Almond Milk
Ingredients
Directions
Prepare the almonds
Soak the almonds in hot water to remove the skins.
Peel the almonds and place them in a basin of cold water.
Make the milk
In a clean marble mortar, pound the almonds gradually.
Use a fine sieve to strain the pounded almonds.
As you strain, add cold water until you have used the entire pint.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sweet valentia almonds
- Provide the fat, protein and flavour that form the milk's body and taste.
- Cold water
- Carries the crushed almond particles through the sieve and sets the milk's thin, drinkable consistency.
The step that matters
Pounding the almonds gradually. Adding almonds in small amounts lets the mortar break them into fine particles. Large unbroken pieces stay in the milk and make it gritty, and the cold water helps the paste loosen for straining.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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