Making almond milk at home is very easy and tastes very delicious. I love to make everything from scratch whether it is coconut milk or almond milk. Commercially available almond milk is high in sugar and has preservatives, so I prefer making fresh almond milk at home without any additives. Though I am not lactose intolerant, I still love to drink almond milk occasionally as I love the nutty flavor of almond milk. Today we will learn how to make almond milk following this easy recipe.
Wash and soak almonds overnight or for 8-10 hours. Alternatively instead of soaking, you can also blanch almonds, remove the skin and use it to extract milk.
Next day or after 8-10 hours – Wash almonds well. You can peel the skin of the almonds, if you want, but it is not necessary.
Add 1 cup of water and blend the almonds to a smooth paste. Then add the rest of the water and blend for a few minutes or until frothy.
Line a sieve with a cheese cloth (or any soft clean cotton cloth) and strain it. Gather up the cheesecloth and squeeze it gently to extract more milk.
Fresh Homemade almond milk is ready. You can discard the pulp or use it when making rotis or you can dry it and use it in baking, in place of almond flour.
You can sweeten your almond milk by adding honey, maple syrup or ground dates paste.
You can flavor it by adding 3/4 tsp vanilla extract or 1/2 tsp cinnamon powder.
Apart from drinking it plain, you can add it to your cereals, use it in cooking, make delicious fruit smoothies, milkshakes, chocolate flavored almond milk etc.
Storage and Shelf life – Transfer the strained milk into a bottle and store it in the refrigerator, if not using immediately. It stays good in the refrigerator for 3-4 days.
Caution – According to www.seedguides.info -“Almond milk is considered to be a goitrogenic food, i.e., it contains chemicals that can harm the thyroid when consumed in large amounts. “
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