Guest guest Posted November 17, 2006 Report Posted November 17, 2006 How can I blanch hazelnut and pecan? If I make nut milk without blanching will the skin be completely out after straining? is nut yogurt easier to digest than nut milk? By dripping the nut yogurt will I loose some bacteria? (I found out that after dripping it tastes similar to raw nut milk) Thank you! Quote
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