Thanks, Gerry,
For what it's worth, I haven't had a prob with bitterness. It does turn quickly, after a day or two and get a "flavor". And it's true, it's not really white, but more of a light tan when the skin is left on. If you strain it well though there won't be any roughage. I guess whichever way you like it, it's still good for you. Just much easier to not have to remove the skins. I think I'd never make it if I had to do that. I guess I'm lucky I haven't tried removing the skins. It might taste better, then I'd be doomed to skin the little buggers!
Chloie
glogan wrote:
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Some feel that by removing the skin you will remove any bitterness that the skin may retain, the other is you want the milk to be whiter with no added roughage....
Gerry
Hi,
I'm just wondering why you want to remove the skin.
Chloie
Oh, and just a thought - it may do less cooking if you just dropped
them
quickly in the boiling water and removed them, as opposed to letting
them heat up with the water. I suspect your nuts really are cooked when
you do this. You can find out by leaving the skin on a few, soaking
them
for about 8 hours, draining then rinsing every few hours and see if
they
sprout.
