0
Homemade almond milk
Back to recipes
Homemade almond milk
Almond milk is perfect as a base to prepare your sweet or savoury recipe. You can flavour it and enjoy it with cereal or desserts. Save the crushed almonds to prepare other recipes such as; Iceland cod crust with crushed almonds, garlic, ginger and lemon zest. You can also add it to your yogurts, preparation of homemade cookies, pies, and cakes... You can keep crushed almonds in the freezer. Keep Almond milk maximum 7 days in the fridge.
Homemade almond milk
| Prep time: 15 minutes + 5 to 8 hourssoaking time |
|---|
| Cooking time: No cooking required |
| Servings or yield: Give 1 litre |
| Difficulty level: Easy |
| 1 ½ cup whole almonds, raw |
|---|
| 4 cup filtered water |
| 2 dehydrated and pitted dates, Optional |
| 1 tbsp. ground organic cinnamon, Optional |
| 1 tbsp. natural organic vanilla extract, Optional |
Preparation
Place whole almonds in a large bowl, cover with filtered water and let it soak for 5 to 8 hours or overnight.
Place a colander over a large bowl. Cut a piece of cheesecloth about 2 inches circumference more than the size of your bowl, double it and place on top of colander.
Drain almonds and add mixer with 4 cups of filtered water, also (optional ingredients; ground cinnamon, vanilla essence and dates) to flavour the milk. Mix at high speed from 30 to 50 seconds.
Pour mixture over cheesecloth into the bowl. Wait 2 minutes, and then cast off the edges of the cheesecloth over the top of the bowl to form a bundle. Turn the cheesecloth over the bowl to remove as much milk as possible. Continue until you are sure to have drained all of almond milk.
Transfer milk in glass container of I litre and refrigerate, maximum 7 days in the fridge.
See our almond milk-cardamom-chia-pudding recipe and Almond milk, cauliflour-leef soup.
Keep crushed almonds in the fridge or freezer in Ziploc. Use them for your recipes. See our Almond crusted cod recipe.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place whole almonds in a large bowl, cover with filtered water and let it soak for 5 to 8 hours or overnight.
2 - Place a colander over a large bowl.
3 - Cut a piece of cheesecloth about 2 inches circumference more than the size of your bowl and double it and place on top of colander.
4 - Drain the almonds.
5 - Add almonds to mixer with 4 cups of filtered water, also (optional ingredients; ground cinnamon, vanilla essence and dates) to flavour the milk. Mix at high speed from 30 to 50 seconds.
6 - Pour the mixture over the cheesecloth into the bowl. Wait 2 minutes, and then cast off the edges of the cheesecloth over the top of the bowl to form a bundle.
7 - Turn the cheesecloth over the bowl to remove as much milk as possible.
8 - Continue until you are sure to have drained all of almond milk.
9 - Transfer the milk in glass container of I litre and refrigerate, maximum 7 days in the fridge. See our almond milk-cardamom-chia-pudding our Almond milk-cauliflour-leek recipe.
10 - Keep crushed almonds in the fridge or freezer in Ziploc. Use them for your recipes. See our Almond crusted cod recipe.
