frozen Whipped Topping in the microwave for 20 seconds to soften.  The topping was still a bit frozen, but once I mashed it up with a stiff whisk, it blended easily with the sweetened condensed milk. Adding the key lime juice temporarily thinned the mixture, but it thickened within moments!  It was spoon licking good!!  Although the pie has only been in the fridge for an hour, I could probably slice it now, but will wait for tomorrow.  Or not...


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