Guest guest Posted January 12, 2003 Report Share Posted January 12, 2003 I made a glass of " chocolate " milk with vanilla extract, stevia and carob powder. Unfortunately, I don't remember the _exact_ proportions, but it was something like 8 ounces milk, one teaspoon vanilla, two tablespoons carob, and a sixteenth teaspoon white stevia powder. Basically, saturate the milk with carob powder and skim away any excess, and lessen amount each time you make it until you find the right amount that saturates the milk fully without extra. I always eye the stevia but it is about an eighth inch up on my teaspoon (not measuring but just table variety), which seemed about a sixteenth. Both my girlfriend and I thought it tasted _exactly_ like chocolate milk. I don't know what I was thinking of when I said two recipes. I must have been thinking of the time I made good muffins with carob chips a couple years ago, which are gross out of the package but good in the muffins I made; however, they're full of junk too. When I tried the raw milk warmer recipe with carob in NT it came out awful, so carob is pretty tricky to use. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2003 Report Share Posted January 13, 2003 > something like 8 ounces milk, one teaspoon vanilla, two tablespoons carob, > and a sixteenth teaspoon white stevia powder. Basically, saturate the milk > with carob powder and skim away any excess, and lessen amount each time you > make it until you find the right amount that saturates the milk fully without > extra. I always eye the stevia but it is about an eighth inch up on my > teaspoon (not measuring but just table variety), which seemed about a > sixteenth. > > Both my girlfriend and I thought it tasted _exactly_ like chocolate milk. I tried the same thing, only I used cocoa powder. It was *very* good! I'll try it with carob and see how that tastes. > carob is pretty tricky to use. > I'll say it is! In particular, I have trouble mixing it with fats (because unlike chocolate, carob isn't very high in fat). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 > > If unopened 5LB. bags of carob powder in tupper- ware container were > stored for 20 years, would it still be edable? Thank you > -- > Bob & Jereta > No, it would not be good to eat after that length of time (yuk). ~ g Quote Link to comment Share on other sites More sharing options...
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