[Sca-cooks] Almond Milk

[Antonia Calvo]

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
> and
> -- Blue Diamond Almond Breeze Almond Milk
>   

Dunno... I'm not sure I've even seen them for sale here.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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