[Sca-cooks] Almond milk question

[jenne at fiedlerfamily.net]

Ok, my brain hurts. Aellin, can you give us the recipe? You generally do
strain almond milk, but the business with everything left in the cloth
suggests that you are using the almond refuse, too.

> So I'm finally trying this. Working with a recipe that blithely tells me
> to take my good almond milk...
>
> Do I strain it first? I'm then going to be thickening it, and draining
> it, and using everything left in the cloth... but I'm not sure if
> "everything" includes the suspended solids or not. I do know I should
> blanch the almonds first, so I don't have any peel, which suggests I
> don't strain? I was originally assuming that to get milk, I would - but
> now I'm not sure.
>
> AEllin
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>

-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"It is no use telling me that there are bad aunts and good aunts.
At the  core, they are all alike. Sooner or later, out pops the
cloven hoof." -- P.G. Wodehouse, _The Code of the Woosters_