window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[54242] = {“id”:54242,”type”:”Slideshow”,”images”:[{“image_id”:”a1c51484aea22544d3229b3cdbdf560fb8705e7e”,”caption”:”\u003cb\u003eSoak the nuts:\u003c/b\u003e Place the nuts in a medium bowl. Cover with about 1 inch of water. Cover the bowl with a cloth and let sit overnight at room temperature or for up to 2 days in the refrigerator. The nuts will plump as they absorb water and should feel a little squishy if you pinch them. The longer the nuts soak, the creamier the milk will be.”,”image”:{“id”:”a1c51484aea22544d3229b3cdbdf560fb8705e7e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:12:50.484-04:00″,”updated_at”:”2017-03-24T12:12:50.484-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CashewMilk_44720_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”37ffc76d0541b0a0c84742595da1b99cec5f3204″,”caption”:”\u003cb\u003eDrain and rinse the nuts:\u003c/b\u003e Drain the nuts through a fine-mesh strainer or colander, then rinse them thoroughly under cool running water.”,”image”:{“id”:”37ffc76d0541b0a0c84742595da1b99cec5f3204″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:12:50.459-04:00″,”updated_at”:”2017-03-24T12:12:50.459-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CashewMilk_44723_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”09d6956d058780b4fa22d5420960e11267110c64″,”caption”:”\u003cb\u003eCombine the cashews and water in a blender:\u003c/b\u003e Place the nuts in a blender (or a food processor) and add the 2 cups of water.”,”image”:{“id”:”09d6956d058780b4fa22d5420960e11267110c64″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:12:50.416-04:00″,”updated_at”:”2017-03-24T12:12:50.416-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CashewMilk_44726_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3158060e524cdb441fcc5115ca3f71c042f8b69b”,”caption”:”\u003cb\u003eBlend on high speed:\u003c/b\u003e Pulse the blender a few times to break up the nuts, then blend continuously on high speed for 3 minutes. The nuts should be broken down into a very fine meal, and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)”,”image”:{“id”:”3158060e524cdb441fcc5115ca3f71c042f8b69b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:12:50.392-04:00″,”updated_at”:”2017-03-24T12:12:50.392-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CashewMilk_44727_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”901aed55cd95f155c672282d201a743644bc72eb”,”caption”:”\u003cb\u003eStrain out the nut meal:\u003c/b\u003e Line the fine-mesh strainer or colander with either an opened nut bag or 2 layers of cheesecloth and set over a measuring cup (or bowl if you don’t have one big enough). Pour the nut mixture through the strainer. Gather the nut bag or cheesecloth around the nut meal and twist close. Squeeze and press with clean hands to extract as much nut milk as possible. You should get about 2 cups.”,”image”:{“id”:”901aed55cd95f155c672282d201a743644bc72eb”,”width”:3840,”height”:5760,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:803,”created_at”:”2017-03-24T12:12:50.300-04:00″,”updated_at”:”2017-04-05T12:33:28.281-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:0.571428571428571,”focus_y”:0.67687074829932,”filename”:”HT_CashewMilk_44740_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:”focalpoint”,”ancestor”:null,”focus_z”:1.0}},{“image_id”:”b32013d8fc15b8c2ead90cb1c36e377733e9f22c”,”caption”:”\u003cb\u003eSweeten to taste:\u003c/b\u003e Taste the nut milk, and if a sweeter drink is desired, add sweetener to taste.”,”image”:{“id”:”b32013d8fc15b8c2ead90cb1c36e377733e9f22c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:12:50.232-04:00″,”updated_at”:”2017-03-24T12:12:50.232-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CashewMilk_44748_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”589dd2e644dfd7a46b4cbf4871afa2a782532280″,”caption”:”\u003cb\u003eRefrigerate the nut milk:\u003c/b\u003e Store the nut milk in sealed containers in the refrigerator for up to 4 days. Save the nut meal for another use.”,”image”:{“id”:”589dd2e644dfd7a46b4cbf4871afa2a782532280″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T12:12:50.074-04:00″,”updated_at”:”2017-03-24T12:12:50.074-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CashewMilk_44772_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Nut milks are nothing new. In fact, Emma gave us the play-by-play on making our own almond milk at home a few years ago here. But as the variety of nut milks, nut milk blends, and hybrid almond-coconut-hemp milk creamers continue to fill the shelves, we wondered if we could make every kind of nut milk at home.
The answer is a resounding “Oh heck yes!” because not only can you make any nut milk at home, but it also tastes better, has fewer ingredients, and can be customized at least a hundred different ways. Today we will go through the process of making any nut milk at home using cashews for a creamy, dreamy non-dairy milk. Once you’ve mastered the steps, you can make any and every kind of nut milk at home.
from WordPress https://jonathanwilhoite.wordpress.com/2017/04/19/how-to-make-nut-milk-from-almonds-cashews-or-any-other-nut-cooking-lessons-from-the-kitchn/
No comments:
Post a Comment