[Sca-cooks] Almond milk

[A F Murphy]

I've seen that almond milk is used in any number of recipes. I've a
question. Does this at all resemble commercial almond milk? Can that be
substituted, if time is a factor? Is it different?  Or does it just make
more sense to make your own, because you don't want a full quart, or
it's expensive, or...

I've never made it, (and I guess I have to find directions - grind 'em
up with water and strain? Raw or roasted? In the florifiles if I'd
thought to look before going off line and thinking up this question? In
the Miscellany, ditto?) I've also only tried the commercial kind once,
and learned that it doesn't set up as tapioca pudding - pity, sounded
like a good idea- so I don't know what its properties are, either.

Anne