Almond Milk is a "milk-like" liquid that is made from almonds. More accurately, it is a water-based sauce made from almonds. The almonds are crushed, then soaked in water, then blended into the water, after which any remaining almond pulp is strained out leaving just the almond "milk."
It is often given to invalids who aren't up to dairy yet, as it is very nutritious.
The standard ratio of almonds to water is 1 part almonds to 4 parts water.
To make 2 cups (16 oz / 475 ml) of Almond Milk, place 1/2 cup (4 oz / 120 ml) of blanched, slivered almonds in 2 cups of water in a sealed container, and refrigerate overnight. Pour into blender, blend till smooth. Strain through a few layers of cheesecloth, pressing to get all the liquid out. Sometimes, for some recipes, you may require a thicker Almond Milk, in which case you increase the quantity of almonds used or decrease the water.
Thorough blending, necessary for good flavour, means that to make larger quantities, it is better to make several batches one after the other, rather than trying to make it all at once. Some people sweeten it with a little honey or a date or two. Some people prefer to use unblanched almonds -- almonds with their brown skins still on -- which makes a browner and somewhat grittier milk.
Instead of discarding the leftover almond pulp, you can freeze it for use in cookies, muffins, breads, vegetarian meatloaves, poultry stuffing, or as a tasty topping for Rover's next dinner. Some people even use it as a face scrub (probably the same ones who exfoliate with Miracle Whip.)
Refrigerate for up to 5 days; shake well before each use as it may settle.
Almond Milk was more popular in the days before there was refrigerated animal milk that could be trusted (no one trusted any milk that was sold, unless they saw it come from a cow with their own eyes.) It was particularly popular in the Middle Ages. Almond Milk could be made as needed, and stored for a while unrefrigerated, and because it wasn't an animal product could be used at times such as Lent when true dairy was proscribed by the Church. Almond Milk is a very common item in Medieval recipes. What's not certain is if the water in that period was any more reliable than cow's milk -- maybe that's why some recipes would call for the Almond Milk to be made from broth or wine instead of plain water.
AlmondsAlmond Butter; Almond Day; Almond Extract; Almond Flour; Almond Milk; Almond Oil; Almond Paste; Almond Syrup; Almonds; Amaretto; Blanched Almonds; Crème d'amandes; Green Almonds; Ground Almonds; Marcona Almonds; Marzipan; Pralines; Sliced Almonds; Slivered Almonds
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Lait d'amandes (French); Mandelmilch (German); Latte di mandorle (Italian); Leche de almendras (Spanish)