DDP Recipes Forum
Marty - help?! Pumpkin seed milk recipe...need specifics.
After searching a bunch of your journals I finally found this....
"I also made some pumpkin seed milk (formerly called DDP hot choke-let). Instead of leaving the pumpkin seed sediment in the liquid, I strained it and then squeezed it through the white t-shirt. It is still a bit grainy, but much better."
I can't find the DDP Hot Choke-let recipe either (and my eyes are tired) - so I don't know any of your measurements of ingredients or what it is you are actually doing. Your assistance will be most appreciated. :-)
I'm looking forward to trying this out soon. The milk and the pumpkin seed gruel!
Whoops! it was recorded in the recipe book but hadn't made it on the forum. The recipe goes as follows:
3 cups ground pumpkin seed flour
1/8 cup sunchoke powder
1/2 cup maple sugar
Mix the dry ingredients together well. Boil two quarts of water and pour the mix in to the boiling water; continue to boil for 5 to ten minutes. Stir continually. Mix will become foamy; liquid will become darker. Let cool. Solids settle to the bottom; oil layer forms on top. Strain liquid through a large strainer and into a bowl covered with cheese cloth; press solids to release any more liquid. Refrigerate liquid; shake well before using. If desired, save the solids, refrigerate, and reheat for a breakfast gruel the next morning.
Makes about 2 quarts.
Barb - I need your help. will you please post your pumpkin seed milk recipe here. It looks like a better option for me.
Here's what happened. I thought your e-mail messages were actually DDP posts here that were also coming in my INBOX. And because I have over 18,000 emails in my INBOX, I deleted your e-mail messages thinking I would have access to what you wrote here. So...my mistake. Sorry!!!
ALERT!!! PUMPKIN SEED MILK RECIPE (kidding)
No prob, except for you know me, I don't measure everything. I just eyeball and/or taste it. If I had more than a handful of pumpkin seeds right now, I'd whip up a batch so I could get the measurements. But...
All I do is grind up the pumpkin seeds in the coffee grinder - how ya make the flour. Then I put it in the blender and add water - I'd say 2 to 1 (water to powder), then blend a few seconds (when it's nice and creamy), and it's done!
Actually, I usually start out with somewhat less water ('cause I don't want it too thin). Then I water it down to the desired consistency (heehee). I do not strain. When the tiny bits settle to the bottom, just shake the jar. When there is almost no liquid left, add a little more water, then shake, and you've got a little more instant milk.
Also, I prefer it unsweetened.
p.s. I s'pose I could post this on the recipe forum, but I thought that Marty had put his version up. If he did, I could always just add my comments/tips to his. Whatev...