Catler JS 8010, Instructions For Use Manual

Page: 34 / 36

R7
ALMOND MILK
100 g of sweet almonds (unpeeled, shells
removed)
200 ml of water
Soak the almonds in water for approximately
12hours. The longer that they soak, the smoother
will be the milk. When soaking the almonds for ex-
tended periods, it is good to rinse them every few
hours to prevent the liquid from fermenting. The
soaking time should not exceed 24 hours. Strain
the water and add 200 ml of fresh cold water to
the swollen almonds. Start the juicer with a fine
strainer, and use a ladle to pour the water with
the almonds into the feed tube. If you strain the
almond milk through a textile bag intended for
plant milk production, you will achieve an even
finer consistency. Almond milk is a good source of
vitamins, trace elements, calcium and other min-
erals, and is therefore an excellent alternative to
dairy milk. The milk can be flavoured, for example
with maple syrup.
Consume the freshly-made milk immediately,
though no later than within 24 hours. Its nutri-
tional value declines with storage. If you do not
consume it immediately, place it in the fridge in
a closed glass container.
The separated crushed material can be used for
preparing desserts, biscuits, cakes, etc.
Prepare other types of nut milks in the same way.
SOYA MILK
100 g of soya beans
1000 ml of water
Soak the soya beans in water for approximately
8 to 10 hours. Strain the water and add 1000 ml of
fresh cold water to the swollen soya beans. Start
the juicer with a fine strainer, and use a ladle to
pour the water with the soya beans into the feed
tube. Strain the soya milk into a larger pot through
a textile bag intended for plant milk production.
Bring the milk to a boil. Then allow it to simmer
for approximately 20 to 30 minutes at low heat, so
that foam is not created. Once it has cooled down,
the milk may be consumed. Place unconsumed
milk enclosed in a glass container into a refriger-
ator for up to 24 hours.
Soya milk does not contain lactose or choles-
terol, it contains fibre including soluble prebiotic
oligosaccharides, which support the growth of
probiotics.
NUT AND SOYA MILKS
Nut and soya milks