Music:Food for Thought podcast - Colleen Patrick-Goudreau
Successful Oat Milk and Quick-soaking Almonds?
I use my pressure cooker quite often for beans and it occurred to me that I could use it for quick-soaking soybeans for making milk (I've had too many batches were I've left the beans soaking for too long). Could something similar be applied to almonds? It's no big deal since they need only soak about 4 hours or so, but I'm just curious.
Also, has anyone successfully made oat milk in a SoyQuick or other soymilk maker? I tried once following instructions from the SoyQuick website and it came out horribly: Lumpy and slightly viscous. I've heard such great things about oat milk and would love to make it at home. Any insights?