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almond/hazelnut milk

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So I've been meaning to try making my own almond milk for a while now, and last week bought some almonds, and some hazelnuts. I put them in a bowl of water (as you're supposed to before blending and straining them to make the milk).

I then realised I'd forgotten to buy a cheese cloth. No worries, I'll get it tomorrow I thought.

It's a week later and I've only just got a cheesecloth. They've been sat in covered bowls of water in the fridge for a week.

Are they still ok to use? Or should I throw them out wearing gloves and clean out the fridge? They look ok but bacteria and that, I don't know mate.

tl;dr can I make milk
>>
Take a bite of almond
Does it taste kinda bitter?
That's good if it does. It means the almond has been fully saturated and is perfect for grinding
>>
remember to activate your almonds
>>
There is always a risk. I would still use it though if the water doesn't smell or almond doesn't taste rancid. You could always pasteurize your the finish product to be safe.
>>
Should be fine. Maybe do a test batch with a few almonds and see how it turns out. They may be too decomposed in which case you could try leaving them out to dry for a few days.

I want to make some almond milk myself but they are really expensive here. Might try with cashews instead
>>
>>8463658
Don't do this, if the almonds taste bitter that means you made cyanide. Better through them out.
Thread posts: 6
Thread images: 1


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