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excerpted from the book

Making milks and creams is easy. The difference between the two is simply the amount of water you add to your soaked nuts: less water, the thicker the mixture; more water, the thinner. The ratio I use is 1:3 for milk and 1:1 for heavy cream. The resulting liquid, once strained through the More than a Nut Milk Bag, is thicker or thinner depending on this ratio.

If milk is wanted, use one cup soaked almonds to three cups water. If something a little thicker is needed, such as a half and half, the ratio would be 1:2 (one cup almonds to two cups water.) If heavy cream is called for, the ratio is 1:1 or 1:1¼. Same goes for coconut milk and cream (but these donít need to be strained.)




   
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