[Sca-cooks] Almond Milk?

[Antonia]

On 7/12/2010 8:06 AM, JAMES REVELLS wrote:
> What is the best ratio of almonds to liquid to make
> almond milk?  I used 4 c ground almonds to 6 c water, brought to a boil, [then
> added 4 lbs of lean (80-20) ground pork to make the white pork] it seemed a
> little "thin".

I haven't made this is a while, but I think in the past, I've used 1c 
*whole* almonds to 3-4c water.

I find that pre-ground almonds make *rotten* almond milk-- thin and 
flavourless.  I buy only whole, skinned almonds and puree them with hot 
(not boiling water) in the food processor.  Then I add more water and 
strain.  Then I puree again and add more water for a second pressing, 
this time wringing through a cloth.

-- 
Antonia di Benedetto Calvo

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