How Is Almond Milk Made Recipes

Steps:

• Put the almonds in a large bowl and cover with water, then cover the bowl and leave to soak overnight or for at least 4 hrs.
• The next day, drain and rinse the almonds, then tip into a blender with 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
• When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Steps:

• SOAK ALMONDS:.
• Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
• SOAK DATES:.
• Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
• TO MAKE THE ALMOND MILK:.
• Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
• Add the remaining cup of water and blend until smooth.
• Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
• Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
• Discard the pulp from the strainer.
• Transfer milk to a sealed container and store in the refrigerator for up to five days.
• It will separate, so shake well before using.

Steps:

• FOR THE MILK: Soak the almonds for 6-8 hours. This helps remove the brown layering, which is an "anti-nutrient".
• Drain and rinse almonds.
• In a blender, blend 1 cup almonds with 3 cups of water for 30 seconds on high (for every 1 cup of almonds, blend it with 3 cups of water if doing this in batches).
• Strain the mixture through a large cheesecloth and into a pitcher. Squeeze out as much milk from the pulp as you can. Save the pulp!
• Pour mixture back into blender if using a sweetener. Blend the milk on high for another 15 seconds with a sweetener of your choice (I use honey or raw dates). Refrigerate. Keep in mind the milk will separate. Don't be alarmed, just stir it before use.
• Note: If you don't like plain almond milk, pour 1 cup of milk in a blender with one banana for a tasty smoothie!
• FOR THE ALMOND FLOUR: Spread the saved almond pulp evenly onto an ungreased baking sheet. Dry it in the oven for 2 hours at 200 degrees F, or until dry. Be careful not to bake it! Every 30 minutes I sift it around with a fork so that it dries evenly.
• Once the pulp is dried, scoop it into blender and grind for about 30 seconds until it's a fine flour.
• Dump your almond flour into a container with a tight-fitting lid and store away at room temperature. I use this flour to make muffins and have kept it around for at least 2 months.