As promised, this is the first of my new “Crafty Friday’s”, where I’ll share simple recipe’s from my kitchen, crafts & projects, …basically anything “handmade”!
Making almond milk or any kind of nut milk for that matter is so simple to make. My kind of thing! If your lactose intolerant or just looking for a delicious new beverage, this may be just the thing for you. Most commercially bought almond milk contains very little almonds due to its high price, and are often nutritionally compensated with synthetic vitamins and emulsifiers. The benefits of making it yourself means you know exactly what’s inside, with full potency, zero nasties!
- 2o0 grams almonds
- 1 litre purified water
- 1 teaspoon vanilla extract for added flavor (optional)
You’ll need to give your almonds a good soak first for about 4-6 hours. I like to make things nice and easy, and most of all practical, this way I don’t waste time and give up on whatever it is I’m doing in the first place. So the way I line it up is I put the almond and water in my blender and leave it to soak over night.
The next day I give it a good blitz for 1-2 minutes.
I love this part where the water starts transforming into milk! Next it needs a good strain through a cheese cloth (I’m using a simple piece of muslin cloth here). Quick tip: You don’t want to use a sifter as small pieces of the milk will drain through making it slightly unpleasant when drinking it (personal experience)! You may need to mix the milk through a bit with a spoon.
After well strained you can discard the meat or use it for another baking recipe. Mix in a teaspoon of vanilla extract and pour it into a nice bottle. The vanilla is optional but it does add a bit of flavor. You can also add a few dates to the blending process if you’d like it to be a bit sweeter.
Your almond milk is ready for you to enjoy. It will last in the fridge for 2-3 day’s….that’s if it lasts in the bottle that long!
Wait till you try this with my delicious homemade granola! Coming up in a future “Crafty Friday’s” post!