How do I dry, store, and use pulp from raw almond milk? Can I use the pulp as almond flour?
Fellow Hounds - Some guidance please. I've made a batch of raw almond milk and am now left with quite a large amount of pulp. I've tried drying it on the counter, in the fridge, but I can't seem to get the moisture out... and my home is not humid. Any ideas? Also, what's the best way to store the stuff, and for how long? Can I keep it in the freezer indefinitely?
If I do manage to dry the stuff, can I use the pulp as I would regular almond flour? If not, do you have any ideas on what to do with the stuff other than sprinkle it on food?
assuming you don't have a dehydrator, spread it out on a sheet pan & dry it in the oven at the lowest possible temperature setting. i'm not sure how long it will take, could be anywhere from 3-6 hours (when i do mine in the dehydrator it's at115 degrees and i leave it overnight). since the oven temp will be higher than a dehydrator, i'd stir it & check on it every so often to be sure it doesn't burn.
once dry, process into almond meal/flour in the FP or blender. store in an airtight container in the freezer. it'll keep pretty much indefinitely.
and yes, once dried, use it as you would any other almond meal/flour.
re: sf toronto
you're quite welcome. always happy to help :) for the record, i *love* homemade almond milk. it makes the store-bought stuff taste like toilet water in comparison!
definitely consider a dehydrator, particularly if you also like dried fruit. the fruit you dry at home tastes so much better than what you buy in the store, it doesn't have any unnecessary crap added to it, and you can tweak the flavors in all sorts of ways. plus, it's cheaper!