I take approx. 4 oz of sesame seeds and grind them in a coffee grinder. I then transfer the ground seeds to a blender and slowly add water (1 quart) while blending. The sesame slurry is then poured into a large fine strainer and the slurry is stirred to encourage the passage through the strainer. The remaining thick paste is squeeze hard to force the remaining liquid through the strainer. What you now have is sesame water. To improve the taste and add body you can add powdered whey or some soy protein powder.
I have kept unhulled sesame seeds in jars for years without any rancidity problems. Due to the presence of oxalates I think I will switch over to mechanically hulled seeds. Dennis Lipter [email protected] wrote: > Dennis, > > How do you make sesame milk? Is it like coconut milk? (Grind coconut with > water, pour into seive, squeeze coconut to get out the rest.) > > Appreciate the info, > Taylor > > << I use unhulled sesame seeds to make sesame milk that I consume daily and > often wondered whether or not to use hulled or unhulled seeds. The hull > contains phytic acids that can bind minerals (calcium). Any ideas or > opinions? > > Dennis Lipter >> > > -- > The silver-list is a moderated forum for discussion of colloidal silver. > > To join or quit silver-list or silver-digest send an e-mail message to: > [email protected] -or- [email protected] > with the word subscribe or unsubscribe in the SUBJECT line. > > To post, address your message to: [email protected] > > List maintainer: Mike Devour <[email protected]> -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] List maintainer: Mike Devour <[email protected]>
