Rebuild from Depression Blog

I have been buying almond milk...so this article really got my attention. My question is, can I use ground almonds, soak this overnight and then continue to process into almond milk? Does it matter whether they are 'whole' or 'ground' at all?

It is difficult in my area to get almonds with the skin on - which I would prefer over the skin-less or ground almonds.

Thanks!

Patricia,

Soaking ground almonds would be better than whole almonds. I've never made almond milk before though so I am not sure about going from a soaked nut to milk. I guess you add liquid anyway, right? So you just wouldn't add as much

Amanda

Thanks! I can get ground almonds from the local baker. :>)

I will be making the milk myself again since surely the manufacturers are not soaking the almonds first.

If I remember correctly, the ratio was by volume 1 part almonds to 3-4 parts water (less water produces a creamier product). Then use blender until very smooth. Strain through a few layers of cheesecloth, squeezing very well.

Keeps several days in the refrigerator and can be flavoured if you like with honey or maple syrup. I prefer it as is.

And I've mixed it half goat's milk and half almond milk.

I've made it before from almonds (with skin) that I toasted. Produces a nuttier, very tasty product.

We have a local drink that is made from 'tiger nuts' or almonds to which grated lemon zest and cinamon is added (something borrowed from the Arab occupation here). It is a summer drink that can be sweetened.

The pulp is wonderful on/in anything, baked goods, on salads. In Spain ground almonds are often used in soups and sauces for braised meats.

It is also wonderful as a skin pack (mix with a little egg) or as a facial/body scrub.

And once upon a time I made an almond based 'mayonaise'. WONderful!

Thanks for posting, Patricia. Those are really great ideas. I have never heard of almond mayonnaise. It sounds fantastic.

Amanda

Almonaise:

I learned about this from a girlfriend 10-12 years ago. Can't locate my notes, but here it is online:
http://recipes.chef2chef.net/recipe-archive/53/284055.shtml

My version did not use 'spike' or whatever but followed are more classic version.

I use a light olive oil (I'll never have canola etc in my house) and a quarter teaspoon or so of dijon mustard.

Frankly, I recall that I never needed as much oil as the original recipe required. This is almost as thick as mayonaise, and I make it with a hand held blender.

Very important is that the ingredients are room temperature.

This is a DELICIOUS recipe and I love it over mayo any day. Far less oil, no egg (not that I care :>)

I really enjoy this over grilled asparagus, in summer salads (no egg - much safer for the buffett). And it is a great base for many other dips, sauces and spreads!

Hope you try it!