Well, a special pot to make almond or rice milk is completely unnecessary. All you need is a good blender and a sieve. For soymilk though, you do need a machine, and it is totally worth it if you use a lot of soymilk and make your own tofu. It is really important to wash the filter immediately; otherwise, the soybeans gunk it up and it is really hard to get it clean.
Woohoo! That's what I thoughtWell, a special pot to make almond or rice milk is completely unnecessary. All you need is a good blender and a sieve.
How long to you have to soak it in water?
For rice milk, you can use either white or brown rice, and it has to be cooked until soft first. Use about 1 cup of uncooked rice and when it's cooked blend it with about 3 cups of water. Leave it plain for cooking, or add a bit of vanilla and sweetener for using in desserts and over cereal. [I don't bother straining rice milk. It will settle in the fridge and needs to be shaken before using.]
For almond milk, the general ratio is 1 cup raw almonds to 4 cups water. Peeling the almonds isn't necessary unless you want a very white milk. I don't bother [but I am really lazy]. Raw foodists recommend soaking the almonds overnight and discarding the water. Sieve after blending [the almond pulp can be used in baking or as a facial scrub]. Leave it plain for cooking, or add a bit of vanilla and sweetener if using in 'milkshakes', desserts, or over cereal.
Thanks a million aabbcc, I'm going to print your advice
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