Almond Milk (or other nut milks)
19 Minutes Ago
I often make my own nut milks using either almonds, cashews, or hazelnuts. the cashews and hazelnut milks are a little sweeter if you prefer. And don't forget coconut milk. It's delicious and tends to be a bit more creamier.... they are so easy to make and can end up costing a lot less per 1/2 gallon compared to store bought milks made from nuts.
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1 lbalmonds, cashews, or hazelnuts
3 cwater for every one cup of almonds
·blender or food processor
·mesh bag or cheese cloth for straining
·a reusable fine wire mesh coffee cone or fine muslin bag for second straining
1/2 galor 2 liter refrigerator jug to keep it in
·a few pinches of salt (optional)
·sweetener of your choice, to taste (optional)
How to Make Almond Milk (or other nut milks)
- You will be using about 3 cups of water for every 1 cup of raw almonds out of the shell. Soak overnight in enough water to cover with a little water more, to provide room for swelling.
- A quick whir in a powerful blender results in a thick, frothy almond puree, ready to be squeezed in a mesh bag or jelly bag, cheesecloth, or something similar. Simply place your cheesecloth or mesh strainer bag over the bowl, pour and scoop your puree into it, draw it closed, and start squeezing until the almond meal is as dry as you can get it. Don't add any more water at this point. Pour milk into containers
- As for the leftover almond meal, you can spread it out on a half-sheet in a 300 degree F oven stirring a few times here and there until toasty and dry. Store in a jar, use as breadcrumbs, crumb crusts, breading, stuffing, cookies, cakes, and bars, or make into low glycemic granola