I have been trying to cut down the amount of dairy I have recently, the amount of yoghurt I was eating was getting a bit ridiculous. I have had almond milk now and again (I don’t eat much cereal so don’t need much milk in) and have loved the taste. One of my friends in the US told me she was making her own almond milk and I basically just thought, wow, too much time on your hands. But, I thought I would give it a go and it was really pretty simple and tastes just as good as the store bought version. Though it does require planning as the almonds need to soak for at least overnight, so not good if you need some last minute.
To make about 500ml, you will need:
– 1 cup almonds
– 2 cups of water (and more for soaking)
– Optional sweetener of honey or maple syrup
What to do:
- Soak the almonds overnight. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Leave 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.
- 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 mush and the water should be white and opaque.
- Strain the almonds. Get a sieve and place over a measuring cup. Pour the almond mixture into the sieve and strain.
- Press all the almond milk from the almond meal. Squeeze and press with clean hands to extract as much almond milk as possible.
- 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 and enjoy.
I found that using a sieve did work but to make it next time I would definitely consider using cheesecloth to make it more ‘watery’ and not as thick.
Recipe from www.thekitchn.com