Post #337413 by The Gnomon on Tue, Oct 9, 2007 11:59 AM

On 2007-10-09 10:47, Sgirl wrote:
Clearly my home made almond milk does have more particles in it than store bought. I just checked my orgeat and it does have some particles settling to the bottom. I'm going to leave it undisturbed for aother day or two and see if more particles will settle out. So far the liquid above still looks like cow's milk, but I will keep my fingers crossed, that eventually they will all be at the bottom and I can salvage it and make a proper mai tai.

That could be the answer. You have so many fine particles suspended in the milk that it takes a lot longer to layer out than you can wait for before the milk goes bad. I rarely wait more than a day for it to layer before getting on with adding the sugar, rose and orange flower waters, and rum. At that point, it keeps pretty well. I keep mine at room temperature and use it up before it goes bad (so I don't know it's actual shelf life at room temp). Any layering after that I just remove as needed.

My almonds are wet when I start since I actually blanche them myself and then throw them in whole to the VitaMix with water. Still get lots of foam, which is easy to remove. If my orgeat separates I'll have to experiment with how long it takes to separate in the future.

If I get one of thoise grinders, I think I will start blanching my own almonds again instead of being lazy and using pre-blanched slivered almonds. As for your thick milk. Braggart! I'm envious.