[Sca-cooks] Almond milk

[A F Murphy]

So, my guess would be that you would get less if you need it thicker,
if, for instance, you are using it, as Adamantius mentioned, instead of
eggs as well as milk, to make a custard or pastry or something? But that
it also  depends on the almonds themselves?

Sorry, don't quite know why I'm beating this one into the ground... I
guess I figure, as long as we're on the topic, I'll find out everything
I can. Time for me to go get some almonds and start playing, though. And
I guess I'd better find a recipe that uses the stuff!

Anne

Bronwynmgn at aol.com wrote:

>
>Well, how much you make depends on the recipe.  How much you can get from a
>certain amount of almonds seems to depend on how much of the almond oil you
>need in it to call it almond milk...
>