Basicalmondmilk Recipes

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

ALMOND MILK

Steps:

• Put the almonds in a large bowl and cover with water, then cover the bowl and leave to soak overnight or for at least 4 hrs.
• The next day, drain and rinse the almonds, then tip into a blender with 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
• When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.

QUICK & EASY HOMEMADE ALMOND MILK

Steps:

• In a small saucepan, blanche almonds for about 3 minutes. Drain and let cool on a wire rack or on a tea towel.
• When cool enough to handle pop the skins off the nuts, and throw them in the compost.
• Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes. If 5 cups of water seems too much for your blender to handle at once, start with 2 cups of water and then add the remaining 3 cups half way through blending.
• Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container). Once should be fine but if you really don't want any almond granules left in there, twice should cover it.
• Et voilá! Fresh homemade almond milk. Refrigerate any milk you won't be drinking immediately for up to a week. For creamier milk, use less water. For lighter milk, use more water.