From the first time I tasted almond milk ready (packaged) I wanted to try making it myself.
It did not take much effort, I just had to find the right recipe and I did it.
And of course it has nothing to do with each other.
Homemade is always the best.
- 140 g raw almonds
- 750 ml water
- enough tulle piece. (Yes, correctly. If you use tulle, you need at least 5-6 layers)
So, the process is pretty simple.
Make sure to find a jar of at least one liter or more.
You will need it for the mixer/blender beating before the end.
Otherwise, in a very large jar, put the almonds and water and leave them in a shady place for at least 24 hours.
I left them for 48 hours (two days).
You will notice that a white substance has come out of the almonds.
With a blender or better hand blender, mash the almonds with the soaked water.
In a large bowl or vase, place the tulle in layers.
Pour the mashed mixture and it will initially begins to drain.
We press the mixture as much as possible into our tulle to get out as much as possible of the almond milk.
Almond milk can be kept in our refrigerator in a closed jar for about 10 days.
Remember to shake it before using it.
Do not be sorry for the remains of almonds left in our tulle.
We do not throw them away.
We can do different things with them.
The simplest thing I can tell you is to put them in a baking sheet in the oven for about 15 minutes to dry them and have them ready as a supplement (in our analogy with flour) in a cake!
So we have refreshing and homemade almond milk and, as nothing goes wrong, extra flavor to our cake!
Nutritional information per 100 g
Energy / calories: 68.76 kcal
Proteins: 3.32 g
Carbohydrates: 1.09 g
Fat: 8.78 g