I appreciate ALL the posts.
I've been 'not out there' for a year, and have not seen the different types of milks until recently. (broken car, not renewing license, saving money, not working outside the home)
Anyways, in reading all about these, I see that there are political and medical discussions about 'not monsanto', about estrogens--it's just not my grandmother's cookbook anymore.Definitely something to think about--I'm unsure what I want to do about it.
So I'll have to do more research to find what I can accept or not accept.
In making these kinds of milks, there is a LOT of information.
For almond milk--it's soaked and not cooked at any point.
For Rice milk--it's cooked a long time in a lot of water.
For Soy milk--it's cooked at some point and sometimes oatmeal is added to give it stability. Remove or don't remove the skins--to get rid of the 'beany taste'.
All of them are then ground, or blended, then strained. Sweetened and flavored, if you like mostly with maple syrup, honey or sugar and then vanilla.Some are unflavored to use in savory dishes too. Soy coffees seem popular.
At first here, I just want to make some 'milk' they can eat with their cereal (BLAU)--they eat this sugary crunchy not good for you cereal, and I'll use it with my granola, or oatmeal w/chopped apples and cinnamon.
I'll have to call it something like Silk Milk--since rice and soy are frowned upon by the naysayers in the house, for now anyways. (don't feed me rice or couscous or tofu)
Today I'm making rice milk, it's a secret, don't tell anyone. Thanks