Post by Granny Smith on Apr 2, 2008 16:24:02 GMT -5
How To Make Almond Milk
contributed by riverwalk
Place 1 cup freshly roasted almonds in a glass jar.
Cover with 4 cups water.
Tightly close the jar.
Refrigerate for 1 day or no more than 2 days.
Pour into blender and blend until smooth.
Strain liquid from pulp through cheesecloth, applying pressure to squeeze out all liquid.
Retain the almond paste pulp for other uses.
Use almond milk in recipes or as a delicious drink by itself or with a little honey and vanilla.
The almond paste pulp can be used to top cereal, vegetables, or rice.
1 pound shelled almonds = 3 cups halves or 4 cups slivered.
homemade almond milk:
1 1/4 C raw and unsalted almonds
4 C filtered water
pinch of salt
*if you want more of a sweet milk, try adding a couple T's of agave nectar, cinnamon for spice, or do it up with some cocoa powder. add these elements when blending.
strainer with a square of cheesecloth
1 quart pitcher
easy, easy....just soak the almonds in a bowl with a lot of filterd water (covering several inches above almonds) for 8 hours
drain and rinse almonds and place in a blender with the 4 C water and salt. add sweeteners at this point. blend for a minute or two.
pour the mixture through the cheesecloth lined strainer putting a pitcher underneath to catch liquid.
that's it. you are ready to use that milk on cereal, in tea, or in chocolate covered almond cookies! the "meal" that is leftover in the cheesecloth needs to be squeezed and either toasted in the oven (200 degress,spared out on a pan, until dried out and crumbly) or in a dehydrator for several hours. store in a glass container in the fridge.
milk will go bad quick. if you are not going to drink it within a couple of days, i recommend freezing it in ice cube trays to be thrown in with smoothies or even made into popsicles.
the meal however will last a while if dried out properly. perhaps try throwing it in with some homemade granola??
contributed by riverwalk
Place 1 cup freshly roasted almonds in a glass jar.
Cover with 4 cups water.
Tightly close the jar.
Refrigerate for 1 day or no more than 2 days.
Pour into blender and blend until smooth.
Strain liquid from pulp through cheesecloth, applying pressure to squeeze out all liquid.
Retain the almond paste pulp for other uses.
Use almond milk in recipes or as a delicious drink by itself or with a little honey and vanilla.
The almond paste pulp can be used to top cereal, vegetables, or rice.
1 pound shelled almonds = 3 cups halves or 4 cups slivered.
homemade almond milk:
1 1/4 C raw and unsalted almonds
4 C filtered water
pinch of salt
*if you want more of a sweet milk, try adding a couple T's of agave nectar, cinnamon for spice, or do it up with some cocoa powder. add these elements when blending.
strainer with a square of cheesecloth
1 quart pitcher
easy, easy....just soak the almonds in a bowl with a lot of filterd water (covering several inches above almonds) for 8 hours
drain and rinse almonds and place in a blender with the 4 C water and salt. add sweeteners at this point. blend for a minute or two.
pour the mixture through the cheesecloth lined strainer putting a pitcher underneath to catch liquid.
that's it. you are ready to use that milk on cereal, in tea, or in chocolate covered almond cookies! the "meal" that is leftover in the cheesecloth needs to be squeezed and either toasted in the oven (200 degress,spared out on a pan, until dried out and crumbly) or in a dehydrator for several hours. store in a glass container in the fridge.
milk will go bad quick. if you are not going to drink it within a couple of days, i recommend freezing it in ice cube trays to be thrown in with smoothies or even made into popsicles.
the meal however will last a while if dried out properly. perhaps try throwing it in with some homemade granola??