Pawaru-Grahmata

№ 2VIII. nodaļa

Mandeļu piens

Almond milk

  • Makes about 750 ml
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Mandelupeens.

Modernizētslpp. 314 · PDF 328

The book gives 1 or ½ mārciņa of almonds, which converts to 420 or 210 g; it leaves the water and sugar to the cook.

Method

5 soļi
  1. To skin whole almonds, pour boiling water over them, leave for 2 minutes, drain and squeeze each one out of its skin.
  2. Pound the almonds in a mortar, adding the flower water a few drops at a time so they don't turn oily, until they are a fine, milky paste. Or blend them with the flower water and 200 ml of the boiling water until completely smooth.
  3. Stir in 300 ml boiling water (or another 100 ml if you used the blender), leave for 10 minutes, then strain through a fine cloth such as muslin or a nut-milk bag, squeezing hard.
  4. Put the pulp back in the mortar or blender, add 250 ml boiling water, pound or blend again and strain again into the same jug. Don't add more water than this, or the milk will be thin.
  5. Sweeten to taste and chill.

Notes

What the book says vs. what we added

the method is the book's: peeled sweet almonds pounded with rose or orange-flower water until as fine as milk, strained through a fine cloth with boiling water (but not too much, or it turns thin), the pulp pounded again until everything has gone through, and sugar to taste. The blender, the amounts of water and the times are ours.

Use

almond milk was drunk on its own and used instead of cow's milk on fast days and in sweet dishes. Later recipes in this chapter pound almonds with flower water in the same way (08-010).

Flower waters vary a lot in strength. Use a culinary one and start with 1 tbsp.

Keeping

refrigerate and use within 2–3 days; shake before pouring. The squeezed pulp can go into baking.

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