[Sca-cooks] Almond Milk
ladyadele at paradise.net.nz
Fri May 29 14:33:42 PDT 2009
lilinah at earthlink.net wrote:
> Does one make almond milk of:
> -- almonds with skin on;
Yes, generally, I make almond milk out of whole, blanched, plain almonds
purchased as such
> -- almonds with skin off toasted;
Not generally, but I have a recipe for a Catalan Mirrauste that
specifies almond milk made with toasted almonds, so I make it for that.
> How finely does one process the almonds:
I put them in the food processor, and I run the motor until they're
about as fine as they get. Then I start adding liquid, so they get
pureed so much as anything else.
> -- purchased already ground into meal;
I've never done this, but I've seen it done, and I wasn;t to impressed.
My strained almond milk looks very much like a bucket of fresh, rich,
creamy cow's milk (bar the slight colour difference). The almond milk
I've seen made from pre-ground almonds looks, at best, like skimmed
milk, and sometimes wors-- it's very thin, and not properly white or creamy.
> How do the commercial almonds milks compare to homemade, particularly in flavor and in texture?
> I only know of two brands:
> -- Pacific Naturals Organic Almond Milk
> -- Blue Diamond Almond Breeze Almond Milk
Dunno... I'm not sure I've even seen them for sale here.
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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