Saturday, December 4, 2010

Homemade Almond Milk

This is a recipe that my husband had found in a magazine a long time ago and mentioned that he would like me to try sometime. I was surprised at first because I didn't know he liked almond milk, but I'm glad he did because it turned out to be a fun project.

1. Soak raw almonds in water overnight so they'll be nice and soft when you process them. Use 3 cups of water for every one cup of almonds.

2. Use a blender or food processor to blend the almonds with all of the water. (I used a food processor, and itworked fine).

3. When the almonds are finely processed, place a dish towel over a large bowl and rubber-band it into place. Strain the almond milk through the towel. (I ended up having to strain the milk twice because I accidentally plopped some of the pulp into the milk at the end.)4. Once most of the liquid has strained through, gather up the corners of the towel and squeeze the rest out.5. Add a couple of pinches of salt, and some vanilla and honey to taste to make it extra delicious!

6. Don't throw away the almond pulp!! That stuff is useful! Spread it out on a cookie sheet and bake at 275 degrees until it is dried out and a little roasted. This almond meal can be used for all kinds of things; you can bake with it to make pie crusts or muffins, or use it like bread crumbs (maybe coat some kind of white fish in it for a tasty breading).

3 comments:

Jansen Family said...

I love this idea! Thanks for the recipe! I'd never thought to make it at home.

~Carla

The bigger one said...

Me too, I like the receipe.

I always make soya milk at home.
The process is the same just subsitute the almond with soya bean.

The bigger one said...

Me too, I like the receipe.

I always make soya milk at home.
The process is the same just subsitute the almond with soya bean.