[Sca-cooks] Almond Milk

[Laura C. Minnick]

On 11/23/2014 3:25 PM, Susan Lord Williams wrote:
> I don’t trust store bought almond milk.
>
> The Andalusian way is simple. Its ground peeled raw almonds. Add chicken or meat broth and strained through a cheesecloth. If I don’t have broth, I mix water and a bouillon cube. With a food processor to grind the almonds its speedy.
> Every week, I have recipes calling for it so I would be terribly limited if I didn’t use recipes calling for almond milk.
>
I think it is fairly safe to say that almond milk in period is generally 
*not* made with broth, as it is most often seen in Lenten/fast day 
recipes, and those days preclude meat products. Which includes broth.

Liutgard
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