My discovery making NUT MILK

[1GirlTwinBoys]

I had been soaking the nuts as suggested, but this morning I tried something different. I ground the cashews in my coffee grinder and then added to water in blender and mixed for a couple of minutes. Doing it this way there was no need for straining at all. It just seemed easier and with no waste & less mess. :) I made up 3 batches and put in a glass pitcher to keep in fridge for a couple days.

Do others do it this way too? Is there a specific reason for soaking first?

[elian]

Nuts have growth inhibitors in them to keep them from growing when the temp is right. Soaking them activates them and also can increase their nutrient content. Also, I believe with Walnuts and Pecans, there is something in them that's a bit undesireable and soaking will remove that.

I hope this helps even though I'm not scientifically exact.
Elian

P.S. You should throw out the soaking water (or feed it to your plants).

[Tirza]

Apparently cashews do not need to be soaked. The softer the nut, the less necessity there is of soaking, I hear.

However, soaking will certainly cause them to soften and blend up even smoother as in making milk. If you don't have a really high power blender, I would recommend it. Then it is true-you don't have to strain it. There is a little sediment but you just shake or stir it up before using and it's fine. I would make sure to only make up enough for 2 or at the most, 3 days. Since it is so very quick and easy to make though, I only make up 2 cups at a time. That is plenty for the 2 of us. If you have more people using it, make more. Anything is better fresher of course.

[trinity082482]

Nuts have growth inhibitors in them to keep them from growing when the temp is right. Soaking them activates them and also can increase their nutrient content. Also, I believe with Walnuts and Pecans, there is something in them that's a bit undesireable and soaking will remove that.

I hope this helps even though I'm not scientifically exact.
Elian

P.S. You should throw out the soaking water (or feed it to your plants).


What growth does it inhibit?

[banana shake]

Trinity... I think it inhibits the growth of the seed/nut, so that it doesn't start sprouting into a little nut tree right when it falls off the tree, which is generally in fall. Because of the inhibitors, the nut can hold off until spring, when the rains come & un-inhibit it, at which time it sprouts & grows into a happy little nut tree. (I think!)

[banana shake]

The one thing I don't get about soaking nuts is this:

Some people soak & then dehydrate (to get the crunchy texture back). Won't dehydrating right after soaking just turn the inhibitors back on?

[JGex]

Soaking nuts and seeds stimulates the process of germination, not only increasing the vitamin C content, but also increasing Vitamin B content and carotenes (pre-vitamin A). Most importantly, this soaking neutralizes phytic acid, a substance present in the bran of all grains and seeds that inhibits absorption of calcium, magnesium, iron, copper and zinc. Soaking also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down from soaking and a portion of the starch in the seed is transformed into simpler sugars. Aflotoxins (potent carcinogens found in grains) are inactivated. Finally, numerous enzymes that help digestion are produced during the germination process.

I can't post the link where this came from because apparently links will get deleted if a site sells something similar to this site.

[Rawkinlocs]

The one thing I don't get about soaking nuts is this:

Some people soak & then dehydrate (to get the crunchy texture back). Won't dehydrating right after soaking just turn the inhibitors back on?

Not sure, but I know that for me, personally, if I were to eat unsoaked, out-of-the-bag almonds I get terrible indigestion. But when I soak and then dehdyrate (seasoned or unseasoned) almonds, I don't get the indigestion.

So, there is a difference even if they are dehydrated.

[Tirza]

I have soaked then dehydrated almonds and sunflower seeds. I can say that they are the yummiest things done that way!

I found the link that "JGex" quoted from and reading the rest of it gave me the idea that even though some "softer" nuts and seeds might not really need soaking, I think it might be advisable to do it anyway, just to gain the benefits of the additional nutrition besides ease of digestion. Even when dehydrated again after soaking, I believe that they would be a higher quality food.

I don't believe that the enzyme inhibitors would be turned on again when dehydrated. They are soaked away in the water. That is why you either have to use them quickly after soaking, or freeze or dehydrate them soon to prevent mold.

[Nectarine]

So can I soak the nuts overnight, then blend them up with water to make nut milk, or do I have to dehydrate them first using a dehydrator (which I don't own at the moment)?

[Tirza]

Certainly! The milk will be best when the nuts have been soaked.

You can also keep nuts in the freezer after soaking. I try to have soaked nuts in the freezer at all times so they are ready for use at any time.

You would only dehydrate soaked nuts if you WANT a crunchy texture, for use as snacks, or to preserve them from molding. Some people dehydrate the pulp left after making their milk to get a "flour". You will find some neat recipes using that dehydrated pulp flour.

[Ama]

Certainly! The milk will be best when the nuts have been soaked.

You can also keep nuts in the freezer after soaking. I try to have soaked nuts in the freezer at all times so they are ready for use at any time.

You would only dehydrate soaked nuts if you WANT a crunchy texture, for use as snacks, or to preserve them from molding. Some people dehydrate the pulp left after making their milk to get a "flour". You will find some neat recipes using that dehydrated pulp flour.

This is SO good to know. I have been dehydrating the nuts after soaking just to have them on hand. I didn't know I can just freeze them. Do they clump together when frozen? Is it still easy to measure and all? How long do you need to thaw them out before using if at all.

[ndpoohgirl]

I would think you could freeze them separatly on a cookie sheet or something of the like, then once frozen put them all together in a container. :D

[Nectarine]

Certainly! The milk will be best when the nuts have been soaked.

You can also keep nuts in the freezer after soaking. I try to have soaked nuts in the freezer at all times so they are ready for use at any time.

You would only dehydrate soaked nuts if you WANT a crunchy texture, for use as snacks, or to preserve them from molding. Some people dehydrate the pulp left after making their milk to get a "flour". You will find some neat recipes using that dehydrated pulp flour.


Aaaah I see. My thanks :cool: