Hmmmm.... I am reminded of why I never bought this before. The grains get all sticky in order for the beans to cook. Not sure how to use this, I've got an awful lot....
Huh. I've been finding Silk creamer-and all their milks- in more places than ever, in all varieties lately!Since I'm having so much trouble finding Silk Creamer lately, I'm going to attempt to make it myself. Have to do some research but reading the ingredients, I think it might be doable. Might be gross, too, lol. But I'll do a tiny batch so I don't waste too much.
ETA: Wow...lots of weird recipes out there, none of which use soy milk which I will use as my base. I don't find nutmilk creamers to be thick and rich enough. Silk original has always been the closest to half and half. Depending on my success/failure, I may try it with cashews because that is my favorite nutmilk when I need milk for everything else other than tea/coffee. I may be able to control the thickness.
Thank you! I have a tube I got on sale, and it keeps looking at me hopefully when I open the fridge.4 Ways to Use Polenta Tubes
Personally, I'd try out some polenta fries first....
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There are some ideas in the comments here, too: I have a tube of polenta ... now what? - Page 2 - Chowhound
But fries & aioli... oh, yum, indeed.
And if it's PLAIN polenta (and if you like sweet stuff), you could try fried corn cakes & syrup!
My local stores seem to be only interested in stocking flavored non dairy nut milk creamers and not the Silk original. My Hannafords, which was just bought out by Topps
spew used to carry the quart size Silk original Creamer. It was awesome. Now Topps doesn't carry any. I did fill out the request form, when they opened in the summer, but so far, nothing. I may or may not try again. I don't like the store at all so it's not like I'll be shopping there except for every once in awhile for something basic. I'm impressed that you make your own vegan butter. I would like to try that at some point, but I fear I don't use it enough to make sure it doesn't go bad. How much does a batch make and how long does it keep?Since I'm having so much trouble finding Silk Creamer lately, I'm going to attempt to make it myself. Have to do some research but reading the ingredients, I think it might be doable. Might be gross, too, lol. But I'll do a tiny batch so I don't waste too much.
ETA: Wow...lots of weird recipes out there, none of which use soy milk which I will use as my base. I don't find nutmilk creamers to be thick and rich enough. Silk original has always been the closest to half and half. Depending on my success/failure, I may try it with cashews because that is my favorite nutmilk when I need milk for everything else other than tea/coffee. I may be able to control the thickness.
I've been making my own for some time too, and like so many things, I learned a lot and now I've tweeked it to be much easier. My first couple batches went fast, then use went back to minimal usual, and I had it get mold spots-which are easy to notice. Next couple batches I used the Rubbermaid cup containers-one recipe made four. They freeze great. I'll put them in freezer right after making and found if I open them and stir before they freeze-like five minutes- they have no separation and maybe even a better texture.
I use this and I'm pretty sure it only fills five, not the six. It freezes great for months but you do have to use it pretty quick once you have it in the fridge. Two weeks is probably the limit. I did have one block go sour on me. It's funny because I wasn't quite sure about the taste so I kept eating it. Then I realized it must have gone bad when I tasted the fresh one from the freezer after that.
Thanks, silva, I just have to get liquid lecithin, I guess, and some proper containers. Can the lecithin be found in the grocery store, or do I need to trek to Whole Foods, lol?
LOL, thank you, KLS. I'm not a huge butter fan, but I do put it on bread, both toasted and not toasted, lol. I wonder whether I could use really small containers and just freeze them and use them one at a time. I tub of EB can last me quite a while.
I found it on sale when I doing an online order. It's also used in bread making, and it contains a vitamin or something. You can find it in a health food store, it also comes granulated which would certainly be easier. You'd have to look up how to use granules, I know I've seen that.
Do you use a food processor or blender?I bought my lecithin on Amazon.
And I just made a batch of butter.
I have a Cuisine Art food processor, so hopefully that will work.
