[Sca-cooks] How to strain almond milk through a cloth

Ian Kusz sprucebranch at gmail.com
Wed Aug 1 15:20:45 PDT 2012

Seriously, though, when straining through a porous substance, the powdered
segment of your precipitate can clog the pores, and stop flow.

One method to avoid this is to stir constantly.  I hate this, though; and
it's generally effective, if achingly slow.

Then again, you can try filtering through less- and less-coarse material;
just make sure almost all your materials are non-absorbent; don't want them
to suck out the liquid.

Start with a strainer, work your way down to that metal fabric stuff. some
fine sifters have it.

make sure it's food-safe.

Or you can stir.


On Wed, Aug 1, 2012 at 3:13 PM, Ian Kusz <sprucebranch at gmail.com> wrote:

> I like to take a cheesecloth, and fire the liquid at the cheesecloth with
> a cannon, and then call the cops and tell them the Hottentots are invading.
> Does this work for anyone else?
> On Wed, Aug 1, 2012 at 2:57 PM, Guenievre de Monmarche <
> guenievre at erminespot.com> wrote:
>> I find that it helps - or at least makes me feel like I'm doing something
>> -
>> to continuously stir the mixture as it sits in the strainer.
>> Guenièvre
>> On Wed, Aug 1, 2012 at 5:29 PM, Suey <lordhunt at gmail.com> wrote:
>> > This is driving me crazy as it takes so long. I have tried everything
>> > coffee filters, burlap, you name it and the liquid just sits there. Does
>> > anyone have a way that is faster then just giving it a whirl from time
>> to
>> > time?
>> > Suey
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> --
> Ian of Oertha

Ian of Oertha

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