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I use a French Press and no matter what kind of coffee I use, I've never had a bitterness problem, as long as it isn't a really cheap brand. I, too, prefer to use almond milk but the one with coconut milk or cream in it comes out much richer. Yes, it does have some fat, but at least it's not dairy.I agree about using a picnh of salt. Mt Dad swore by that.


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Actually, almond milk in coffee always tastes bitter to me, even when the black coffee is wonderful without a trace of bitterness. I believe there is a chemical change in the mixture. However, since not many people sense this, I wonder if it is also individual taste perception. I have only tried commercial almond milk, so I am going to try making it and see ...


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I've been boiling spoiled milk, separating the sponge like solids and eating them all my life. I find them delicious, and never experienced any adverse effects. I expect it does depend on the way the milk got spoiled. I often add a bit of yogurt to the milk when I suspect it may be a bit off, then let the yogurt bacteria breed in it for a while before ...


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Do you have soy yogurt in the same fridge? Soymilk based yogurt with live cultures, if somehow able to cross contaminate your milk, could cause fermentation to occur. I've never used soy milk, but I know the same process for making regular yogurt is the same as the process for making soy yogurt, just with a different set of cultures. Short answer - it sounds ...


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Spoken to generally here, (the wiki on Tofu), and stated more specifically here Tofu is manufactured by coagulating proteins in soymilk with magnesium sulfate. As bonding occurs between the positively charged magnesium ions and negatively charged anionic groups of the protein molecules, the proteins coagulate. Since magnesium sulfate, also known ...


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Soy milk can spoil, just like ordinary cow's milk. That seems to be what happened. While spoilage in cow's milk is usually souring, and the smell is unmistakable at fifty paces, soy milk spoils by turning gooey. I'm not sure about the details, but it's something in how the proteins react to oxygen. In soy milk, if I'm not mistaken, they turn into longer, ...


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All coconut milk separates out. When you buy it tinned, there is often a plug of coconut cream above a pocket of coconut milk. But it certainly should recombine. It may well have been too cold when you tried to stir it together - let it come to room temperature at least. If you warmed it up on the stove you'd find the two would melt together without any ...


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If you're not sure if your milk has soured or spoiled, then you are playing with fire. Either way, I'm sticking with the science on this one: doing anything without first pasteurizing what you have would be at the risk of acquiring a foodborne illness. To make any other recommendation on this site I believe would be irresponsible. The fact that that ...


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Is milk sour or did it spoil? Its a big difference! While soured milk is perfectly edible, spoiled milk can be toxic! If it doesn't have foul (not rotten) odor, yellowish and slimy appearance (trust your nose and your eyes!), it is soured milk and you can make cheese with it. Harzer for example, is cheese made from sour milk. Or you can make cottage ...


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Actually, you might. Depending on the strain(s) of bacteria in your milk, you might be well on the first steps for making "Handkäs", a speciality from the Frankfurt area in Germany. It uses no curdling agent like lemon juce (for fromage blanc) or rennet. Try this recipe, (english version at the bottom): Handcheese with music


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One new option came on market. No need to keep watch on Milk, Tea etc: http://www.abaxoenterprises.com/home.html Just put on vessel and it remind you when it is ready.



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