Spurred on by the fact that the amount of almonds in almond milk is near negligible, I figured to try making some of my own – but more pronounced as a cream rather than a milk, even.
I started with 500gm of almonds. Soaked them with water to cover. Kept the bowl in the fridge after the first few hours. I changed the water daily for two days then made the milk on the third day.
Adding as little extra water as I could get away with, I used a mixing
wand – what are they called? – to grind the almonds finely in the water mix. Then, pour into a fine mesh draining cloth and press as much out as I could. I count that as ‘first press’ – with no more added water than necessary to extract.
I got just under 500ml of this almond ‘first press’ cream.
I then added more water into the now quite dry almond meal, and did it all again – to get the ‘second press’. Obviously not so pure and creamy, but another 600ml or so by volume.
I figure the meal, even after being ‘washed’ in this way, might still be good as the basis for either a loaf of bread or some such baking.
And not really sure how to use the milk yet, either – got to see what it all tastes like later when we have a ‘tasting’ session!
