Homemade Almond Milk

Ingredients

  • almond milk 51 Cup of Almonds (soaked in cold water over night)
  • 3 Cups of Water
  • 1 Teaspoon of Sweetener (optional)

 Here’s what to do:

  • Soak the almonds over night or for 8 hours.
  • Rinse the almonds and throw away the water.
  • Place almonds in blender and add 3 cups of cold water. Blend until you get a white “milky” solution.
  • almond milk 3Using a cheese-cloth, strain the milk (I used the instrument on the picture, this is what we use in Venezuela to filter coffee..it works just fine!); place cloth over a deep bowl and pour the almond milk; the liquid should go through and the cloth should retain the leftover shredded almonds. Squeeze out as much milk as possible.
  • Place in sealed container and refrigerate!

With the leftover shredded almonds you can make Almond Flour:

  • Place the shredded almonds in the oven at 180 C for about 20 minutes, until dry and toasted.
  • Take out of the oven and allow to cool.
  • Place in blender and shred for 30 seconds to 1 minute, until flour consistency is achieved!

Compared to cow milk, almond milk is a much healthier choice! Give it a try and introduce it in your everyday diet!

xoxo,

Yoggi B.

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4 thoughts on “Homemade Almond Milk

  1. Agave is the healthiest and most natural one! If you can find it in your local supermarket that’s awesome! Otherwise Stevia, although I find Stevia has a bit of an after-taste, so personally I prefer Agave. 😀

  2. Pingback: About: Almond Milk! | yoggi's way

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