Making your own almond milk is great as you can be flexible and only make as much as you’ll use. Also, you know what is in your homemade almond milk and that it actually contains almonds! The reason I’m saying that is that I’ve bought almond milk recently (as I forgot to pre-soak my almonds the night before) and had a look at the ingredients list. To my astonishment, almonds constituted only 3% of the total product. I was shocked! I makes me question whether this water+additives combo should even be allowed to be called an almond milk? That’s one of the main reasons I prefer to make my own, especially that it is easy to do… Have a go!
- makes: 3 cups
- 1 cup almonds (blanched or regular)
- 3 cups mineral water + more for soaking
- Soak almonds in water the night before to make them more ‘juicy’.
- Next day, discard the water, rinse the almonds (to get rid of some nasty enzymes) and put them into a blender.
- Add 3 cups of water (you can add 4 if you prefer the milk to be less rich) and blend for 1-2 minutes.
- Sieve the milk through a muslin cloth and store in an airtight container in the fridge for up to 3 days. Don’t panic if separation occurs (this is perfectly normal), just give it a shake and you are good to use it.