Homemade Nut Milk - how to enter

cfredz
cfredz Posts: 292 Member
edited November 21 in Food and Nutrition
hi! i make my own nut milks (almond, cashew, hazelnut)
I am not sure how to go about entering this recipe.
If i use 2 cups of nuts and then strain the liquid out with water, there is a lot of "nut pulp" leftover
Anyone have experience with entering this kind of recipe?
When i enter it it says its 115 calories a serving which is not accurate

Thanks!

Replies

  • janejellyroll
    janejellyroll Posts: 25,763 Member
    When I strain my nut milk, I deduct the weight of the pulp from the original weight of the nuts I blended. This probably isn't 100% accurate (there will be some weight from the liquid in the nut pulp), but it's close enough for me.
  • Old_Cat_Lady
    Old_Cat_Lady Posts: 1,193 Member
    Solution: Eat that healthy pulp mixed in something else later on.
  • cfredz
    cfredz Posts: 292 Member
    TheWJordinWJordin wrote: »
    Solution: Eat that healthy pulp mixed in something else later on.

    Just FYI, I do do that, but i make a separate recipe with chia seeds and cacao so your snarky response is not relevant.
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    janejellyroll wrote: »
    When I strain my nut milk, I deduct the weight of the pulp from the original weight of the nuts I blended. This probably isn't 100% accurate (there will be some weight from the liquid in the nut pulp), but it's close enough for me.

    I do it differently but it probably produces similar results, I'm just too lazy to dirty a dish to weigh the pulp. I weigh my water in the blender, then weigh the resulting milk when I transfer it to the jar for storing. Any weight over my neatly weighed 1000 gram water is the weight of the nuts.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    amusedmonkey wrote: »
    janejellyroll wrote: »
    When I strain my nut milk, I deduct the weight of the pulp from the original weight of the nuts I blended. This probably isn't 100% accurate (there will be some weight from the liquid in the nut pulp), but it's close enough for me.

    I do it differently but it probably produces similar results, I'm just too lazy to dirty a dish to weigh the pulp. I weigh my water in the blender, then weigh the resulting milk when I transfer it to the jar for storing. Any weight over my neatly weighed 1000 gram water is the weight of the nuts.

    This is a much neater way to do it. I think I'm going to switch to your method.
  • cfredz
    cfredz Posts: 292 Member
    TeacupsAndToning wrote: »
    Am I the only immature person here?

    Nope
    I joke about "nut bags" all the time.
  • cfredz
    cfredz Posts: 292 Member
    amusedmonkey wrote: »
    janejellyroll wrote: »
    When I strain my nut milk, I deduct the weight of the pulp from the original weight of the nuts I blended. This probably isn't 100% accurate (there will be some weight from the liquid in the nut pulp), but it's close enough for me.

    I do it differently but it probably produces similar results, I'm just too lazy to dirty a dish to weigh the pulp. I weigh my water in the blender, then weigh the resulting milk when I transfer it to the jar for storing. Any weight over my neatly weighed 1000 gram water is the weight of the nuts.

    do you have an example of your recipe in MFP you can share?
  • BigNate17
    BigNate17 Posts: 65 Member
    TeacupsAndToning wrote: »
    Am I the only immature person here?

    Nope, I laughed a little too hard at "homemade nut milk" myself.
  • _BrewingAZ_
    _BrewingAZ_ Posts: 252 Member
    TeacupsAndToning wrote: »
    Am I the only immature person here?

    Nope. I'm right there with you!
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    edited August 2017
    cfredz wrote: »
    amusedmonkey wrote: »
    janejellyroll wrote: »
    When I strain my nut milk, I deduct the weight of the pulp from the original weight of the nuts I blended. This probably isn't 100% accurate (there will be some weight from the liquid in the nut pulp), but it's close enough for me.

    I do it differently but it probably produces similar results, I'm just too lazy to dirty a dish to weigh the pulp. I weigh my water in the blender, then weigh the resulting milk when I transfer it to the jar for storing. Any weight over my neatly weighed 1000 gram water is the weight of the nuts.

    do you have an example of your recipe in MFP you can share?

    My recipe is simple: 100-150 grams of cashew nuts depending on how creamy I want it, 1 liter of water (1000 grams), a pinch of salt, 1 gram of xanthan gum (optional). Blend the heck out of it and strain. If you don't have a high powered blender you could soak them for a couple of hours and discard the soaking water, but cashews are usually soft enough to work without soaking.

    ETA: never mind, misread the question. No I don't have it on MFP. I usually just logged the milk as "cashews", and the calories are higher than cow's milk. I made this during Lent.
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