SC - OOP & OT - WANTED: help from computer whizz ;-)
Sue Clemenger
mooncat at in-tch.com
Sat May 27 16:30:21 PDT 2000
.>>It does help to grind the nuts in a coffee/spice grinder, rather than a
blender or food processor, though--you get a much finer grind, which reduces
the detectability of the skins.........
>>
>> Ldy Diana
>
> I've never made almond milk, and these questions have made me realize I'm
not quite sure just what is meant by "grinding" the almonds. I would have
assumed that using a blender (which I have) or food processor (which I
don't) would produce something like almond butter. Is that the case?
>Sandra Kisner
Having made almond milk fort the sweet dish *Hony Douse* for the past
Crown Tourney, I can share my experiences.
I used my food processor. It ground the nuts up nicely, adding water to
the nuts, about a cup at a time, and straining the liquid off, the
almonds became finer & finer ground. Went from pieces to fine meal. I used
8 oz. (weight) of almonds for 2 quarts of "milk" . I froze the almond
milk for 2 weeks, and the texture/ flavor was fine. I have yetr to have
the almonds become "butter" tho, the addition of water, and straining off
the liquid -- including the nuts' oil -- may have something to do with
that.
Caointiarn
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