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All Recipes » Pages » Caring for your pulp

Caring for your pulp

How To Care For Your Almond Pulp

The nut-​​pulp car­ries your imprints : the energy you have put through the­w­hole process, with the strength you used to extract the milk from the pulp, gives a form to that plain look­ing mass. Upon emp­ty­ing the nutmilk-​​bag, there they lye, amor­phic lit­tle objects in a bowl, bar­ing the round forms of you clasped hand. You could have left this pulp inside the milk & use it that way, and instead you are grat­i­fied with a mod­est but promis­ing bonus.

Another aspect of this mirac­u­lous act is that upon blend­ing 1 cup of almonds with 3 1⁄2 cups of water, and after the bub­bles and gen­tle foam have set­tled, you are left with at least 5 cups of milk..!     

     

If you are not using your pulp right away, put it in the fridge in a sealed con­tainer. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-​​life:     

  • Freez­ing is the eas­i­est and fastest way to carry on with your day and for­get about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a ziploc bag, or any sealed con­tainer — of course glass is always bet­ter when freez­ing food.
  • Dehy­drat­ing the pulp is the basis for mak­ing almond flour, which will give a finer tex­ture to your prepa­ra­tions. Just spread the pulp as evenly and thinly as you feel like over the teflex sheet/​oven tray & let it become com­pletely dry. Then pul­verise it in the blender and keep in a sealed con­tainer.

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