Almond Mylk
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Original RecipeAlmond Mylk (from Le Viandier de Taillevent)Almond milk is one of those amazing inventions born of necessity. After all during the Medieval and Elizabethan periods, unless you had your own milk cow, without refrigeration there was no easy way of transporting milk and even then fresh milk did not stay fresh very long. Milk that was sold was often adulterated and could not be relied upon. As a results Medieval cooks, rather than relying on the vagueries of milk, turned to the fatty liquid produced by grinding almonds or walnuts. This could be prepared fresh when needed and the raw ingredients could be stored for a long time. Like animal milk nut milk could even be churned into butter. And, perhaps most important of all, because it was not an animal milk it could be used and consumed on Fridays and other meatless days designated by the church. So many of the surviving Medieval recipes call for Almond Milk that any modern cook recreating Medieval food will have to know how to produce this most indispensible of products. The truth is that it's ridiculously easy to make almond milk. Simply follow the recipe below. 
Modern RedactionIngredients:
200g ground almonds Method:Combine the almonds and boiling water and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option). There are many variations to the basic almond milk recipe. Some require the use of stocks or broths to make the almond milk. You can also make the milk with walnuts instead of almonds. In addition, some recipes call for sweetened almond milk, with the addition of about 50ml of honey to the quantities above. |
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