Almond milk
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Soaked raw almonds blended with water and strained into fresh almond milk, sweetened to taste if you like.
Ingredients
- 2 cups of raw almonds (organic if possible)
- 4 cups of purified water (reverse osmosis recommended)
- Optional: sweetener to taste (raw honey, maple syrup, sugar, dates, etc.) or flavorings such as homemade vanilla extract or raw cacao powder
Equipment
- blender
- fine sieve
- mixing bowl
Directions
- Put the almonds in a medium bowl and cover them completely with purified water. Soak overnight.
- Drain, then rinse once with purified water.
- Blend the soaked almonds with 4 cups of fresh purified water for about a minute (a 1 to 2 inch layer of froth on top is normal).
- Set a colander or fine sieve over a large bowl and line it with a nut milk bag or 2 to 3 layers of cheesecloth. Pour the milk through slowly, likely in two batches. Let it drip, or gather the cloth and squeeze gently (go easy with cheesecloth).
- Put the pulp aside and repeat until all the milk has been strained.
- Sweeten or flavor it if you like.
Notes
Use the milk within 3 to 4 days for best taste (it may last longer). It separates in the fridge after a few hours (no emulsifiers); shake before using. Freeze leftovers in ice cube trays for smoothies. Less water for creamier milk, more for thinner. Pulp: refrigerate a day or two or freeze right away, or dry in a low oven (see Almond flour above).