I think technically they are called nut milk bags, but I called it a nut bag much to the amusement of friends. I've been wanting to get one since I started reading about making your own almond milk but figured would be too tricky to hunt down. So I was quite happy to discover this asian style version for a couple of dollars at the IGA in Carlton:
Toby tells me that it usually intended to cook fish in chinese style soup. But I figured it's probably the same as a nut bag.
I made this:
Peach Almond Ice Cream from Elana's Pantry:
1 cup almonds, soaked overnight, discard soaking water
1 cup water
4 drops stevia (I used agave)
1 teaspoon vanilla extract
1 teaspoon lemon juice
- Place soaked almonds and water in Vitamix (I just used a regular blender)
- Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge
- Remove almond mixture from Vitamix and strain through a fine mesh paint strainer bag, discarding solids
- Place almond mixture in rinsed out Vitamix container, blend in peaches and dates on highest setting until smooth
- Blend in stevia, vanilla and lemon juice
- Place mixture in ice cream maker and process according to instructions
The almond milk was so smooth! It made a nice healthy ice cream, but it made far less than I am used to. Also I think it would have been better if i cooked the peaches first and I think it could have been sweeter. I've wondering if there is a pattern developing that replacing stevia with other sweeteners doesn't work or that I am just used to really sugary desserts.
I'm sure you will be seeing more recipes which use the nut milk bag soon.