Okay, I know the other day on goneraw.com I saw a recipe for milk made with sprouted buckwheat. I know I saw it. But now I can't find it. (I'm trying to wean DH off of rice milk. )
Can anybody help me out here? (I've already looked at the drink recipes on this forum and there was no such creature posted.)
You're welcome.
Actually, why don't you post that recipe in our recipe section? I'm sure lot of us would give it a try. Looks really simple and delicious.
It is amazing that there is still conflicting information about soak time for buckwheat groats. People are still soaking them for six hours or more. The groats need to be soaked for only 20 to 60 minutes!
It is amazing that there is still conflicting information about soak time for buckwheat groats. People are still soaking them for six hours or more. The groats need to be soaked for only 20 to 60 minutes!
I sprout my buckwheat using the towel method, ie, by spreading a layer of groats between 2 layers of wet towels laid out on a big plate. I wrap the plate up in a plastic bag to keep the towels from drying out, and 36 hours later, voila! sprouted buckwheat. No dealing with rinsing/draining.
I made the milk last night and it was . So I'm not gonna post it on the recipe forums. It leaves an "after texture" of the groats on your tongue, not smooth at all.
EmJo, did you use the VitaMix machine to prepare your buckwheat mylk? I am just wondering since you mentioned about the texture not being smooth.
Also, I wonder if your buckwheat groats got sour after being sprouted too long (36 hours!). If you have some groats left, try soaking for only 20 to 60 minutes and then proceed to make your mylk. Please make sure to rinse the groats after soaking until the water runs clear. It is going to take a little while so don't skimp this important step.
Try the recipe again and see how your mylk comes out with soaking and rinsing only.
I thought the recipe said to sprout the buckwheat 12 hours. But okay, I'll try it again just soaking and rinsing. I don't know that the results will be any different; it wasn't the taste so much, it's that the texture remains. What's sitting in a jar in my frige has separated into water and buckwheat "stuff" that has sunk to the bottom. To me that's not "smooth."
)
. So I'm not gonna post it on the recipe forums. It leaves an "after texture" of the groats on your tongue, not smooth at all.
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