[Sca-cooks] Almond Milk...place to find it

[Laura C. Minnick]

Jaime Declet wrote:

> That is the reason why I was asking because I had always thought that almond milk was watery and cloudy unlike coconut milk.  Coconut milk comes out very thick and rich in fat, and if you do not dilute it too much it can be as thick a cream.

Ah! Yes, except- the first couple of squeezings that be quite rich in
appearance. When it gets thinner you know you are getting nearer the end
of what you can get out of that batch of almonds. Then you stir it all
together. I like mine to be about like 2% milk. You can tell also by
what the almonds taste like. If they still taste like almosds- have
flavor- there's another squeeze in them. It they truly taste like
sawdust, you're done!

Coconut milk has a different array of fats, of course. And I'll never
forget the day I was at Polynesian Cultural Center (North Shore, Oahu)
and the guy (someone I knew from high school) hacked open a coconut and
wrung out the meat. There is this 'water' inside that is good to drink,
but the 'milk' is another matter. You can cook with it, and he let us
taste it, but he told everyone (and it is true) that if you drink it
like milk you will spend the rest of your vacation in the little hut!

Hey Olwen- I've been wondering- Could you uses the almond sawdust from
almond milk to make marzipan? Or doesn't it work anymore? Just curious.

'Lainie