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Almond Milk

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Ingredients

Adjust Servings:
200 g of Almond Raw whole almonds
800 ml of Water
Salt

Almond Milk

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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There is a lot of material on the Internet about the preparation of vegetable milk.  I make vegetable milk myself, it’s easy and much tastier than the store bought milk and healthier, of course.

I will place here my way to motivate you and for convenience.

I make almond milk from whole raw (not fried) almonds. I do not throw away oil cake, but use it in baking.

Bon appetit!

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Steps

1
Done

Soak almonds in sufficient water (covers 2 to 3 cm above the almonds) and add 1/2 tsp of salt. Soaking time is about 12 to 24 hours. You can put it in the fridge.

2
Done

Drain the water, rinse the almonds well. At this stage, you can remove the skin or leave it.

3
Done

Put almonds, a pinch of salt, and 800 ml of clean drinking water in a blender. Grind (first at low speed, then at high speed) to a homogeneous white mass. The finer the almonds are crushed, the richer the milk will be.

4
Done

Strain the milk through a cotton cloth/kitchen towel. Squeeze out the remaining oil cake well.

5
Done

Don't throw away the oilcake. It can be dried in an oven at 50 degrees Celsius with convection for about 3 hours and stored, then used in baking, or you can use it as fresh and still wet oil cake.

6
Done

You can store the almond milk in the fridge for about 3 to 4 days. The milk will separate, which is normal. Shake it before use.

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