Owly055
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- Joined
- Feb 28, 2014
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With issues I ascribe to lactose intolerance (undiagnosed), I've begun making grain milks. I won't consume soy intentionally. I will branch out to nut milks.
Currently I'm playing with oat and rice "milk". I'm adding "sugar" and a tad bit of salt, but would like to use amylase to process these products as I would mash beer. I have almost a quart of AG300, and a pound of powdered amylase (Ebay).
Has anybody here done anything of this nature? I'm also looking at sprouting malting barley, and using it in the sprouted state. Liquefying it in the blender it with water and then heating to 152 or so for an hour or so to achieve some nature sweetness. Also the use of crystal malts and of course the same malted grains I use in brewing is on my agenda.
I also plan to try souring it with kiefer grains (which I have), or using commercial yoghurt as a starter, or using naturally occurring lacobacillus plantarum by pitching some malted barley in after it's cooled. It seems to be a pretty much "open field", with none of the health nuts having done anything like this except by pitching so called "probiotic" cultures from your local health food store..... at exorbitant rates.
I'd be interested in hearing about any experiments in this area. It's "off topic", but not entirely.
H.W.
Currently I'm playing with oat and rice "milk". I'm adding "sugar" and a tad bit of salt, but would like to use amylase to process these products as I would mash beer. I have almost a quart of AG300, and a pound of powdered amylase (Ebay).
Has anybody here done anything of this nature? I'm also looking at sprouting malting barley, and using it in the sprouted state. Liquefying it in the blender it with water and then heating to 152 or so for an hour or so to achieve some nature sweetness. Also the use of crystal malts and of course the same malted grains I use in brewing is on my agenda.
I also plan to try souring it with kiefer grains (which I have), or using commercial yoghurt as a starter, or using naturally occurring lacobacillus plantarum by pitching some malted barley in after it's cooled. It seems to be a pretty much "open field", with none of the health nuts having done anything like this except by pitching so called "probiotic" cultures from your local health food store..... at exorbitant rates.
I'd be interested in hearing about any experiments in this area. It's "off topic", but not entirely.
H.W.