http://www.durgan.org/URL/?JKXXY 25 January 2012 Almond Milk
Five hundred millilitres of almonds were processed into milk. The almonds were blended in two batches of 250 ml each with water. The mixture was then cooked until all the air was removed. This takes about 15 minutes. The cooked almonds were strained and the milk was placed in litre jars , and stored in the refrigerator for use over the next week. The strained residue was made into pilot bread using blender made whole wheat flour. All the almond parts were therefore utilized.