Ingredients
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200 g of AlmondRaw whole almonds
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800 ml of Water
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Salt
Directions
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!
Today's visits: 1.
Steps
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1
Done
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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. |
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2
Done
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Drain the water, rinse the almonds well. At this stage, you can remove the skin or leave it. |
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3
Done
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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. |
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4
Done
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Strain the milk through a cotton cloth/kitchen towel. Squeeze out the remaining oil cake well. |
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5
Done
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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. |
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6
Done
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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. |
