Neil,

I'm curious for a little more info on your method.  I
notice that you recommend boiling, even though the
enzymes will be lost.  Why is this?  Does the boiling
make it taste better?  Is the Almond Milk still good
if you skip the boiling?

thanks,
Lurisia


--- Neil Abrahams <[log in to unmask]> wrote:
> If you have a food processor it's possible to make
> good almond milk this
> way:
>
> Soak shelled almonds for at least 7 hours at room
> temperature.
> Pour over boiling water and let sit a few minutes,
> then slip off the
> skins (optional)
> Grind almonds into meal in processor (a blender
> might work, too)
> Slowly heat meal in water until boiling, stirring as
> needed to prevent
> sticking and boil-over
> Let cool in pan
> Pour through a cheesecloth lined colander or
> strainer, into a bowl
> Gather the ends of the cheesecloth, and squeeze some
> more of the liquid out.
> Flavor with almond extract and/or honey or other
> sweetener.
>
> Refrigerate this until use.
>
> This method is adapted from almond and coconut milk
> recipes, I've tried
> to combine the best of both, and is suitable for
> those without a
> blender, but having a processor or other apparatus
> that'll grind oily seeds.
>
> Note: The soaking increases the vitamin and mineral
> bioavailability of
> the almond milk, it also makes grinding and further
> processing easier.
> Enzymes are destroyed at about 70 C/140 F, so this
> method won't retain
> them, (omit boiling the milk, and use blender to
> grind the almonds in
> water if you want to do so--in this case the
> shelf-life will be lower).
> Almond oil is highly polyunsaturated, so it's not
> good to buy meal,
> unless it's been defatted, but then much flavor, at
> the least, is lost.
> (Oil doesn't go rancid as quickly if in an intact
> seed.) One-and-a-half
> cups of almonds will easily make a quart of milk.
> Shelled almonds are
> perishable, and should be kept cool and air-tight.


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