Almond Milk

13 Sep

Ingredients: Almonds and water.

Four cups raw almonds will yield about ¾ of a gallon of almond milk.

First, soak four cups of raw almonds overnight by placing them in a bowl with just enough water to cover them. If you soak them for less time they will be more difficult to peel.

Next is the laborious part. Remove the skin from each and every almond. You should be able to easily pinch the almond out of its skin. Once they are all peeled, rinse them well until the water is no longer milky looking.

Now, using a blender, add three cups of water and one cup of peeled almonds and quickly puree it.

Then, using a cheesecloth or something similar, strain the liquid from the almond pulp.

Make sure that you are able to squeeze as much of the liquid out as possible.

The pulp should be very dry once you’ve extracted the milk.

Repeat the last two steps until you’ve used all the peeled almonds.

Experiment: If you like, you can sweeten the almond milk with a bit of honey, sugar, Splenda, molasses, agave nectar, or other sweetener. Try adding a touch of vanilla, coffee, chocolate, or almond flavored extract.


2 Responses to “Almond Milk”

  1. Lana September 27, 2010 at 9:04 pm #

    Do you think this would work in a juicer?

  2. Mindy September 28, 2010 at 3:48 pm #

    Hi Lana! A juicer could work, if it is the kind of juicer that squeezes all the liquid out of the pulp. The almond milk is made when the wet almond pulp is squeezed or “milked”. So if your juicer just discards the pulp and doesn’t squeeze out all the juice, then it wouldn’t work for almond milk. Hope that makes sense 🙂

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