Tuesday, July 26, 2011
Have you tried almond milk before? I hadn't up until a week ago. This may sound rather strange for someone who has been mostly dairy-free for over three years, but it just always seemed way to expensive to justify buying it and we simply got used to the sweet thinness of rice milk in place of cow. Back home in
imported almonds are pretty damn expensive, so making homemade almond milk works out to not a whole lot cheaper than buying it (but it's still worth making your own to avoid hidden nasties found in some of those store-bought ones!). Here in New Zealand really, really cheap (like $6kg cheap!) which means we really don't have any excuses not to make our own eh... Australia where almonds grow in abundance they are thankfully
Our first batch of almond milk didn’t even make it out of the kitchen. The kids stood next to me as I strained the pulp, then waited with their glasses held high for me to serve them some. We stood there, in the kitchen and drank the whole batch. Leaving milky moustaches and smiles on each of our faces...
homemade almond milk
You can make the almond milk thicker or thinner simply by using less or more water. Using the 3 cups makes perfect "cow milk" consistency.
Makes 3 cups.
1 cup raw almonds
pinch sea salt
3 cups filtered water
a touch of maple syrup or a few soaked dates, optional
Place the almonds in a bowl, cover with plenty of cold water and leave to soak overnight.
The next day drain almonds well, rinse and place into a blender. Add 1 cup of the water and a good pinch of sea salt (and a sweetener if you like), blend on high 1 minute until a reasonably smooth paste forms. Add the remaining water and blend for a further 2-3 minutes until smooth.
If you have a nut milk bag use this, otherwise line a large sieve (set over a bowl) with a piece of muslin or cheesecloth. Pour the contents of the blender into it. (You may need to do this in 2-3 batches depending on how big your cloth is). Bring up the sides gently, trying not to let any pulp escape. Hold all four corners firmly and squeeze as much milk as you can out of the cloth.
Keeps 3 days in the fridge. Leftover almond pulp can be mixed into porridge, sprinkled over muesli or added to bread dough.
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apt. 2 baking co