Post #337655 by Scottes on Wed, Oct 10, 2007 1:48 PM

Just to be clear...

So far I have purchased almonds as blanched and slivered. First I rinse them, then grind, then soak, then squeeze, wait for the settling to occur, and separate.

I'm suggesting to grind first, rinse them to get rid of dirt and tiny particles that would cause sediment, grind, soak, squeeze, skip the settling because there's nothing to settle, and now the separation process is 2 layers (foam & orgeat), not 3 (foam, orgeat, sediment).

Your idea of keeping it all in the bag might make it difficult, since I've found it very inefficient to hand-squeeze more than a fistful at a time.