I would like to know the answer too. Anyone here know what is the answer to your question. I'll do some poking around and get back to you if I bump into an useful answer. You should email the people at Medifast as they probably could answer your Medifast question..

You can go to your hardware store and ask for a paint straining bag. These are cheep and if you get the extra large sized one you can cut it down...

I use a very large strainer from the Asian Grocery store. Works well for me and SO easy to clean..

I don't use sweeteners in my nut milks, usually. Use agave in my milkshakes though..

Revvell..

I peel my almonds before grinding and do not strain them at all. This way I am getting all the nutrients and flavour and a richer texture..

I use dates to sweeten...

Sport, why do you peel them? Organic or no?.

Totally understanding using the whole nut though. No reason I can see not to..

Thanks..

Revvell..

The peel has lots of tannin and is hard on the digestive system...

I rarely make nut milks, but any way I don't even strain mine and it tastes good to me.

I've heard of people using panty hose...

Yes I understand so..

I have been looking for the referance to this and I thought that it was Elaine Bruce but I have checked her book and it is not in the book but I still think that I got this info from her so it may have been in person...

Okies. Didn't know that about the tannin. Not personally had any problems with the skin ~ soaked or unsoaked ~ that I know of. I do strain my almond milk since I use it in milkshakes yet, I'll use the pulp which includes the skin in smoothies..

Thank you for the input..

Revvell..

So, exactly how do you make nutmilk? soak the nuts, and then blend them w/water?..

I soak mine most of the time. and then blend with water. I use a cloth turkey bag, which I bought at a kitchen store 2 for $1.50..

You can use honey, stevia, Agave, dates, figs, or whatever or nothing. I use nothing most of the time...

Wow, panty hose........ that's a great idea!!.

I did buy a cheese cloth, but was thinking it would be a pain to use, and messy..

Suggestion and strainer, you know those little round wired one's your mom used to have?? they work perfectly, are small enough, and then what ever pulp is left....i just push it through with a spatula or spoon. VERY EASY.

Also, I have found that different nut milks require different methods........

Brazil often doesn't need much straining, and cashews none at all!!.

ALMOND MILK definitely needed straining..

I love these milks, they are soooo yummy..

They rarely even need anything else!!!..