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From: Zebra (12-203-163-75.client.insightbb.com)
In Reply to: Re: nut milk and cream posted by Brenda W. on April 11, 2005 at 12:19 pm:
I saw a recipe once that made soy butter from cultured soymilk. Start with a buttermilk starter (yogourmet, body ecology, etc.). Chill the "buttermilk" and then whip in a blender with some salt and an oil that will solidify when chilled. Palm or coconut oils might be a good choice. Even though they're saturated fats, there's now evidence that indicates that vegetable saturated fats are different from animal. That's why so many Pacific islanders, who eat huge amounts of coconut oils, and Africans who eat Palm oil, have low incidenes of heart disease. A medical conundrum for many years. It turns out, and as veg's we know this, not all fat molecules are equal.
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