Sorry for the slacker approach to blogging these last many days.
I've been…. living my life?
You know, doing things.
All kinda things.
One of them being a foray into food science in response to a friend who started making almond milk at home. Her happy raving about it forced me to give it a try. It appealed on many levels. Fresh, simple, easy, subversive. What's not to like?
(What's subversive about almond milk?)
Homemade instead of the factory. Dude, that's subversive self reliance.
(Need I remind you that you don't have an almond tree in your garden?)
Yeah, and you don't have the Encyclopedia Britannica either, but it doesn't stop you from acting like you know everything there is to know about everything, now does it?
()
Damn straight.
Anyway… here is the recipe...
http://www.simplynotable.com/2013/almonds-from-milk-to-flour/#comments
So far I have made it exactly as she describes.
Result? Very nice almond milk. Refreshing, light, very good.
I then added a few drops of vanilla and a spoon of honey to the quart.
That was nice too. Very drinkable.
Then I made a batch, slipping off the almond skins before I put them in the blender.
This was even BETTER, just plain.
BUT, if you want to reach Almond Milk Nirvana, slip off the skins before blending, and add two pitted dates to the blender and proceed as directed.
Oh my hens and chickens!
Here's this morning's batch...
Two pints of yummy.
AND here's the cool part:
You get almond pulp left over to cook with.
I dry it in a 250 degree oven for a few hours and get almond "flour" which is not really that fine, … crumbles more like.
Now I'm on a quest to find ways to use it.
I have something in mind already and I'm experimenting on S. who is coming for dinner tonight.
Even though she doesn't look anything like a guinea pig, that will be her role for the evening.
I hope she doesn't mind.
Two pints of yummy.
AND here's the cool part:
You get almond pulp left over to cook with.
I dry it in a 250 degree oven for a few hours and get almond "flour" which is not really that fine, … crumbles more like.
Now I'm on a quest to find ways to use it.
I have something in mind already and I'm experimenting on S. who is coming for dinner tonight.
Even though she doesn't look anything like a guinea pig, that will be her role for the evening.
I hope she doesn't mind.