Post #337382 by Sgirl on Tue, Oct 9, 2007 9:44 AM

Hmm, maybe the problem is the vitamix is too efficient at emulsifying. It is an expensive highspeed blender, more info here http://www.vitamix.com

After I make & strain the almond milk I only get two layers. Foam and milk. I did remove the foamy layer, but the rest is very rich and milky. There are still some tiny solids in the milk but they don't separate even after 3-4 days (which is how long the plain almond milk lasts in my fridge w/o fermenting). I only know there are solids cuz if I freeze some they separate or if I use it in a hot beverage a tiny film of particles forms on top.

I'm going to try using 1/8 oz next time in my mai tai rather than 1/4 and see if that works better. Next time I make it I may try the Ahu recipe and use much less of the rich milk so the oregeat is cloudy but not milky.