Post #336085 by Scottes on Tue, Oct 2, 2007 3:50 PM

You know, as to measuring, you're right. Regardless of how much almonds you have, using enough water to cover them gives one the same strength of almond milk. And it's easier than measuring.

Alas, doing it this way means one could end up with 800ml of orgeat, or 700ml. Being a little OCD this is wrong. I want to perfectly fill a 750ml bottle. Call me crazy...

Actually, my agenda is to "perfect" the recipe, thus giving me a starting point to branch out. Until that perfect recipe is achieved everything that happens is an accident. Not that this is bad, because orgeat accidents taste fantastic, but I'm looking for a perfect starting point. Then I know that I'll branch out, particularly when working it for a particular drink.

Concerning the drying... If the almonds are too moist they end up clumping in my little food processor, so I wanted them dry so they chop better. But if they're too dry the food processor creates to much almond powder which doesn't filter out easily. Now that I think about it, patting with paper towels is probably fine, and fast.