View Full Version : sesame milk....?
03-05-2007, 01:29 PM
I need some advice on making sesame milk. I was told the extra calcium will help heal my broken collarbone more quickly but im having some frustration making it. hears why: my understanding is that soaking the seeds first is preferable because it removes enzyme inhibitors. however, i find the soaked seeds impossible to blend, even my vita mix has trouble, although it IS an ANCIENT vitamix.... i got some milk out of them but the pulp that was left contained loads of whole seeds and big chunks of seeds, so i think alot of it didnt get turned into the milk... the blender will blend them to a grainy powder dry, but had trouble with the soaked ones. the only thing i can think is that maybe i should have only added a little water and blended for a while instead of adding a bunch of water...maybe the bunch of water just got them twirling around too much. also, i ate the leftover pulp, but found the whole, soaked seeds tough to really break down even between my teeth...
advice? i hate to use them unsoaked because of the enzyme inhibitors, but i also cant be bothered with the hassle of soaking sprouting, dehydrating then blending....
03-05-2007, 01:35 PM
Check this out:
03-05-2007, 03:10 PM
A really quick and easy way to make sesame milk is to use raw tahini and water in your blender....no stress....no mess
2 Heaping TBS tahini/nut butter
2 C filtered water
pinch sea salt
2 TBS agave/stevia to taste
1/2 tsp. vanilla (if desired)
1 TBS coconut butter (optional)
Add more tahini or nut butter if you want a richer milk.
03-06-2007, 11:22 AM
mmm... i bet if you put some cocoa powder or cocoa nibs in that it would taste a bit like halvah.
03-06-2007, 11:38 AM
I'm not sure how you are proceeding: Try putting some water in the blender first, put the lid on, turn to 'High.' (Enough to make it thick, but pourable liquid; not so little it will be paste-like.)
Add the sesame seeds through the chute and let it go 30-seconds to 1 minute. Add water as needed through the chute as its blending, to your desired consistency.
03-06-2007, 01:05 PM
hey--thanks for the tips...
yep, using tahini WOULD be the easiest way, but i cant get affordable raw tahini here....the seeds are so much cheaper. i have made tahini before in the food processor; i could do that and then make it from that, but STILL that doesnt take care of the issue of getting rid of the enzyme inhibitors as ive never had any luck making tahini from soaked seeds....jaurequi--i will try that method, thanks..i wonder if that works with soaked seeds too.....?
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