Post #337378 by The Gnomon on Tue, Oct 9, 2007 9:28 AM

On 2007-10-08 19:54, Sgirl wrote:
I'm bummed, the orgeat is tasty, but just too milky.

How do you filter the almonds out of the milk? If you do that efficiently then your layers will be easier to deal with.

I wonder if you are allowing the batch to sit long enough to stratify into its layers. There should be a frothy layer that forms on top and a sedimentary layer on the bottom. You want the biggest layer that is in the middle, so you need to remove the frothy layer; or siphon the good layer out, leaving the top and bottom layers behind.

The frothy layer seems to contribute most to making drinks cloudy. The orgeat should still be opaque and milky, but in the quantities used in drinks it should not cloud it up to any significant degree.

That VitaMix of yours sounds interesting. Are your almonds moist when you grind them? Grinding them dry will make a lot more fine dust a lot of which will find its way into the frothy layer.

I've been thinking about picking up one of these things...


...from BB&B for $49.99 less 20%.

The coarsest disc (shown on the box) seems like it would be good for grinding almonds into the right size of nuggetrine without producing much that was excessively small. That combines with the filter bags that Scottes located seems like it might be a winning combination.