Tuesday, February 14, 2012

Almond Milk

This is so much better than store bought almond milk. I am not sure why I haven't made it more. When I was younger my mom would make soy milk and that was much better than store bought.  I'm not sure what my deal is. Especially since this is less expensive than store bought.
Because this is just almonds and water, use fresh raw almonds and good water. I say good water because we have to filter ours. It sometimes has a funny taste.
I don't sweetened my almond milk but you certainly can. This is good just as in, with a sprinkle of cinnamon, a little vanilla, in coffee, smoothies. I have tried it in cereal because I haven't been eating cereal.

I don't have a nut bag, but I suspect I'll be getting one soon. In the meantime I used coffee filters and cheesecloth. I used the almond meal after I squeezed the milk out to make a cake. I used my Vitamix, but I hear you can use a regular blender too!

Almond Milk

1 cup raw almonds
2-3 cups water

optional-
vanilla
pinch of salt
sweetener

Soak the almonds overnight in a bowl of water. Just cover the almonds about 1 inch coverage is good.
Drain the water and discard.
 Take half the almonds and a little water, blend it until smooth. Add a little more water (to total 1 to 1 1/2 cups of water) and blend for a minute.
Repeat the process with the remaining almonds.
 To strain the almond pulp/meal I put a coffee filter into my strainer. I use a spatula to gently push the milk out. Don't scrape the coffee filter it will rip. Pick up the coffee filter and place it onto a cheese cloth that has been folded to double thickness. Gently squeeze the almond meal to remove as much milk as possible.
Use a fresh coffee filter after squeezing. They rip easily.
Almond meal before drying it in the oven.
Almond Milk
1 cup raw almonds
2-3 cups water
optional-
vanilla
pinch of salt
sweetener
Soak the almonds overnight in a bowl of water. Just cover the almonds about 1 inch coverage is good.
Drain the water and discard.
 Take half the almonds and a little water, blend it until smooth. Add a little more water (to total 1 to 1 1/2 cups of water) and blend for a minute.
Repeat the process with the remaining almonds.
 To strain the almond pulp/meal I put a coffee filter into my strainer. I use a spatula to gently push the milk out. Don't scrape the coffee filter it will rip. Pick up the coffee filter and place it onto a cheese cloth that has been folded to double thickness. Gently squeeze the almond meal to remove as much milk as possible.
Use a fresh coffee filter after squeezing. They rip easily.
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