Cooking

Homemade Almond Milk

1 c. raw almonds

8 c. water

1/2 tsp. salt

Cheese cloth (or coffee strainer, which is what I used)

Vanilla (optional)…I added 2 tsps because that is what my son likes.

Sweetener (maple syrup, agave nectar, artificial sweetener, sugar, cane sugar, etc…any of these will do)…I only had regular sugar, so for 2 quarts, I added a little over a third of a cup LOL…maybe went a bit too far on that, but he likes it!

Soak 1 cup of almonds in 4 cups of water, overnight.  Drain almonds and rinse thoroughly.  Now, if you have a blender, pour your almonds, 8 cups of fresh water (not what you soaked it in overnight).  Blend until the almonds are pulp.  Pour through cheesecloth squeezing the milk into a bowl.  Blend again adding your salt, vanilla, and/or sweetener (or leave plain).  Store in quart container in the refrigerator.  Shake before use.  It will last about a week.  It makes 2 quarts.

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I am drying out the almond pulp in the oven, right now.  Low heat (170) for 3 hrs.  I’ll make parmesan crackers out of them tomorrow…will post when finished (mainly to let you know if they suck pond water or not LOL)

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