Almond milk has a pleasant, nutty flavour and creamy texture that is somewhat similar to dairy milk. Therefore, it is quite a popular choice for vegans and those who are dairy intolerant. Even though almond milk is readily available in supermarkets, it is fairly easy to make. I have been making this for a while now. All you need is some almonds, water and a liquidiser and voila!
Preparation: 10 minutes Soaking time: overnight Yields: 900ml
- Ingredients
- 1 cup (250ml) (150-160g) almonds
- 4 cups cold water (1 litre) for liquidising
- 2-4 dates (optional) for sweetened almond milk
- Straining cloth (cheese cloth or new t-shirt works well).
This is how:
- Rinse out the almonds thoroughly and soak in water overnight in the fridge.
- After the almonds have soaked – discard soaking water. Rinse them out once again.
- Pop the almonds into a blender with 500ml water. Give it a good blitz. Add the balance of the water and blend for a few minutes.
- Place a colander over a big dish (big enough to hold about a litre of liquid).
- Place the cloth over the colander
- Pour the mixture into the strainer
- Gather the cloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible.
- Store milk in a clean jar with an airtight lid. This should keep for about 3/4 days in the fridge
- Keep refrigerated