![]() ![]() To impart in-depth flavour feel free to roast the Brazil nuts prior to turning them into milk.Make sure to reserve the excess pulp to add to smoothies or desserts.You can half the recipe to make a smaller batch.The nut milk has a short shelf life so use within a few days.Store the milk in a glass jar in the refrigerator.If you don't have a muslin or cheesecloth to extract the milk from the pulp a medium sized strainer works just fine.in a large quantity to save money especially if you intend to make this milk on a regular basis. Brazil nuts tend to be expensive so try to shop around for them and purchase them.Soak the Brazil nuts in water for an hour (to fast track things) or overnight if you prefer.Remove the cheesecloth and then stir in the vanilla along with the pink salt.Feel free to add the pulp to your smoothies, as not to waste anything. Squeeze the excess bits of milk out of the pulp that is compressed into the cheesecloth.Prepare a large jug with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.Add all of the ingredients (excluding the pink salt and vanilla) to a high speed blender and whiz for a minute or until a smooth consistency is present. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |