Reddit reviews Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1)

I can help you out! A phin is my daily cup, so I've got my particular model dialed in pretty well. Also, I have some foodservice experience so I can sort of estimate how you could make this work.

I use 16g-17g of freshly-ground beans in this 11oz phin. I use water between 200F-205F, splash in just enough to cover the grounds -- so that no "standing water" is visible" -- and wait 30s. Then I fill the phin and cover it. Grind size is the 5th setting on a Bodum Bistro burr grinder. I can make 4 phins in my kitchen in about 5 minutes, and then 3 minutes of cleanup, so assuming the people at your festival line up in an orderly fashion and you've got a very good process... You need a way to boil water, a set of 24-50 phins, and a team of 3-6 people to divide up the tasks:

• Boil 3 liters of water
  
• Measure out 16g parcels of pre-ground coffee into 8 x 11oz phins stacked on cups
  
• Pour hot water onto coffee to soak, then pour again to brew
  
• Take phins from pouring station to serving area; place alongside ice glass
  
• Recover, wash, and dry the used phins; discard coffee grounds
  
  To do 900 liters like this will require a dedicated team of 3-6 people; they will be producing no more than 2 servings per minute, even at peak demand.
  
  

  If you're trying to make that many liters, you need to forget the idea of a phin.
  

  
  You have plenty of time to work ahead, so I would suggest buying some large 10-gallon coolers and some large nut milk bags and going for cold brew. Use this table to figure out your ratio. For each 10-gallon cooler you'll want to fill a nut milk bag with 60+ oz. of coffee beans, ground moderately fine, and let it sit for ~24 hours before removing the nut milk bags. If you're willing to accept some shrinkage, you can taste the coffee each hour after ~20 hours have passed and figure out when it's perfect. The key is to remove the nut milk bag once the brew is strong enough.
  
  Cold brew can sit refrigerated for almost a week without going bad. You're going to need 24 of those 10-gallon coolers, though, and 24 nut milk bags... and that means minimum 90 pounds of coffee beans.
  
  

• 24 Coolers @$50 = $1,200
  
• 24 Nut milk bags @$9 = $216
  
• 100lb. coffee @$12/lb. = $1,200
  
• Foodservice-size pouches of sweetened condensed milk = ???
  
• Truck rental to move 240 gallons of coffee and coolers = ?
  
  This is going to be much less expensive than trying to buy several hundred phins (!) and boiling 240 gallons of water on-site / on-demand. You probably can sell back the coolers, or get a good resale price for them on the open market, when you're done with them.
  
  Each cup is going to cost you $1.50 or more to produce -- not counting the labor and assuming nearly-free water -- so sell it at a fair price.

Alright, I'm about to drop some knowledge down. I've posted this before (maybe on a different account) but I'm a coldbrew addict, and I'm about to change your lives.

Here's what you're going to need:

1) Space in your fridge.

2) A pound of your favorite coffee, ground, COARSE just like OP said (none of that Folgers bullshit)

3) One of these bad boys. Trust me.

4) Also, one of these. Ignore the name, They're magic.

Alright.

Take your water pitcher and actually remove all the pitcher filter shit. You can use any big container but I need a spigot to pour directly into my mouth. Once the filter and top plastic is out, all you should have is the vessel and the lid.

Fill your nut milk bag with your coffee. Place in the bottom of your pitcher and fill until the bag is covered with water, and let sit for a few minutes.

Empty out all your silt water and refill to the BRIM with water. Place it in your fridge.

If you're picky about your coffee strength, after 6 hours taste your coffee and then taste every hour until you hit a strength you desire.

Personally, I go 24-36 hours on my brew, and then squeeze the bag. My wife mixes the coffee with water since its very strong. I like the feeling of jitters in the morning.

Take the grounds and grow plants, compost, whatever floats your boat. Put the lid back on and put it back on your fridge. It will keep for 10-14 days, but I doubt it will last that long :)

no, you literally soak raw almonds and then blend it in a blender.

Because the solids are difficult to strain by gravity, you use nut bags. Speaking from experience, do not try to substitute nut bags for a cum sock.

I bought a bag of 1000 empty size 0 gel caps on Amazon.
I bought one of THESE to fill it.

I bought THESE tips.

I also bought one of THESE to lay out all of the caps to make them easy to fill.

Having had some practice at this point, I can fill all 100 in like 20 minutes. I probably go through like 150 per month.

I then keep them in the fridge so the coconut oil stays solid and they don't leak or melt.

They will leak if you sit on them, or if you leave them in a hot area (over like 80 degrees).

Using the 3 cup batch (which is the smallest that the magic butter maker will do) I get like 650ml (there is some loss from not getting 100% of the oil out of the cannabis flower). With each cap being 500 microliters exactly, I get 1300 pills from 6 ounces of flower, or almost a year's month worth of caps at the rate I eat them at minus whatever I use for cooking (I didn't turn all of my oil into caps so I could use it in cooking).

I found that emptying the magic butter maker into one of THESE and then squishing the solid remnents in the filter bag helps to get the most oil out of each batch.

The hole in the tip of the pipette's is slightly too small to prevent clogging, so before I use each tip, I open it up a smidge with a dental pick I bought at CVS for this purpose. I just push it in and pull it out once, I found that opening it more than that makes it drip and doesn't help any more to prevent clogging.

I haven't personally done anything with the leftover flower, but I suppose you could bake with it. I figure I have extracted most of the cannabinoids, so I just accept it as some loss.

Also, if you do the squeezing without gloves, don't do it before you have to drive anywhere...just a suggestion.

this is incredible over-priced, or am I missing something? I use essential the same set-up and it cost a little under $20.

https://www.amazon.com/1-gallon-USDA-Fermentation-Glass-Jar/dp/B006ZRBGSC/ref=sr_1_3?ie=UTF8&qid=1491232715&sr=8-3&keywords=gallon+jar

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1491232680&sr=1-3-spons&keywords=nut+milk+bag&psc=1

Yes. Use good organic whole milk for a treat but regular whole milk is also good.

I use Ellie’s best nut milk bag to turn it from regular to Greek yogurt at the end. Here is a link: https://www.amazon.com/dp/B00KLT6X9W/

I use [this bag] https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_apa_i_eswdBb9CV16VN to make horchata. I put all the ingredients in the bag, and when it's done steeping, I pull it the bag and press it to get the delicious out.

Coconut. Use as little oil as possible (refined if you can find it), just enough to completely soak the kief. Then get one of these https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W. Strain it while it’s hot enough to almost burn your hands, wearing nylon dish gloves makes it less painful. And squeeze the ever loving fuck out of it to get every last drop.

Another option would be to make some qwet hash, and then just decarb and mix it with the coco oil, no straining necessary and this allows you to use a very minimal amount of coconut oil, making the end product potent as fuck. With that method i squeeze 50,000 mg of thc into a less than a pint of oil regularly.

I've only felt a kava hangover once so far, and it was with a tudei variety I bought from a botanical vendor. Where did you get your kava from? If your vendor didn't supply reliable info regarding the source and variety of your kava, then I'd recommend trying the Waka (warning: very pungent) or Fu'u from Bula Kava House, or any variety of kava from Gourment Hawaiian Kava.

If your kava is good, the next thing I'd suggest is trying the traditional hand-straining prep, rather than blending and straining like you're doing right now. You might be consuming too much plant material with your current prep method, which I've found to increase the possibility of short-term nausea. I'm hand-kneading my kava with this nut milk bag that I bought on Amazon. It feels very durable compared to the previous three strainer bags I've burned through already, and it's large enough to make big batches of kava if you wanted to. I usually add about 2 Tbsp of kava to my strainer bag for every cup of lukewarm water I use, then knead vigorously for ten minutes. You know you have a potent batch when your kava has an oily sheen on the surface, similar to an oil spill on asphalt.

My normal kava night involves 6 Tbsp kava and 3 cups of water, which should be around 4-5 shells. I usually drink my first 3 shells within 30 min, then drink each remaining shell in 15 min intervals. This will leave me feeling pretty good for 3 hours or so, at which point I will be perfectly relaxed for sleep. This always leaves me feeling refreshed in the morning with no nausea whatsoever.

Good luck!

Nut and grain milks are so easy to make once you try it you will feel silly for ever spending money on it. Just take a cup of ANY kind of (usually raw) nut and soak it over night. Rinse it out then put it in any kind of blender with 3.5 cups water and a squeeze of honey or maple syrup and blend it. It does not need to be an expensive Blendtec blender, any 20 dollar Black & Decker/Oester will do just fine. Once blended pass it through this 10 dollar reusuable mesh bag and refrigerate. Lasts for 2 or 3 days and tastes amazing. My favorites are cashews and hulled sunflower seeds (by far the cheapest)

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

People have recommended this nut milk bag for cold brew on this subreddit before. I might just get it now.

I have this one, and it works really well and it's a great price!

Shopping list:

One yellow onion, two if you love onions

Head of celery

Seven or eight carrots

Package of wild rice

A bunch of spices, if you for some reason don't own spices

Powdered chicken bullion

The Thanksgiving turkey carcass that you froze, of course

Your turkey pan drippings

A "nut bag" or "mash bag". You can get a nut bag on Amazon here, or you can go to your local homebrew shop and ask for a mash bag. It takes the place of cheesecloth, and it's totally worth the investment.

Stock prep:

Put the mash bag in your slow cooker.

Thaw that turkey carcass. When it's room-temperature, hand-separate the meat from the bone. Stick the meat in a plastic bag in the fridge, and put the bones in the mash bag you put in the slow cooker. Stick the drippings in the mash bag, too.

Quarter an onion, separate out the layers, and toss all four quarters into the bag. Cut four of the carrots and four of the celery sticks longways and shove those in there somewhere too.

Add a 1/4 teaspoon of sage, a 1/4 of thyme, a 1/4 of rosemary, a dash of parsley, four or five good grinds of pepper, a teaspoon of salt, and two bay leaves. I purposely under-salted because that is something that can be done at the table to taste.

Toss a teaspoon of bullion on top.

Fold the bag up and try to tuck it underneath itself. Make sure it's easy to remove from a bunch of hot liquid in the morning, though!

Fill the crock pot about half an inch from "full" with cold water.

Turn it on Low, then go to sleep.

Good morning!

Go into the kitchen. It will smell like Turkey Mecca, but be patient! Put a towel down and, being careful not to spill a bunch of crap everywhere, lift the bag out of the slow cooker and transfer it to a plastic bag. Move the plastic bag to the garage while you wait for it to stop steaming, then compost the bones and vegetables or else give them to Fido.

Peel the rest of the carrots and slice them into coins. Same with the remaining celery: wash it and cut it into pieces. If you LOVE onion, you can cut up a whole damn onion and add it, otherwise stick to half or a quarter. Add everything to the delicious-ass broth, then walk away for two hours.

When that two hours is up, and when the entire house smells like God has blessed you with the Eternal Turkey Soup, come back and get out that bag of turkey meat. Make sure it's bite-sized pieces, then add the entire horse-honkin' thing into the slowcooker.

Set a timer for 1h30m, then reread The Name of the Wind for a couple minutes.

Finally, make your wild rice on the stove. This stuff is actually really good, but any will do. Make two cups of it, and cook it on the "light" side, because it'll suck up some soup too.

(You can also add a box of fusilli to the slowcooker about 40 minutes before you want to eat if you want Turkey Noodle Soup, but I promise you, the rice is worth your time.)

When the rice is done, dump it wholesale into the soup. Click the little knob to "Off".

It's ready.

Say a quick prayer, because this soup will make you feel like you've been touched by the turkey angel.

Edit: two pictures - the bag inside our crockpot, and the morning addition of turkey

Use your Santa gift for something better. Get a $9 nut milk bag, no seriously. Put some coarsely ground coffee in the bag. Put the bag in a pitcher with water and let it "brew" over night (about 12 hours). Boom, done. Dump out the grounds, rinse bag and use over and over again.

Buy one of these NUT MILK BAG 😂 and make your own alternative milks. Oat milk is super cheap to make and you can always eat fortified breakfast cereals to get much needed vitamins.

I use a nut milk bag. It works wonders. I haven't had a "stuck" drip since I got one, and I can now use a variety of grind types (prior to getting the nut milk bag, I only used coarse grind, as other grinds were too prone to clogging the filter).

I wouldn't​ go back to just using the Toddy filter. This is the one I use: https://www.amazon.com/gp/aw/d/B00KLT6X9W/

Give it a shot.

I use this strainer instead of cheesecloth and love the results. I've used the same bag for several years now.

BTW - if you make cashew milk instead of almond milk, there is no straining as the cashews have no pulp.

I've been unsatisfied using a French press to make cold brew (I filter it through a paper pourover filter after but it takes forever and clogs) so I bought a nut milk bag to try out. The question is, should I immerse the grounds directly in water and then filter through a nut milk bag after steeping, or should I pour the grounds in the nut milk bag and steep it inside the bag the whole time?

I've been doing some research and have seen people do both. My concern with steeping it inside the nut milk bag is if it kept the coffee from extracting properly for some reason.

I was unaware that the water might cause mold. I know that I do sometimes need it for the butter though, as it helps thin out the mix, which allows it to stir better.

If I do a 6C butter to 8Oz flower, it tends to get too thick to properly stir and I'm too lazy to grind everything into a fine powder beforehand. It's not as necessary with coconut oil though, as it seems to thin out better once it's heated. I've read both ways on the subject and for me the main reason is to help thin it.

I took a look at those presses and I like them. However, I also have a fruit press that will squeeze everything out pretty well.

The nut bags have been 'my' game changer. The ones I use will take on fairly warm oil and you can close them at the top. This allows me to squeeze as much out, then give it a shake to rearrange the stuff and then squeeze again. Plus you can hang it for a while longer to allow gravity to help out as well.
Bags: https://www.amazon.com/gp/product/B00KLT6X9W/ref=oh_aui_detailpage_o02_s02?ie=UTF8&psc=1

When I cook oil, it's about 8 or 9 parts oil to 1 or 2 parts water-- never beyond 20% of the whole mass cooking. You just want a layer on top to take the crap you cook out away. And yes, you need to strain it well. I use this thing that I got almost exactly two years ago. One of the finer purchases I've made in life, too.

If I were you, I'd cook the whole mass up again and let it boil off some of the water, then strain it for reals and try to let it set again. The process is really easy, once you get it down. Just a little messy, but worth it-- and how else can you lick a nap off of your hands? :)

Get a nut-sack and use that. I start with a gallon of milk, then dump the yogurt (after fermenting) into this nut-sack (for straining nut milk) and leave it hanging for an hour over a bowl (less or more depending on how you want it). Dump it out, done.

I used a few things, settled on this as easiest https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

haha yeah it does sound kinda dirty but I guess they are used for making almond milk or something like that. I use them to make cold brew coffee. Its pretty much just a large nylon tea bag.

​

Here is one on amazon

I followed this recipe to a T, except the temps. I've found decarbing is more effective and efficient @ 240F for 45 minutes, and kept the oil at 200F. This resulted in a very effective product.

For straining, I've found nut milk bags (like this) work much better and cleaner than cheese cloth.

A nut milk bag works well...

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

A reusable nut milk bag. I got a couple different sizes, they're great.

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

first result on google.

$30 Canadian.



$10 American

I actually make my own and it's a lot cheaper.

• Buy a large tree nut milk bag (http://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1453138740&sr=1-4&keywords=nut+milk+bag)
  
• soak almonds 8 hours (if you prefer, helps eliminate phytates though and mellows out flavor)
  
• put almonds and water and pinch of salt in a blender on highest setting for a minute or so.
  
• strain
  
  Tastes way better, you can control the amount and type of sugar you add, and you can go from 35 calorie cups to 120 calorie cups based on your almond to water ratio and what you want.
  
  I go for a higher fat content myself, 4 oz almonds to 7-8 cups of water.

If you want to make a lot of cold brew (I was making gallon batches at one point), nut milk bags let you skip all the filtering: https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

There was still some fine sediment, but I was content to let that settle and then pour carefully.

Just started juicing. I use the bag to strain the juice after blending. Its awsome, and its 9 bucks.


Pro Quality Nut Milk Bag - Big 12"X12" Commercial Grade

https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_api_mmp8ybA4YQ48R

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1492056058&sr=1-1&keywords=strainer+bag#CustomerImages


do you think this would be good enough?

This works even better : https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

If you wanna make edibles I'd recommend one of these

Nut milk bags from amazon or local store. Filter it down to a very clear consistency.

Pro Quality Nut Milk Bag

Get something like this https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

1. Soak nuts over night
   
2. Drain the soaking water
   
3. Add soaked nuts and water to blender (3 water:1 nuts) and blend
   
4. Pass through nut milk bag to strain out the bits
   
5. Add the smallest pinch of salt. Maybe some date paste. I usually leave out the sweetener
   
6. Bake with the remaining pulp. Mix with whole wheat flour to make 2 cups. Add 1 cup water and 1 tsp of baking soda. Add 2 TBSP carraway seeds. Mix till combined but don't knead more than you have to. Split into 6 pieces and cook in muffin tin. Cut an X in the top with a knife. Press in some sesame seeds

I use a nut milk bag -- something like this:
https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

It's 200 microns supposedly. Is more better?

This is the basic recipe I use, but I'll use a nut milk bag

and up it to a Gallon and up the ratio of beans and brew it in a plastic gallon pitcher for 24 hours room temp.

Then just lift out the nut milk bag and give it a squeeze, and your concentrate is ready to go.

It stores in the fridge really well, and my wife and I will make the gallon last about a week.

I like to do half and half decaf which lets us drink more without the jitters :)

LOL. I live in a relatively inexpensive area of the country. My kitchen is a decent size. Having nice things doesn't a better cook make though. I just really like that I have pretty much every tool that a recipe could call for. I also wanted to buy everything I wanted for the kitchen so that if we have kids and went down to one income, I would already have everything I wanted.

Here's a link to a jelly bag. I guess it's called nut milk bag. It's just a fine mesh bag for straining things. If you ever wanted a salad shooter and you're in the US, they have them all of the time at the thrift stores.

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/

https://www.amazon.com/Presto-02910-Shooter-Electric-Shredder/dp/B00006IV0R

I am very much a "Buy It For Life" person, which is why I have literally thousands of dollars of All-Clad stainless steel and LeCreuset cast iron. I very much expect them to last forever. I try to buy things that I think will last for a very long time. I also go by America's Test Kitchen recommendations ("equipment reviews"), and they've only let me down a few times. Sometimes, the things I buy are the most expensive (e.g. the $400 Breville food processor or my $600 stand mixer), but I love my Corelle dishes that are sold at Walmart.