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

Laura C. Minnick lcm at jeffnet.org
Sun Nov 22 08:04:21 PST 2009

Jim and Andi wrote:
> 'Lainie,
> Do you add hot water or cold? I have always used hot water in the food
> processor with the almonds, does cold work better?
You know, I don't remember! I suspect that warm water would help draw 
out the oils (which are the source of the almond flavor).
> I use sliced almonds because they're cheapest around here, do whole
> almonds give richer milk?
I usually use slivered almonds. Trader Joe's usually has them at a 
halfway decent price.
> My almond milk always looks like something between low-fat milk and
> skim.
You might be doing too many squeezings. I usually shoot for something 
akin to 2%, if I stir the 'cream' back in.

Oh, and just as a note- don't try to use the almond milk in the boxes 
from the grocery. It has all sorts of weird stuff added- usually sugar, 
chemical stabilizers, preservatives, etc. Put it on your Cheerios during 
Lent, but don't try to cook with it.


"It is our choices Harry, that show what we truly are, far more than our abilities."  -Albus Dumbledore

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