Homemade Almond Milk
This recipe is so simple – it’s child’s play really, and only requires two ingredients. Mix some up any time you want a change of pace from milk and water.
Homemade Almond Milk
-You will need roasted (toasted) almonds and a glass jar that can hold at least 4 cups
Place about one full cup of roasted, whole almonds in the glass jar (large Mason jars work well), pour over four cups of water and tightly seal the jar (the lid should be sufficient).
Refrigerate for at least 24 hours, but no more than 48 hours. Once the refrigeration period is complete pour the mixture into a blender and pulverize until it is very smooth.
Next strain your almond mixture into a big bowl through cheesecloth, a pair of clean nylons or a very fine mesh sieve. You’ll need to press on the mixture with your hands or a heavy spoon in order to draw out as much liquid as possible.
Discard or put aside the remaining pulp and transfer the almond milk to a pitcher or jar and cover well. Store in the fridge and use within about 5 days of creation.
Delicious on its own or added to with other products like blueberries and used in place of milk in some types of recipes.
Makes about 4 cups of almond milk