Almond milk is an ingredient common in Medieval European recipes, particularly in Lenten dishes (milk, eggs, and meat broth all being forbidden in Lent). The recipe below is a basic one. For some recipes we make a thicker almond milk with more almond relative to the amount of water; other recipes say "draw up a good milk of almonds with broth (or wine)", in which case the broth or wine is substituted for the water in making the almond milk.
To make almond milk: Take 1/4 c (1 3/4 oz) blanched slivered almonds. Put them in a food processor, run it briefly. Add a little water, run it longer. Continue adding water and running the processor until you have a milky liquid. Strain through several layers of cheesecloth. Put the residue back in the food processor, add a little more water, and repeat. Continue until the residue produces almost no more milk. Throw out the residue.This should give you about 1 c of almond milk.
To make almond milk: Take 1/4 c (1 3/4 oz) blanched slivered almonds. Put them in a food processor, run it briefly. Add a little water, run it longer. Continue adding water and running the processor until you have a milky liquid. Strain through several layers of cheesecloth. Put the residue back in the food processor, add a little more water, and repeat. Continue until the residue produces almost no more milk. Throw out the residue.This should give you about 1 c of almond milk.
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