I started making a raw milk of whole oats with banana in an attempt to imitate the oat milk you can buy in the stores here in Sweden (I liked it back then 2-3 years ago, now it tastes just like cooked oat milk with a lot of bad Sugar (which it is!)).

And a year ago I started to add walnuts to it (mainly for Omega 3, I thought at the time), and I started drinking it every day from this time, as my body digested it so well and it tasted so good. However back then I added heated cacao.

The drink I have been drinking for months until a few days ago was oats, almonds and walnuts, in about the same proportions for each item, and without cacao (except when I needed some boosting).

And of course all the drinks I made were raw.

A few days ago I successfully fermented the current drink, and it was delicious! (quite like yoghurt, but better in some ways)

But I want perfection! I want to create the perfect fermented raw drink that can be enjoyed by any raw foodist (and even non-rawfoodists). And without depending on expensive superfoods.
I like to experiment myself, but it would be more fun if I could have some friends with this specific passion, or simply a passion for perfecting their raw/living diet.

The problem is also to make the perfect production method. As I only had to prepare the day before making my drink previously, but now I must prepare some days ahead, and so I want to prepare a drink that can last for 3-4 days.
And my current equipment can not handle that.

So today I am preparing it by first making a porridge of the ingredients (I'm using wheat instead of oats this time) in a big bowl, and then when it has fermented for 24-30 hours, I sieve it into another bowl, and then I will add banana and some blueberries and rasperries (has been frozen).
Perhaps there is a specially benecial effect by adding the banana while fermenting it, as I did the first time...

There are more things I could explain, but the important thing is to get this out there, and see if I get some useful advice and interest! :)



Edit:
I posted this right after I got the idea to seek some help, and now I have more things to add.

Wheat needs to soak for about 16 hours, while most nuts and seeds do fine with as little as 5 hours, but usually I soak them over night and that makes over 10 hours of soaking-time, as I prepare (removing bad seeds, and rinsing them) it some hour before bed.

And wheat should really be sprouted a bit to awake the enzymes and make the nutrients easier to digest, and make it softer and easier to blend.

If you make the porridge of sprouted wheat, then you can eat it just like it is, if you feel like it (just add some banana and perhaps berries). This won't work as good with oats however, and you will probably have to chew the oats if you don't have a Vitamix to do the job for you.

The "fact" that combining wheat and banana makes it bitter: false, you can combine them if the banana is fully ripe, it's as simple as that.
I avoided adding wheat just because I read this somewhere!

And to quicken the fermentation you can always add a culture of beneficial bacteria!

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Not so important facts:
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How I usually ingest my drink: I drink almost all of it, and save a bit for later most of the time, and I just sip from it, I don't gulp it down.

How I used to make porridge into milk: I have a cylindrical sieve (which fits into a glass jar that I use) that came with my old immersion blender, I used to put the ingredients in there to soak, and then blend it. And after it becomes a porridge I take it out of the milk (while keeping it in the glass jar), and then I use a spoon to squeeze the milk out of it, then I use warm water (generally not above body temperature) to get out even more of it!
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To structure this project a little better:
-We need to experiment with and research different ingredients, to find the best possible combination (there may be different combinations of course, and not just a single perfect milk). And see how each ingredient does when fermented.
There are superfoods that are clearly better than others, but what about combinations? There are an infinite amount of them! (like how David Wolfe used coffee in one of his drinks for a kind of "balance" (I should really read more of his work!)).

-Perfecting the fermentation process! To over-ferment it, or ferment the wrong ingredients can make it too sour.

-We need to perfect the production method! It is very time-consuming as it is now. I would like to have a single tool that could automate the process! (a little too ambitious, so that will have to wait!)
But I would be a hypocrite if I didn't really have these kinds of dreams!
And a machine for sorting seeds...

Later: Perhaps I will make a homepage and a forum for perfecting different raw foods, and have the results of the progress made on the forum displayed on the site.
Because it would have been so much easier to get into raw foods if I had had the perfect recipes (and how to make them) right from the start!
I'm sure there are a lot of people that have been making a certain food for years, and have a lot to teach about it.


Progress:
I made a wheat, almonds, walnuts and banana milk after I first posted here, and it became too sour because I added the banana too early into the milk (note: I had already extracted the milk from the seeds). And just overnight it became very sour. But I enjoyed it anyways.
So perhaps you should just add the banana after you have a fermented milk ready.

Today I made a milk of walnuts, sunflowerseeds and banana, and it tastes different! This was the first time I used sunflowerseeds as a main ingredient, because I had no oats.
I have not fermented this, and I made it the usual way with my cylindrical sieve, because it's easier, and I don't have to use a bowl to have the milk in.
And I will probably not let it ferment, I will just drink it all today.
I will be drinking this milk now instead, and perhaps in it's fermented form later.
I feel that this drink contains more life energy, as the oats I buy don't sprout for some reason (but they don't taste like roasted, or heated in any way!).
It has this taste of life that all/most sprouts and soaked un-heated seeds have.

The next great step for me is to add some probiotic bacteria to any of my milks.


Update: (11/02/10)
Perhaps I should create a blog about this project here on Curezone?

A combination of almonds, walnuts and sunflower seeds (ordered by quantity used) works great if you add coconut oil. It dominates the other tastes, especially that unfitting strong carrot-like taste of raw sunflower seeds.
But I don't plan on fermenting this milk, I will drink it all today!

I haven't prepared a fermented milk for some time now. It's mainly because you have to ferment it for a full day and a night, and that it is more difficult to prepare a lot of the milk. And also the only truly successful milk was the first one I made, so I'm a little afraid of failing again (a really bad attitude, I know).

I will get to designing a general seed-milk making machine later today! I feel that this might be a day where I can be really creative.

I truly think that this project will be far more beneficial than simply creating the best possible seed-milk.
I can give a lot of credit to my previous versions of this milk to getting me more and more into better foods, and never falling back into cooked foods.
Perhaps it will be this useful to other people that have just discontinued a SAD-like diet, to get more into raw food.