Sunday, November 16, 2008

Nut milk for all!

I taught a cooking class with my good friend Lauren who runs a nut milk cottage business called Nutmoo. I've led three cooking classes over the last two months- I can't seem to get more than two participants for a class. Fortunately we always have a lot of fun, and I still make a little something since all I have to pay for are the ingredients. It was awesome playing assistant, having a partner (if we get along well) is always so much more pleasant than going at it alone. It's like having a co-host for a party. You can actually relax and enjoy the party instead of freaking out about whether there's enough ice. I'll have photos soon (Thank you fiancee, resident photographer) but meanwhile here are directions for nutmilk. We also made awesome gluten free, vegan walnut prune scones. The directions are a bit long, but I'll post them if people are interested.

Nut Milk

4 ounces of nuts (about 1/2 cup of walnuts)
Filtered water to cover the nuts
3 cups additional water
Pinch of salt
1 Tablespoon of agave nectar or sweeten to taste

Soak the nuts and refrigerate overnight
Pour off the water
Combine nuts and 3 cups of water in a blender and allow to blend on high between 5-10 minutes depending how powerful your blender is. The mixture is ready when it becomes very opaque and the ground nuts will be very fine. Increasing the ratio of nuts to water will make a richer milk. Strain the mixture with an nut milk straining bag (These are available online. An extra fine hops straining bag from your local brewing supply store will also work.) This bag can be used numerous times.
Add salt and agave nectar, and stir thoroughly. Keep chilled, it should be good for about a week. You can replace some flour for the leftover ground nuts next time you bake.


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