[Sca-cooks] Almond Milk
caointiarn
caointiarn1 at juno.com
Mon Sep 20 15:45:35 PDT 2004
>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
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