I only ‘discovered’ almond milk sometime last year. Don’t get me wrong, I knew that there is alternative
to dairy milk, but, thankfully, having no allergies in my family, I was not
interested in non-dairy milk.
But seeing so many of lovely bloggers raving about almond
milk, my curiosity took over and I decided to try it as well. I am not going to
lie, at first I wanted to buy it. But when I looked at the price at my local
store, all my desire disappeared. It costs almost €3 for one liter of almond
milk, which in my opinion is a pure robbery
So after doing some research, I was happy to find out that
to make your own almond milk is very easy. In fact to make basic almond milk,
you need only three ingredients. Yes, that’s right, only three ingredients –
almonds, water and some kind of sweetener. And that’s it!
Talking about sweeteners, I prefer to use dates as my
sweetener. Usually I use madjool dates, or any other dates I have on hand. But
you can use honey, maple syrup or stevia as well. Whatever you prefer.
The other nice thing about making your own almond milk is
you can add flavour to it. Like vanilla, cinnamon, cardamom, cacao powder,
cloves-just to name few.
To make your own almond milk, you need to soak almonds for
10-48 hours. The longer you soak almonds, the creamier milk will be. After they been soaked drain the water and
rinse almonds in running water.
Put almonds into blender, add filtered water and dates.
Blend on highest speed for a couple of minutes or until smooth and frothy.
Place 4 layers of cheesecloth over a strainer set over a
bowl. Pour the almond milk through the strainer into the bowl. When most of the
milk has passed through the strainer, gather the cheesecloth and twist, gently
squeezing it to remove any excess liquid.
You will be left with almond pulp, which could be used in
baking. Just spread almond pulp onto cookie sheet and dehydrate in the oven
over low heat. So no waste here at all!
Store almond milk in glass jar or bottle in refrigerator for
up to 3 days. Enjoy!
Makes about 1 liter
1 liter pure, filtered water, +for soaking
4-6 Madjool dates
almonds in a large bowl, pour pure, filtered water over almonds and let it soak
for 10-48 hours.
almonds been soaked, drain the water and rinse in cool running water.
Put almonds in blender, add pure, filtered water and dates. Blend on highest speed
for 2-3 minutes or until smooth and frothy.
Place 4 layers of cheesecloth over
strainer set over a large bowl. Pour almond mixture and let it strain for
couple of minutes. After all milk has been strained, gather cheesecloth and
twist, squeezing it gently to remove any extra liquid.
Transfer milk to a glass jar or bottle and refrigerate for up to 3 days. Shake
the bottle/jar before using.
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