almond milk
by goodnessis
Making almond milk is very easy and so delicious. All you need is a high speed blender and a cheese cloth. If you use soy milk, rice or almond milk in the box you will never go back to using them again after tasting this! Nut milks are rich in protein and depending on your choice of nuts and seeds, also high in vitamins and minerals. Lately I have been making a combination of almonds and hazelnuts. You can use nut milk anywhere you use regular milk. I use it in my porridge in the morning and is the best breakfast. It is also great served warmed with a little maple syrup and a few drops of vanilla essence.
almond milk
1 cup of almonds (soaked overnight)
3 cups of filtered water
Soak 1 cup of Almonds overnight. Drain, rinse and place soaked nuts into your blender. Add 3 cups of water. Blend on high until the nuts are completely broken down. Pour your milk through a nut milk bag or a cheese cloth and squeeze out as much of the milk as possible. I sometimes sweeten with maple syrup or blend in a few dates and add a few drops of vanilla essence.
The milk keeps for about three days in an air-tight jar in the refridgerator.
You can save the nut pulp to replace flour when you bake.
Shared goodness from Stacey
Sounds interesting. Will try it – just have to get a muslim bag. The leftover almond substance – could you do anything with that?
Can be fed to the chickens if you have some, which is not relevant to you. It is quite a dry, fibrous mixture that is left. However some ideas, which have not been trialled could be: some added to your granola, in cakes/muffins, a little in a dal/stir fry. Let us know if you find something good. We will also experiment.