Nut Milk [Almond]
This can be used to replace milk in recipes that taste odd when made with
commercial soy or rice milks. I use this for custards and puddings, since
soy milk can take on a nutty taste when used in these. It is fine to drink,
also. The fat content depends upon the type and quantity of nuts used. More
nuts in proportion to water gives a richer milk. This is somewhere between
whole milk and half-and-half in richness.
1 cup + approx. two tabls. almonds (blanched*)
------- use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water
Put nuts and water in a blender. Blend approximately 2 minutes
(more or less, depends on your blender. The nuts should be
pulverized.) Strain the resulting stuff to remove the nut chunks.
(I use a mesh coffee filter [ex. Melitta gold filter] and a rubber
spatula to force the liquid through. Paper coffee filters are too
fine, and kitchen seives are too coarse.) This makes 2 cups,
*blanching the almonds (dipping in hot water for 30 seconds then
removing the brown skins) results in a much prettier milk. The
little brown flecks don't filter out so well.
Yield: 2 cups
From: the Allergies and Asthma FAQ: www.cs.unc.edu/~kupstas/FAQ.html
Roman Ivaschenko / 123RF Stock Photo 10693636