Milk Recipes From Other Nuts and Seeds Item Number: mirefrotnuanOnce you understand the principles of making soy milk and rice milk, you can easily make milk from many other nuts and seeds.
The first principle is to soak the seeds or nuts in water (cold, warm, or hot) long enough so that the seeds become soft, but not so long that the seeds or nuts will sprout or spoil. It will take longer to soak in cold water than in warm or hot water. But most seeds should be soaked in cold or warm water, not hot water. Once seeds or nuts are well soaked and swollen with water, they can be ground and made into milk with the soy milk Maker.
The second principle is to use the proper amount of the seeds or nuts for each operation. The rule of thumb is that soaked seeds or nuts should not be more than 2/3 of the filter cup volume. If you add too many seeds at once, the machine may not grind them fine enough to extract as much milk as possible, or the milk will be so thick that it will scorch on the heating element.
Use common sense when you try something new for the first time with the soy milk Maker. Be prepared to stop the machine buy unplugging the power line when you press the START button if you hear unusual noise or see something unusual happening.
People have made milk from the following seeds and nuts: Brazil Nut Milk, Cashew Nut Milk, Coconut Milk, Hazel Nut/Filbert Milk, Macadamia Milk, Millet Milk, Peanut Milk, Pecan Milk, Pine Nut Milk, Pumpkin Seed/Pepita Milk, Quinoa Milk, Rice Milk, Sesame Seed Milk, Soybean Milk, Sunflower Seed Milk, Walnut Milk, etc.
If you really need a receipt book to make milk from these seeds and nuts, There is a book, MILK RECIPES FROM NUTS & SEEDS. This book is not written for using the soy milk Maker, but it would be certainly much easier using the machine. You will appreciate the machine when you see how complicated to make milk without using it as the book is written for.