Recipe

Almond Milk Recipe

	Deliathecrone / All my dishes 1 year, 7 months ago Almond milk was used in many recipes in the middle ages, and this is how they made it. It's also great to drink, if you're lactose-intolerant, like me. This recipe comes from the book, "Pleyn Delit: Medieval Cookery for Modern Cooks" by Constance B. ... More Prep:5m Servings:1	Deliathecro
	simple medieval

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Ingredients

2 ounces ground almonds

1/2 cup water

I've given the ideal proportions, but the more almonds you use in proportion to water, the smoother, tastier, creamier (and more expensive) your almond milk will be.

Directions

Almond milk is obtained by steeping ground almonds in hot water or other hot liquid, then straining out the almonds, so that the 'milk' is thick and smooth, not gritty.

You can save the strained-out almonds for use in other recipes, or use them to draw up a second, thinner almond milk.

If ground almonds are not available in your area, soak whole or slivered blanched almonds in a blender jar in cold water to cover; then grind and blend with the water or broth your recipe calls for. Let this steep for a while, then blend again before straining.

Almond milk was either wrung through a clean cloth or forced through a fine strainer.

If your almonds are very finely ground, a good choice is the kind of strainer sold for draining yogurt, but if you line a fine-mesh strainer with a large double layer of cheesecloth, you can both rub the mixture through with the back of a spoon and wring out the residue in the cheesecloth.

If time allows, first leave the strainer and contents in the refrigerator to drain for several hours or overnight; but then you must rub through and/or wring: the thicker the milk is, the better.

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Comments

romagourmet 1 year, 7 months ago said:
Wow! I like relax myself drinking almond milk with ice in summer, in a very beautiful glass. Thanks for sharing :)

orangeskipper 1 year, 7 months ago said:
I love almond milk. Thanks!