Fellow Hounds - Some guidance please. I've made a batch of raw almond milk and am now left with quite a large amount of pulp. I've tried drying it on the counter, in the fridge, but I can't seem to get the moisture out... and my home is not humid. Any ideas? Also, what's the best way to store the stuff, and for how long? Can I keep it in the freezer indefinitely?
If I do manage to dry the stuff, can I use the pulp as I would regular almond flour? If not, do you have any ideas on what to do with the stuff other than sprinkle it on food?