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Almond Milk

Talk about period recipes & ingredients

Almond Milk

Postby tudorcook » Mon Mar 05, 2012 11:14 pm

http://www.alprosoya.co.uk/uk/almond

just come across this....is it new (UK people)? or is it that I just missed it because soya milk is the sort of tree hugging hippie muck I have trained myself to ignore in the shops and so wouldn't notice a product launch by Alpro??


Have added a load to the list for the Easter event already to try it out.....gives us a plan to work to as well, so thank you hippies of the world ;-)
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Re: Almond Milk

Postby TerryL » Tue Mar 06, 2012 12:23 am

I've not noticed it before, and because I used skimmed milk in my tea, (I keep the UHT sort as standby, it doesn't taste any different to me), I once actually nearly poisoned myself when I accidentally bought Soy Milk, I always look closely when buying milk (and for use by dates). It could me my little Tescos and Co-Op don't stock the Almond Milk, but it's something else I'll look out for to avoid - I can't imagine it in my tea.
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Re: Almond Milk

Postby kitchen clerk » Tue Mar 06, 2012 12:43 am

Been out for some time, been meaning to buy some before, but it was expensive.
Now you can get two litres for £2 from Sainsbury's!
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Re: Almond Milk

Postby tudorcook » Tue Mar 06, 2012 1:55 am

kitchen clerk wrote:Been out for some time, been meaning to buy some before, but it was expensive.
Now you can get two litres for £2 from Sainsbury's!



then I can only refer you to my "tree hugging" filter ;-)

£1 a pop at Ocado when I just checked, but either way, well within budget and worth the spend to have a play I think....just need to make a list of recipes to try it with now
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Re: Almond Milk

Postby Elise_Fleming » Tue Mar 06, 2012 1:07 pm

Commercial almond milk has been in the US for quite a few years in both grocery (supermarket) and health food stores. Gotta watch out for the kind that has vanilla added if you want to use it in re-creating medieval recipes.
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Re: Almond Milk

Postby digger » Thu Mar 08, 2012 11:44 am

There are quite a few different brands of almond milk to get in German organic stores and those supermarkets with a good section of organic products. But I would not recommend them for use in historical dishes. Most are to thin or thickend with different thickeners, basically all are sweetend, many have flavours which are no good for historic cookery. I tend to using unsweetend organic almond bread spread that I water or wine down to the consistence I want to have. You should modify your "tree hugger filter" a bit, there are some good products available even for historic cookery. What bothers me most are those extrem esoteric fanatics - you know: all in our company are young dynamic alternatively living vegans and our product is handspun by 12 tibetian virgins in a full moon night at the prink of sunrise - or those brands which think their well known name is reason enough for doubling the prize. On the other hand, it seems to me that organic products are cheaper over here and more established.
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Re: Almond Milk

Postby Sophia » Thu Mar 08, 2012 7:48 pm

Going to agree with Digger here - have been aware of commercially available almond milk for some time but it is very thin when compared with the stuff I have made myself using period proportions. If you do use it you will need to boil it down a lot if it is the unthickened type. If you are after such obscure things always worth asking me as I shop in a general tree hugging sort of style with added meat.

For those who live near a large Jewish community Pesach/Passover is next month so now is the time of year to think about stocking up on Ground Almond, Hazelnuts, and Walnuts as well chopped and whole nuts. Because they feature so prominently in leaven free baking (some Jewish groups don't even use ground up Matzot) they are sold in large bags, i.e. 400g which generally work out at about 1/2 to 2/3 of the cost for that weight in a normal supermarket. If you can keep them somewhere with a constant cool temperature in an airtight container they will keep for a year.
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Re: Almond Milk

Postby Tomas de Courcy » Tue Apr 17, 2012 6:16 pm

Hey, just stopping by after a while away.

We've used commercial Almond milk for about four years now in some of our dishes (primarily when doing an almond milk gravy - tastes great on meatballs). But we've found some major differences between the comercial kind and the made by hand variety. For one Almond Milk butter/cheese works much much better with hand made almond milk. But as long as almond milk isn't the main focus of a dish we're quite comfortable using the commercial variety.
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