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Many of you have probably tried the many ‘substitute milk’ products that are found while grocery shopping these days. I was never really that impressed by them (being a Jersey girl, I was used to the real good stuff!). I thought I’d experiment with making some home-made almond milk. Let me reassure you, there is no comparison in flavour. Home-made almond milk is amazing and it is so easy to make and inexpensive!
Equipiment
Equipment:
- Blender
- bowl
- Nutbag – http://www.amazon.co.uk/Living-Milk-LM001-Universal-Nut/dp/B007OVEIHE/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1395937022&sr=1-1&keywords=nut+bags or cheese cloth and a strainer
Ingredients
Ingredients:
- 1 cup raw almonds
- 2 cups of water
- 2 dates (optional)
1/ Place the almonds in a bowl, covered with water to soak over-night (8 -12 hours).
Cover almonds with water and soak for 8-12 hrs.
2/ Drain off the water and rinse the almonds.
3/ Place the almonds in your blender, add 2 cups of water.You can make the milk creamier by adding less water or of course, less creamy by adding more water depending on your preference.
1 cup of almonds & 2 cups of water
4/ Then blend. How long for you ask? – well that depends on how good your blender is – I usually blend on high for 30 seconds – you want the almonds to be completely blended.
Blend almonds.
5/ Once you have the correct texture, pour the mixture into your nut bag, or whatever you are using to strain it. Let it drain a little, moving it around etc. Then start squeezing the bag to remove as much of the liquid as possible (a little messy but no big deal).
Pour mixture into the nut bag, drain & squeeze
6/ Pour the milk into a glass container. I used a jar until I bought this jug which I love.
It pours really well – no dripping and it allows me to shake the milk a little before I use it (you need to do this as it is not homogenised).
Now you have almond milk and not an udder in sight!
Pour the almond milk into a glass container.
7/ I like to add a little sweetness to mine so I usually add a couple of dates to the liquid and blend the milk again until smooth. Alternatively, you could use Maple Syrup. You could also add other flavours such as vanilla or cinnamon or mix in some carob or raw chocolate if you feel really wild! Then you’d have chocolate almond milk. The combinations are endless.
I find that the milk will store in the fridge for between 4-7 days.
Stores in fridge for 4 to 7 days
You can use it in drinks, over cereals, in recipes, smoothies or anyway your heart desires – even just in a glass, cold from the fridge – YUM.
What to do with the left over paste stuff? If you are in to ‘raw food’ and have a dehydrator, you could make crackers or you could gently dry it out in the oven and make almond flour! in the mean time – just freeze it until you are ready to use it.
What to do with the left-overs?
Give it a go and let me know how you get on. One thing is guaranteed, you will never want to buy any of that other stuff again.
Written by Anne French
coast clinic 