[Sca-cooks] Best way to make almond milk?

Jim and Andi jimandandi at cox.net
Sun Nov 22 07:10:29 PST 2009


Do you add hot water or cold? I have always used hot water in the food
processor with the almonds, does cold work better?

I use sliced almonds because they're cheapest around here, do whole
almonds give richer milk?

My almond milk always looks like something between low-fat milk and


-----Original Message-----
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On
Behalf Of Laura C. Minnick
Sent: Sunday, November 22, 2009 9:28 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Best way to make almond milk?

Jim and Andi wrote:
> I have read so many ways to make almond milk, both modern and
> I'm wondering what you all think is the best way to get rich almond
> for a Lenten recipe. I'm testing the Genestada recipe from Sent Sovi.
> Thank you!
> Madhavi 
I do it in the blender- the grinding part, that is. Run them until 
they're mealy sort of powder, about the texture of of corn meal. The add

some water, blend until it's mixed. Then I put a cheesecloth in a 
strainer that is set over a bowl, put the almond slurry in it,  then 
pull the cheesecloth into a sort of bag, and twist the top to squeeze 
the milk out. Do it until you can get anymore out. Put the almonds back 
in the blender, add water, and do it all again, until you stop getting 
'milk' out and get something about the consistency of nonfat milk. 
Squeeze the almond one last time, as hard as you can. Set the almond 
milk aside for an hour or so. It will settle out some, and the richest, 
the 'cream' is at the top. If you want really rich almond milk, that's

My kids used to eat the leftover almond meal. It doesn't taste 
particularly almondy, after having all the fat milked out. but it can be

fun to play with- a medieval sort of play dough. :-)


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