Home made Almond milk is one of my favourite plant based milk. It is so easy to prepare in addition to that it is a healthier alternative compared to cow’s milk. Almond milk is rich in protein and calcium, it has low cholesterol and is lactose free. I like to make it my self at home because I get to consume it when it is fresh and with not additives or preservatives.
Being lactose intolerant I started to use almond milk and soy milk as an alternative to dairy milk. I normally purchased my milk from the supermarket and I was happy to have the best alternative that was on the market. But one thing I was not happy about was that the milk was not fresh and contained some preservatives that that I was not happy to consumer. I wished there was another way I could actually get to enjoy fresh milk for the love of freshness. I am so grateful that I discover a very simple way to make almond milk right in my kitchen at home. Oh how nice could this be, it was a dream come true for me.
Making almond milk is an incredible ancient process that was transformed in to blancmanges in the classic French cuisine. Homemade almond milk can last a few days in the fridge. You could cook it as a method to pasteurise the milk and increase its good consumption days.
Ingredients
- 1 cup raw almonds, preferably organic
- 2 cups water
- Honey and Vanilla extracts (optional)
Equipment
- Bowls
- Strainer
- Measuring cup
- Blender
- Cheesecloth or filter cloth
Instructions
- Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let it stand on the counter or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
- Drain the almonds and pour the water in which you soaked the almond. Then rinse the almonds thoroughly under cool running water. (If you have time you could peel them but this optional).
- Place the almonds in the blender, for one cup of almonds add 2 cups of water.
- Blend until you get a white creamy solution.
- Strainer with either cheesecloth or a filter cloth. Pour the almond mixture into the strainer.
- Gather the cheesecloth or the filter cloth (depending on what you choose to use) around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
- Cook the almond milk to the boiling point if you want to refrigerate (optional).
- If a sweeter drink is desired, add sweetener like honey and vanilla extracts to taste.
- Let it cool and refrigerate and considered for up to 4 days.
ENJOY !
