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Discussion Starter #1
I've been trying to make almond milk for myself at home. I know the general recipe, but after I squeeze out the pulp, what should I do with it? I know I could use it as a facial scrub, but what else? I'm planning to make a lot of milk, which means a lot of pulp. Is there anyway to use it in recipes?<br><br>
Also, how long does fresh almond milk keep in the fridge?
 

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I put the pulp in bread and muffin recipes. It's great in banana bread. A friend of mine puts soy pulp in her soup, so if you're making some type of soup that would taste okay with the almonds maybe you could try that too.<br><br><br><br>
Usually my almond milk starts to smell or taste a bit "off" after 8-9 days. It's rare that we have it around for that long though.
 

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Discussion Starter #3
Thank you for the tips.<br><br>
But if you put the almond pulp in soups, or other foods, wouldn't it be a bit gritty? I don't really like that gritty feeling, or does it go away once you incorporate it into recipes?
 
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