Not exact matches
The chamber
chills the ingredients to whatever
consistency is
desired — though dense treats are hard to make because the paddle churns in air.
just before serving, drain the liquid from the
chilled coconut milk (easily done by opening the can upside down), whip the solids until you have your
desired consistency
Blend in a blender and add more milk if
desired to a creamy, thick
consistency and then
chill in the fridge or make pudding pops by freezing some up overnight.
Add more
chilled coffee if necessary to reach
desired consistency.
I use
chilled kefir in the strainer and leave it covered on the counter for 6 - 8 hours, remove the whey, and then place it back in the refrigerator for another 24 - 48 hours depending on the
desired consistency.