I’m a big fan of milk alternatives, like Almond and Soy. This is mainly for health reasons as natural milks are lower in saturated fats, which is good for your heart.
Although I tend to buy my own almond milk from the supermarket or health food stores, I was interested to know how I could make my own.
So after searching the web for a bit, I found the following recipe from thekitchn.com by Emma Christensen…
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Ingredients
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Equipment
Bowls
Sieve
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth
Instructions
Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.
Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.
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And thats it! I’m going to give this recipe a go and will feedback my results 🙂
Fit Nutritious Foodie 