u/polarbear_hiking

I've been delving into nut milk recipes because I have a new nut milk maker. I admit that it's actually kinda difficult to get good texture! It's either viscous or it's too watery. I think I had one good batch of soy milk from one of Miyoko's books and pretty much every batch following it was weird in some way. I'm beginning to think that oat milk is horrible at home. Flax milk just resulted in a pint of flax egg lmao

I have a feeling that certain milks are better store bought. What are your secrets and food science tips for making really good nut milks at home? Like is there an enzyme or something that I should be adding?

Share yours with the class, if you like!

I have been enjoying using their glass containers for fermenting projects, not only the containers but also the glass weights.

Another was a nut milk machine. Beans are cheaper than milk in my area and I only really use milk for tea and if I'm baking, so it's nice to make milk according to my own needs.

I also began trying fountain pens.. there are decent quality fountain pens on Temu!

I will also share that I was sorely disappointed with some graphic tees that had soft t shirts but really horrible printing quality. So I'm avoiding Temu clothing for now until I do more research.

For anyone who's bought bathroom robes or other clothing, especially anything that says it is linen or cotton, how did that go for you?

I'm recently found something called tsampa. It’s basically roasted barley flour that Tibetan nomads and Himalayan guides have been relying on forever as a main energy source. From what I’ve read, it’s high in fiber, low GI, and super convenient. You can just eat it dry straight out of the bag or mix it with water, no cooking needed. Seems pretty calorie-dense too, which sounds perfect for long days outside. Curious if anyone here has actually tried it on trail. How does that taste and how does it stack up against your usual snacks or bars? Would love to hear some real-world experiences before I give it a shot.