"Zucchini milk is a versatile liquid that's ideal for making bread, cakes, and cream soups. Make the milk when zucchini is in season and freeze it in one-cup containers. For a pale, off-white milk, peel the zucchini thickly (or double peel). Unpeeled zucchini will result in green milk.
2-1/2 pounds of firm zucchini, peeled and cut into chunks
PLACE ENOUGH ZUCCHINI in a blender to fill it about one-quarter full. Process to a thick, smooth liquid. Pour into a large saucepan. Repeat to puree all the zucchini.
Heat to boiling over medium-high heat and cook for 1 minute. Cool briefly and pour into four, one-cup canning jars. Makes about 1 quart.
Cooks Tip: This versatile milk can be stored in the refrigerator for up to 1 week, or in the freezer for up to 1 year."
The Allergy Self-Help Cookbook by Marjorie H. Jones, R.N.
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