[Sca-cooks] Re: {Sca-cooks] Almond Milk

[Martha Oser]

Oops, my mistake.  I did mean to say that one pound of almonds results in 
one gallon of almond milk, not two gallons! 

As for the cream, how much does it reduce as you're cooking it down to 
thicken? 

Thanks! 

 -Helena 


> ------------------------------ 
> 
> Message: 7
> Date: Mon, 20 Sep 2004 20:52:10 -0400
> From: <kingstaste at mindspring.com>
> Subject: RE: [Sca-cooks] Almond Milk
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Message-ID: <MDBBKILOJGOPDPCMDBOGEEPJEBAA.kingstaste at mindspring.com>
> Content-Type: text/plain;	charset="utf-8" 
> 
> I agree - 1 pound of shelled almonds=1 gallon almond milk.  As for the almond cream, you get a pretty large return, the 'whey' that drains isn't as much as 25% as I recall. 
> Christianna 
> 
>  
> 
>>I've been doing my reading and  I've found that starting with a pound of
> almonds will eventually yield about  2 gallons of almond milk.  I assume
> this means a pound of unshelled,  blanched almonds, correct?  What if I were
> to start with pre-ground almond  meal, which can be had at the bulk food
> store?  Is this doable and how much  should I expect to start with? <> Also,
> when boiling down the almond milk into almond cream (to strain into the
> almond custard/cheese), about how much does one end with. < 
> 
> Dear Helena,
>  From my experience a pound of almonds {with skins, that will have to be
> removed} will  yield one gallon of almond milk.    When I have wanted
> "cream,"  depending on the thickness, I use less liquid.  so a "half & half"
> will be  a pound of almonds used to make 2 quarts of "cream."    Moreover,
> depending on the coarseness of the meal,  will determine how fine a sieve
> you will need.  I use my blender or cuisenart, to chop & grind the almonds
> adding water {or milk} to make the "slurry" that I then sieve for almond
> milk.   Does that help? 
> 
> Caointiarn