开云体育

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:

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.

Note:
The contents of the posts on FlaxSeedOil2 are purely educational and are not intended to diagnose or treat any illness. Always consult your doctor about the diagnosis and treatment of health problems.
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