Nut Mylk Bag
Used for making nut mylks, or straining herbs out of tinctures or macerated oils.
Mesh: 150 microns
Capacity: 1 gallon
For Nut and Seed Mylks:
Soak ½ cup of nuts or seeds for 2-8 hours, rinse, then blend with 3-4 cups of water for 1 minute. Place mylk bag on blender top and strain through into a large bowl. Pull bag off blender and gently press the remaining liquid out. Try using the middle of the bag rather than the seams for pressing as this will increase the life of the bag. The ground may be stored in the freezer for later use in baking or dehydrating. Vanilla, sweetener or other ingredients can be added to flavour mylk.
For Fresh Juice:
Blend fruits and vegetables in the blender with a little water and then strain them through the bag gently. If you have a juicer you can maximize your yield by squeezing the left over pulp through your mylk/sprout bag.
Soak seeds in the mylk/sprout bag in a big bowl of water. Rinse and hang the bag with seeds in it on a hook or knob, rinse often, and watch the sprouts grow! It is recommended to use large nuts and seeds such as sunflower seeds, garbonzos, peas, lentils, and mung beans where only a small tail is desired. For long sprouts such as wheatgrass, buckwheat greens, peat shoots, alfalfa‚¬¦ it is better to use trays instead of the bag.
If you want to keep your nut mylk bag longer, turn the seams to the inside before using it. When squeezing the mylk out, don‚¬„¢t apply too much pressure.. roll it back and forth over the larger surface area to get the mylk out, rather than over the seams. Also, wash out well directly after use so the nut grinds do not remain stuck in the seams and the nut oils don't degrade the elastic.
*Hand wash bag with soap to remove oils and hang to dry after each use.