SC - Pine nuts

[jeffrey stewart heilveil]

At 03:49 PM 04/06/98 -0400, Ceredwin wrote:
>Quick questions:
>    What is a good proportion of almonds to liquid to make almond milk?
>    Must one grind the almonds with the liquid or is the almond meal
>from the grinding added to the liquid and stirred/soaked?

It depends on how rich you want your almond milk to be. Almond milk was also
made with wine and/or with stock.

I use a food processor. First process the almonds until fine (fresh ground
yields much more than buying pre-ground). For a rich almond milk I use
1 cup white wine, 2 cups water, 1.5 cups ground almonds. Put these in the
food processor and whiz for 1 minute, then leave for 5 minutes and process
again. The liquid should be cream coloured (you could wait and process again
if you were not in a hurry). Strain through a fine strainer, stirring to get
the liquid through. Save the meal and clean the strainer. Wring out a cloth
with water and line the strainer, then pour the milk through into a clean
bowl. Gather up the cloth and twist until the meal is dry. Dump out the meal
and replace with the meal from the first straining, then repeat to squeeze
out the last of the milk. This is some trouble, but makes a very smooth
almond milk.

BTW if you make soap, the almond meal is a great additive. 

Rowan

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