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Makking your own Kosher Le Pesach Almond Milk and Mayo



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cooklightr




 
 
    
 

Post Wed, Apr 02 2014, 2:10 pm
Hi!

I have made several trips to the kosher markets and am frustrated with the amount of preservatives and artifical colors and flavors that are in the packaged foods. I like to use almond milk in lieu of mocha mix which is all chemicals. Does anyone have an easy recipe for this? Also I would love an easy healthy recipe for lowfat mayo.

Thanks so much!!
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Pineapple




 
 
    
 

Post Wed, Apr 02 2014, 2:14 pm
cooklightr wrote:
Hi!

I have made several trips to the kosher markets and am frustrated with the amount of preservatives and artifical colors and flavors that are in the packaged foods. I like to use almond milk in lieu of mocha mix which is all chemicals. Does anyone have an easy recipe for this? Also I would love an easy healthy recipe for lowfat mayo.

Thanks so much!!


Almond milk is 1/3 cup almonds . 1 cup water mix with hand blender then strain almonds well

Mayo is 2 eggs,2 tb vinegar or lemon juice, 2tea salt and 1.5 cups oil (can do less oil but won't be as thick)put in container using a hand blender start from bottom then slowly pull up (hold container)
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mummiedearest




 
 
    
 

Post Wed, Apr 02 2014, 2:17 pm
almond milk:

1 cup almonds/almond flour/ground almonds
3 cups water
a bit of honey (optional)

blend ingredients together. strain through a tight-weave cheesecloth or a clean towel. refrigerate. will last 2-3 days. (you may want to freeze it in cubes if you intend to use it over the course of more days.)


mayo:

1 egg
a splash of vinegar or lemon juice
1 1/4- 1 1/2 cup oil
salt, pepper (optional)

blend all but oil. slowly drizzle in oil while blending. it should take a full minute to pour in the oil. go as slow as you can. if you pour the oil too quickly, it won't thicken. still edible, though.

OR

if you're using a stick blender and have a tall narrow cup that goes with it, just blend all ingredients. no need to drizzle in oil. it'll thicken up just fine.
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SS6099




 
 
    
 

Post Thu, Apr 10 2014, 8:03 am
Is there any way to make 'lite' mayo? I'm not a mayo user but dh would appreciate it...
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penguin




 
 
    
 

Post Thu, Apr 10 2014, 9:13 am
You cook up some potato starch & water & add to mayo. Less fat but plenty carbs. I don't think it was great but edible. Maybe I can find the recipe, if you are interested.
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Pineapple




 
 
    
 

Post Thu, Apr 10 2014, 9:14 am
SS6099 wrote:
Is there any way to make 'lite' mayo? I'm not a mayo user but dh would appreciate it...


Use less oil?
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mummiedearest




 
 
    
 

Post Thu, Apr 10 2014, 9:32 am
yup, use less oil. it'll come out runnier, but it'll still add moisture to whatever you use it for.
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Culturedpearls




 
 
    
 

Post Thu, Apr 10 2014, 9:35 am
What recipes do you use almond milk in?
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Pineapple




 
 
    
 

Post Thu, Apr 10 2014, 8:55 pm
Culturedpearls wrote:
What recipes do you use almond milk in?


Any recipe that calls for milk that you want to make parve
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penguin




 
 
    
 

Post Thu, Apr 10 2014, 9:42 pm
SeeMayo w Cornstarch
You can just substitute equal amount of potato starch (& leave out whatever you don't use on Pesach)
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imasinger




 
 
    
 

Post Thu, Apr 10 2014, 10:06 pm
A few mayo questions:

How long will it keep in the fridge?

What kind of oil works best? I have olive, safflower, and walnut.

Which do you use, vinegar or lemon juice? Why?
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Pineapple




 
 
    
 

Post Thu, Apr 10 2014, 10:11 pm
imasinger wrote:
A few mayo questions:

How long will it keep in the fridge?

What kind of oil works best? I have olive, safflower, and walnut.

Which do you use, vinegar or lemon juice? Why?


I use it within a week or two

I have used canola oil, canola with a little evvo

Last pesach I used hazelnut

This year I'm using walnut

I use fresh lemon juice on pesach


During the year I use either fresh lemon juiceor white vinegar ( depending what I have in the house)
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ra_mom




 
 
    
 

Post Thu, Apr 10 2014, 10:15 pm
imasinger wrote:
A few mayo questions:

How long will it keep in the fridge?

What kind of oil works best? I have olive, safflower, and walnut.

Which do you use, vinegar or lemon juice? Why?
10 days
safflower oil or extra light olive
I like lemon juice
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