After Friday's post on soy milk, I thought I would share a great recipe for homemade almond milk.
Almond milk is a great alternative to soy and cow's milk, but versions purchased in the store are often filled with unnecessary sugar and stabilizers.
Making your own "milk" may sound difficult, but trust me, once you get the hang of it, it's easy!
1 cup (cup) with almonds on the skin
A piece of muslin
- Fill a cup with almonds and cover with water. Let them sit for at least four hours. If it's easier, you can let them stand overnight. Remember – the longer you let it soak, the creamier it gets.
- Strain the almonds and throw away the soaking water.
- Put the soaked almond in your blender and add two cups of water.
- Once your mix has turned into "milk", it's time to take a load. I use an old piece of muslin to catch the almond pulp – you may need to push it out. You can also reserve your almond pulp for other recipes – for example, it is wonderfully added to banana bread.
- Your almond milk is kept in the refrigerator for 4-5 days.