[Sca-cooks] butter from almond milk?
Mike C. Baker
kihebard at hotmail.com
Wed May 23 06:08:34 PDT 2007
> Eyd?s asked about almond butter:
> <<< I've
> successfully made butter before with an electric mixer and I
> tried to do the same with the almond milk but all I got was
> frothy almond milk. How is butter made from almond milk? >>>
> I'm not sure about almond butter, but how about almond cream?
> In the FOOD-SWEETS section of the Florilegium:
> almond-cream-msg (28K) 6/17/04 A sweet custard filling used in
> And for quite a lot about almond milk, in the FOOD section:
> almond-milk-msg (92K) 6/30/06 Making almond milk. Recipes.
> Deskinning nuts
Well, when I first saw the subject line I considered what should be done
with the left-over almond bits from the almond-milk-making process
(instead of trying to congeal the "milk").
Yep, nut butter.
No, I have not tried to grind "milked" almonds fine enough for nut
butter. I have purchased commercial cashew butter in the past (I have a
great fondness for cashews...), grew up on peanut butter.
Nuts ground fine, a bit of added oil if they were processed previously
for milk, a hint of salt?
I know I'm probably missing something. How much heat and when applied?
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