Wednesday, 13 May 2009

Almond milk #2

This method isn't much more effort than using ground almonds but it does need starting ahead. I found that it wasn't quite as strongly almond flavoured but was still delicious. And better than milk (and nearly as good as cream) in coffee.

1 pack almonds - either in skins or skinless
warm water
pinch salt
more water, stock or wine

Put the almonds in warm water with a good pinch of sea salt and soak overnight. In the morning drain and rinse them and place in a blender with some more water, or some stock or wine (depending on what you will be using the milk for). Blend into a smooth paste and then dilute to the texture of double cream. Leave to stand for 5 - 10 minutes.
Strain through cloth into a clean jar or jug. You can then use the milk as is or dilute it further, depending on what you are using it for. A thick milk can substitute for cream, and a thinner milk is great over cereal.

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