How To Make Almond Milk Recipes
SIMPLE ALMOND MILK
Almond milk naturally contains fewer calories than plain soy or skim milk, and has higher amounts of calcium, vitamin E, vitamin D, vitamin A. Almond milk is our absolute favorite dairy replacement beverage, and is fantastic in lattes.
Provided by Tiffany at TOH
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 3
Number Of Ingredients 3
Steps:
- Put almonds in a bowl and pour enough water into bowl to cover almonds; soak for 8 hours to overnight.
- Pour soaking water out of bowl and combine almonds, 8 ounces water, and dates in a blender. Blend on high for 30 seconds. Add remaining 8 ounces water and blend for 30 seconds more.
- Pour mixture through a nut milk bag into a large bowl, massaging the bag until all the liquid is through.
- Spread remaining almond meal in the nut milk bag onto sheet on dehydrator tray to dry, grind in coffee grinder, and use as almond meal.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 11.2 g, Fat 18 g, Fiber 4.6 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 5.2 mg, Sugar 5.2 g
ALMOND MILK
Make your own almond milk to use as a substitute for dairy milk. It's simple to make and tastes great in porridge, smoothies and hot drinks
Provided by Good Food team
Categories Drink
Time 25m
Yield Makes approximately 800ml
Number Of Ingredients 1
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.
Nutrition Facts : Calories 32 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein
HOMEMADE ALMOND MILK
Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out.
Provided by Steph S.
Categories Everyday Cooking
Time 12h15m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 22 g, Fat 36 g, Fiber 8.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 177.2 mg, Sugar 10.9 g
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HOW TO MAKE ALMOND MILK - CALIFORNIA GROWN
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- Prepare the nut milk straining bag or a sieve lined with 2-3 layers of cheesecloth over a large bowl. Set aside.
- Add the almonds, soaked prunes, and 4 cups of filtered water to the carafe of a blender. (If your blender is small you may need to do this in two batches.) process for 2 minutes, until smooth and creamy.
- Pour the mixture into the nut mulk bag or the lined sieve, and let the almond milk begin to drain into the bowl. If using a nut milk bag, gently squeeze the bag to extract as much of the liquid as possible. If using a sieve, allow to drain as much as possible, then use a wooden spoon or rubber spatula to press out as much milk as you can.**The liquid you have now is essentially almond milk coffee creamer, see recipe notes for more coffee creamer details.**
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- 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 on the counter, covered with a cloth, overnight, or refrigerate for 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. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
- Combine the almonds and water in a blender or food processor. Place the almonds in the blender or food processor fitted with the blade attachment 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 2 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.)
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- After the almonds have soaked overnight, drain and rinse them. Then, place the almonds in your high-powered blender along with four cups of fresh, cold water and any optional add-ins.
- Strain the almond milk through a nut-milk bag or a few layers of cheesecloth into a bowl or large measuring cup.
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- Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). Find more ways to use almond pulp here.
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- If using nuts or seeds, put them in your spice grinder or small food processor and whiz until powdered or beginning to take on a thick butter consistency, about 1 minute.
- Put the ground nuts or seeds, or the nut or seed butter, into your blender and add the water and salt (if using). Once you get used to this recipe, you can adjust the liquid amount up or down to suit your desired consistency. Blend for 30 to 60 seconds, or until creamy.
- Pour the liquid through a sieve lined with cheesecloth or a nut milk bag to remove any remaining nut bits.
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- Add all ingredients to a Vitamix (or other high-powered blender) and slowly ramp up the speed until it's on high. Blend for about 60 seconds or until the almond bits you see swirling around are very fine.
- If you want to strain your almond milk, secure a nut milk bag over the rim of a bowl or 4-cup measuring cup. Pour the milk through the nut milk bag and then squeeze the bag to get out the excess milk.
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