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haha yeah it does sound kinda dirty but I guess they are used for making almond milk or something like that. I use them to make cold brew coffee. Its pretty much just a large nylon tea bag.
Here is one on amazon
So one of the most effective ways you can do apples (to get the most flavor) as an add-on vs as the man component of your mead starts by doing your secondary in a container with a large opening vs doing a carboy. You crush the apples (you can use a blender if you don't have a juicer) then to pasteurize (and help break down the cell walls) you heat your slurry to 175 degrees for 15 minutes, but don't boil.
Then you put the mix into THESE bags inside of your bucket before siphoning your mead in around them. The goal is to ensure the solids stay contained while still keeping them accessible for the yeast to turn their contained sugar into booze, any liquor produced will run out of the bags.
You will probably need 2 bags full of apple slurry in order to get a moderately strong apple flavor in your mead, approximately 3 pounds of apples per gallon of mead.
Let it sit on the apples for 30 days, then take off and squeeze the bags to separate the liquid from the solids.
Thanks! I use this one. The cool thing is, even after passing half a gallon of soy sauce though it, it isn't stained and it doesn't smell. Make sure the seams face out when you strain with it, makes clean up a lot easier.
I've got a fine mesh bag like this that works fantastic for squeezing out water in potatoes. It's honestly surprisingly useful. I've used it for hashbrowns, homemade yogurt, Korean spinach, mozzarella, and more. Basically any time you might use a cheesecloth it works. And it's washable and reusable. Definitely a tool I don't see mentioned a lot, that I've gotten a lot of mileage out of.
My reply to another comment on this thread:
I’ve made smoked coconut milk before, I’m assuming it’s the same pain in the ass process, substituting a char-broiler where I used a smoker. Essentially, peel, smoke, blend 320g of the “Smokonut” with 730g water for a couple minutes in Vitamix, strain using one of the most hilariously named products I’ve had to order on Amazon’s
Edit: the 320g coconut is after the coconut is smoked. I shredded what I had left over, dehydrated it for other projects.
I’ve made smoked coconut milk before, I’m assuming it’s the same pain in the ass process, substituting a char-broiler where I used a smoker. Essentially, peel, smoke, blend 160g of the “Smokonut” with 730g water for a couple minutes in Vitamix, strain using one of the most hilariously named products I’ve had to order on Amazon
These work GREAT
Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew -
Well, you've answers about envelopes, but what about filters?
If this is a got-a-gig-in-twenty-minutes situation, throw that shit in a tube-sock and tie it off. Cable as necessary.
For a more elegant solution, may I suggest the Pro Quality Nut Milk Bag XL. Only allows the sweetest nut milk tones to sing out. Oh yeah, that Xotic Robotalk 2 is a pretty big pedal, so the XL-sized bag is key. Cable as necessay.
So I made clarified milk punch once and I can say it was the silkiest, delicious cocktail I had ever drank. I can also say it was the most infuriating cocktail I have ever made. I used cheese clothe and wet coffee filters and it was so god damn annoying and took forever and I had multiple mishaps. I have since found these Bigger Better Nut Milk bags and I still haven’t got the chance to use it, but just the design in itself looks to speed the process up a thousand times. So if you are going to attempt this use the BBNM bags and save your sanity. The child in me loves saying Bigger Better Nut Milk bags! Hahaha.
Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1) https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_api_glt_fabc_RD0Q543Y0HZ92HWV6JXP?_encoding=UTF8&psc=1
Edit: fixed my awful grammar.
I imagine they are all pretty much the same. I use this one with good results.
Not really a fan of oat milk. When i made it, wasn't slimy, but don't like the strong oat taste in my coffee. Cashew milk seems to be the least overpowering I have tried so far.
Personally I'm a fan of mesh bags, such as nut bags. Super easy to clean, and they take to next to no space in my kitchen. Of course they do have their limitations though given they aren't rigid.
Weakest I’ll go is 2 ounces of botanicals and then add the alcohol to the fill line which is a little under a fifth. Run it for 8 hours. Let it rest overnight in the mbm and the next morning top off the machine with a bit more alcohol simply to meet the minimum fill line and run it once more for 8 hours. Lastly I use a nut milk bag to catch all the duff—- which you can save and use later.
The most I’ve used in an mbm is 4 ounces, decarbed to make some sleepy-go-night-night juice
If you want to make a lot of cold brew (I was making gallon batches at one point), nut milk bags let you skip all the filtering: https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W
There was still some fine sediment, but I was content to let that settle and then pour carefully.
Well...how big is your primary container. If you are using a carboy then you're better off with juice.
If you have a bigger primary vessel that's easier to clean, then go with fruit. Wash the shit out of everything first (soap and water...you don't want an infection) then rinse VERY well.
I puree all my fruit in a juicer (remove pits from stone fruit and peel any citrus fruits) and then add both the juice and the pulp to my pot with the honey and water. Heat everything to 185 degrees F for 15 minutes to kill all the nasties, and then pour into your primary container.
The head helps to break down the fruit, but the addition of the pulp gives your yeast a LOT better source of nutrients vs just juice, but you will end up with a fuckton of sediment.
You can put the pureed fruit into a nut bag tie it and toss that into your pot and then into your primary bucket and it can help prevent too much additional sediment. I would hang the bags off of butcher's twine so they are suspended in the primary container.
I actually make my own and it's a lot cheaper.
Tastes way better, you can control the amount and type of sugar you add, and you can go from 35 calorie cups to 120 calorie cups based on your almond to water ratio and what you want.
I go for a higher fat content myself, 4 oz almonds to 7-8 cups of water.
Traditional prep. Large batches are pretty inconvenient to make with a blender (unless you have some crazy industrial-sized blender), but you can easily make gallons of kava with powder and a simple strainer. I also find it very tedious to strain out the small particles after blending, and it's easy to accidentally end up with some "sawdust floaties" if you aren't super careful.
Lots of people have said good things about this nut milk bag, so I'll report back when I (hopefully) receive mine in the mail tomorrow. Any unused kava can stay in the fridge for a day, since a couple hours won't do much to your kava, but multiple days of storage reduces potency.
Yes, I use the standard root powder. Last night when I wrote this, I was extremely krunk from my 8tbsp/3 cup water brew using this nut milk bag as my strainer bag. I believe I used the Waka kava from Bula Kava House, which is very heady indeed.
I don't juice things like blueberries, kiwis, strawberries, etc. Orange might be the only exception of a soft fruit I juice only because it is cheap and yields so much juice. You could blend up the blueberries with a bit of water really well, and then purchase a nut milk bag and strain it thru that, bingo bango. That should make a pretty smooth blueberry juice.
When I do my mason jar cold brew I use the coarsest grind on my grinder and leave it in the fridge for 16-24 hrs and then filter first through a metal sieve, to catch the big stuff, then do another run through my pour over. If that is still taking to long I would use cheese cloth instead of a coffee filter. Or get one of these and make it really simple http://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W
This little guy gets alllll the water out of cauliflower and makes the crust nice and crispy for sauces https://www.amazon.com/PRO-QUALITY-NUT-MILK-BAG/dp/B00KLT6X9W
One yellow onion, two if you love onions
Head of celery
Seven or eight carrots
Package of wild rice
A bunch of spices, if you for some reason don't own spices
Powdered chicken bullion
The Thanksgiving turkey carcass that you froze, of course
Your turkey pan drippings
A "nut bag" or "mash bag". You can get a nut bag on Amazon here, or you can go to your local homebrew shop and ask for a mash bag. It takes the place of cheesecloth, and it's totally worth the investment.
Put the mash bag in your slow cooker.
Thaw that turkey carcass. When it's room-temperature, hand-separate the meat from the bone. Stick the meat in a plastic bag in the fridge, and put the bones in the mash bag you put in the slow cooker. Stick the drippings in the mash bag, too.
Quarter an onion, separate out the layers, and toss all four quarters into the bag. Cut four of the carrots and four of the celery sticks longways and shove those in there somewhere too.
Add a 1/4 teaspoon of sage, a 1/4 of thyme, a 1/4 of rosemary, a dash of parsley, four or five good grinds of pepper, a teaspoon of salt, and two bay leaves. I purposely under-salted because that is something that can be done at the table to taste.
Toss a teaspoon of bullion on top.
Fold the bag up and try to tuck it underneath itself. Make sure it's easy to remove from a bunch of hot liquid in the morning, though!
Fill the crock pot about half an inch from "full" with cold water.
Turn it on Low, then go to sleep.
Go into the kitchen. It will smell like Turkey Mecca, but be patient! Put a towel down and, being careful not to spill a bunch of crap everywhere, lift the bag out of the slow cooker and transfer it to a plastic bag. Move the plastic bag to the garage while you wait for it to stop steaming, then compost the bones and vegetables or else give them to Fido.
Peel the rest of the carrots and slice them into coins. Same with the remaining celery: wash it and cut it into pieces. If you LOVE onion, you can cut up a whole damn onion and add it, otherwise stick to half or a quarter. Add everything to the delicious-ass broth, then walk away for two hours.
When that two hours is up, and when the entire house smells like God has blessed you with the Eternal Turkey Soup, come back and get out that bag of turkey meat. Make sure it's bite-sized pieces, then add the entire horse-honkin' thing into the slowcooker.
Set a timer for 1h30m, then reread The Name of the Wind for a couple minutes.
Finally, make your wild rice on the stove. This stuff is actually really good, but any will do. Make two cups of it, and cook it on the "light" side, because it'll suck up some soup too.
(You can also add a box of fusilli to the slowcooker about 40 minutes before you want to eat if you want Turkey Noodle Soup, but I promise you, the rice is worth your time.)
When the rice is done, dump it wholesale into the soup. Click the little knob to "Off".
Say a quick prayer, because this soup will make you feel like you've been touched by the turkey angel.
Edit: two pictures - the bag inside our crockpot, and the morning addition of turkey
Here is the link I forgot to add to find the nut milk bag
I bet the Whey Punch was delicious! Here’s how to make Clarified Milk Punch, it’s made from whey and it is amazing! If you plan on making it make sure you invest in a milk nut bag, because cheesecloth is a hot mess to work with.
Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1) https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_api_i_X9EGE9MYATHFNWYQ98ZS?_encoding=UTF8&psc=1
I've seen people say that they use re-usable alternative milk bags like this.
Here’s a very good vegan beef stock recipe that makes a lot that you can freeze and then use later when needed. It is a lot of work and I recommend getting Milk Nut bags to strain the solids out because I find dealing with cheese cloth is a PITA.
Milk Nut bag link:
Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1) https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_api_glt_fabc_6MHYSNHKG0NRJ1H56AF9?_encoding=UTF8&psc=1
And if you want to be quick you can just pick up BTB No Beef like others mentioned. Their No Chicken tastes EXACTLY like chicken broth and it is amazing bc I find when you swap chicken broth with veggie broth you get a different flavor profile and I love they are able to replicate it and make the meal vegetarian or vegan. My husband is a vegetarian and I find it fun to say let’s make something that you would have meat in it, but make it vegan or vegetarian. I made a Cauliflower Steak Au Proivre with the first beef stock recipe above and it was amazing.
Better Than Bouillon No Beef Base, 8 OZ https://www.amazon.com/dp/B01N3SGPCJ/ref=cm_sw_r_cp_api_glt_fabc_ZBJRAZJEJP87CM8HCWJM?_encoding=UTF8&psc=1
Nylon bags used to make Nut milk work in a pinch. I use them to drain my cheese curds instead of cheesecloth. They last longer and are easy to throw into the washer. https://www.amazon.com/PRO-QUALITY-NUT-MILK-BAG/dp/B00KLT6X9W
It is a lot of ginger, but I took it from a recommendation here, and I've come to really like the very spicy and potent ginger it gives. I do a 2-stage fermentation using a ginger plant, but I do strain out the blended ginger using a nut milk bag which helps the straining a lot. So blend, into the bag, squeeze out the ginger juice into a jar, and ferment.
Yeah, Silk is definitely an inferior choccy milk. Which is unfortunate since it’s the one of the only almond milks, chocolate or otherwise, that is available pretty much everywhere. The only other equally ubiquitous almond milk is Almond Breeze but I’ve never tried it.
Honestly, if you (not you specifically, I mean anyone who’s reading this) want to limit your dairy intake whether it be for health, dietary, or ethical reasons, but without sacrificing taste and quality I think the best course of action is to make your own nut milk; it’s easier than you think! All you need is a nut milk bag, a blender, some nuts of your choice, water, and any add-ins of your choice. You can pretty much add anything you want to give your nut milk extra flavor; sweetener, vanilla, cocoa, fruit, and berries are the best in my opinion.
The process is simple. To start, you soak your nuts in water overnight. The best ratio I’ve found is about 4 cups of water to 1 cup of nuts (920ml water to 230ml nuts), so decide how much of the end product you desire and divide that by four. When making this decision, keep in mind that it only lasts about 4-5 days. Nuts aren’t the cheapest food around, so be smart! Besides, who likes wasting time and food? Add your raw nuts to an appropriately sized container and cover with cool, clean water. Roasted nuts do not work well at all, and flavored/seasoned nuts will produce a frankly disgusting end product, not to mention pretty much all seasoned/flavored nuts are roasted anyways.
After they’ve been soaked overnight, discard the water they were soaked in and blend the nuts with fresh water (once again, 4:1 water to nuts) and a pinch of salt on high speed for 2 minutes until smooth. This is when you’d add your flavoring ingredients— before blending. Once your mixture is blended, add it to a nut milk bag and S Q U E E Z E! Make that bitch 💦squirt💦! Congratulations, you are now the proud owner of some lovely homemade & handcrafted nut milk! Transfer to your preferred container and store in the fridge for 4-5 days, or the freezer for up to 30 days.
I use a "nut milk bag" from Amazon: https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W
I make one gallon at a time using 10oz coffee and 3oz chicory.
Sure, I can give you a quick walkthrough. My way is very, very simple. I do not use the oven at all, just a little, dented crock pot (and the stovetop to finish...). The oil I've had from oven-bud set my ass on fire, and as I have Crohn's Disease, it was an especially fiery fire. Fuck that noise, I say.
I use trim to make mine, so actual buds will come out even stronger-- be warned. I usually do a big jar of coconut oil...30 or 32 ozs? Been awhile since I needed to. You can do a half-batch just as easily, but it's far easier to deal with later if you do more.
I heat the oil in a little pan on the stovetop, with just a bit of water and the flame set as low as it goes-- just melt the oil. When it's liquid, I roll up a towel and wrap it tightly around the top of the jar, then cinch it and lift from the water, rotate carefully and tip into the crock pot. Go slow, don't splash, all good.
I add however much plant matter as I intend to use. Hard to say how much...but I think I use a 1-ounce scoop and usually drop in 4 or 5 of ground trim. If it's not ground, I just drop it until it feels right in the pool of oil. Stir it up and set it to Low (not Warm, not High), let that soak for just a few minutes, then I turn it up to High and add a layer of distilled water on top...maybe 1/5 or 1/6 of the total volume, more if more plant matter. The water will carry away a bunch of shit (and smell terrible) very easily for you. If you look up the methods of decarbing, water is listed as one of them, despite all the hoorah about it I've seen in subs like this. The crock pot will boil the water and oil, but the water on top keeps it from getting too hot, which is a key here. Talk about your easy button.
Now, here I differ from others again, as I only cook it for about 2.5-3 hours, tops. AFter years of cooking many and varied times, including all night and shit, I finally decided to treat it like food. If you don't like it to smell and taste like the weed, then I won't be much help here, but I simply cook it until it smells delicious, stirring every 15-20 mins throughout, maybe adding a little more water in the middle if it feels I burned too much off-- though covered, some escapes on my little pot.
At the point of smelling as delicious as any food I might bind to oil, I turn the sucker off and let it cool for an hour or something. When cool enough to easily handle, but still quite warm and liquidy, I pour all into a straining bag that I got on Amazon...this. Used to use cheesecloth, but I got super poor for a very long time and looked to cut any corners, this being a great one. I drape that over a handled strainer that is resting on a big stainless bowl, pour the oil and mass through to strain and collect. When it's settled, again, I can walk away...or, more often in recent times, I say fuck it and throw the mass out when it's drained enough to be useful.
Then I cover it with a plate and put it in the fridge overnight. It takes many hours to set, so overnight is the best plan, I've found. In the morning, I pull it out and easily remove a puck of oil by wedging into one side and pushing down until it shifts the other side up and off the water. Grab it, put it top down on the plate I covered it with. I dab at it with a paper towel that is good quality and won't shed on the oil (important, I'd think) until it's dry. We don't want to take long with a solid puck, and DO NOT do this on a super hot day, I'd suggest....
But now comes the fun part. Get a good, sharp, longish knife and carefully start shaving the puck into a trash can or sink or something. DO NOT DROP THE PUCK. You can grip it for a good long time before it'll start to melt in your hand, so very steadily work your way across the puck with the knife until you get it all looking the same as the top. Be careful to wipe your fingers as you go, so as not to get any of the waste on a clean part, you should only have to shift once or twice in the holding. Do not worry about what goes in the can, worry about how pure you get that puck.
Once done, I plop it onto a fresh plate and use the knife (rinsed...) to carefully break it into chunks...first by half, then halving those, and so on until I have pieces that I can pick up with tongs and drop in my target jars. I heat said jars one at a time in a tiny saucepan, with just, like, a half-inch of water, over the lowest flame. I drop the chunks in and let them melt down to make room for more chunks. It takes a bit of attention every 10 minutes for this step.... Plop, plop.
And voila, you have your oil in jars to put back in the fridge and re-solidify. I have recently taken to not using jars, instead melting it into a jar, but then sucking it out with a turkey baster and doing little 1-ounce cups I also found on Amazon. Makes it FAR easier to share with others that I know it helps medically.
I cured my own very failing guts with this stuff, as well as rubbing it on a melanoma last year and causing it to shrink and get angry, then go away. I have a friend with rheumatoid arthritis that found much solace in it. I've given away buckets of the stuff over the years, frankly.
I work in a cannabis factory, part of which is all edibles. I package concentrates and sometimes flower, but we are a very known brand for the edibles. Not supposed to say where I work, though. NDA and shit.
Anyway, I often hear that our edibles give people headaches-- and not just ours, but store-bought. I've only had one (Kiva bar, meh) and it did not give me a headache, but wow, was it sad compared to what I can make with my oil. Srsly.
Nobody has ever said my stuff gave them a headache. Quite the opposite, as I am always told how good the sleep was and how much whatever pain faded-- and I know this personally to the nth degree.
That said, I make recreational batches with fine sativa that are wiry AF and great for creativity sessions. I like to make that into gummies for ease, too. I know 2 of them will have me bouncing all evening, for instance. Or if I eat that strip of gummy there, I'll sleep like the dead and wake feeling better than I might otherwise.
If you want it to taste/smell less weed-ish, cook it longer and wait for that smell to fade in the room some...but you have to be careful not to overcook it, so I say go for when it smells like food...get me? We're binding with oil, which I achieve in seconds with cooking.... But you can cook through the smell some. I don't care who smells it when I make it, as it's medicine here and WORTH IT. Changed my life.
first result on google.
Nut milk bags from amazon or local store. Filter it down to a very clear consistency.
Pro Quality Nut Milk Bag
This works even better : https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W
Just started juicing. I use the bag to strain the juice after blending. Its awsome, and its 9 bucks.
Pro Quality Nut Milk Bag - Big 12"X12" Commercial Grade
do you think this would be good enough?
If you wanna make edibles I'd recommend one of these
LOL. I live in a relatively inexpensive area of the country. My kitchen is a decent size. Having nice things doesn't a better cook make though. I just really like that I have pretty much every tool that a recipe could call for. I also wanted to buy everything I wanted for the kitchen so that if we have kids and went down to one income, I would already have everything I wanted.
Here's a link to a jelly bag. I guess it's called nut milk bag. It's just a fine mesh bag for straining things. If you ever wanted a salad shooter and you're in the US, they have them all of the time at the thrift stores.
I am very much a "Buy It For Life" person, which is why I have literally thousands of dollars of All-Clad stainless steel and LeCreuset cast iron. I very much expect them to last forever. I try to buy things that I think will last for a very long time. I also go by America's Test Kitchen recommendations ("equipment reviews"), and they've only let me down a few times. Sometimes, the things I buy are the most expensive (e.g. the $400 Breville food processor or my $600 stand mixer), but I love my Corelle dishes that are sold at Walmart.
This is the basic recipe I use, but I'll use a nut milk bag
and up it to a Gallon and up the ratio of beans and brew it in a plastic gallon pitcher for 24 hours room temp.
Then just lift out the nut milk bag and give it a squeeze, and your concentrate is ready to go.
It stores in the fridge really well, and my wife and I will make the gallon last about a week.
I like to do half and half decaf which lets us drink more without the jitters :)
It's 200 microns supposedly. Is more better?