How To Make Almond Milk
A bit of extra time on your hands over lockdown and wanting to try something new? Homemade almond milk is a great alternative to what is found in shops and it just as good, if not better.
This homemade almond milk recipe has no additives or nasties unlike most almond milks bought in shops (which contain multiple preservatives). Yes, we all typically grab the shop-bought milk out of ease, along with it lasting longer in the fridge but why not give this a go?
150g Organic Almonds
Yield: Roughly 800ml
Put the almonds in a large bowl and cover with water, then cover the bowl and leave to soak overnight or for at least 4 hrs.
The next day, drain and rinse the almonds, then tip into a blender with 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.
Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.