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Make your own almond milk... SO GOOD.....
2 cups raw almonds
Soak in purified water overnight to draw out the nutrients in the nuts.
Rinse them good. Toss nuts in a blender.
Add 4 cups of water.
Blend. I let the blender run for about 5 minutes until it's like, well, milk. You'll have some very very small bits of almonds still but it will be liquid enough to strain, it will be like milk with almond pulp. That's stage one.
Now use a cheese cloth to strain the milk from the almond pulp. There are also "nut bags" out there that you can use to strain the milk. I use a large piece of cheese cloth. Spread the cheese cloth out in a large bowl, pour in the mixture from the blender then gather the cloth edges to make a sack.
The milk will drain from the mixture and you'll be left with what I call the almond pulp (see pic below).
I give the cheese cloth bag a little squeeze for the excess milk. There you have it...Your very own almond milk. Awesome. You can add natural flavors too... like maple syrup. I'm not in to agave but if you like it go for it!
Makes 3 cups of milk. I've found that the fresher the better but your milk will last up to five days in the fridge.
I give the cheese cloth bag a little squeeze for the excess milk. There you have it...Your very own almond milk. Awesome. You can add natural flavors too... like maple syrup. I'm not in to agave but if you like it go for it!
Makes 3 cups of milk. I've found that the fresher the better but your milk will last up to five days in the fridge.
Now Make Almond Flour...
You'll get a pulp from the almonds after you strain the liquid in the cheese cloth. See pic below.
Spread the pulp out on a baking sheet - I use parchment paper too. Set the oven to a very low temp like 150 and let the pulp dry out in the oven. Should take a couple of hours. Check it to see if it's dry. Then cool. Once cooled blend it gently in a food processor or blender to just a fine texture. Don't over blend or it will get gooey. You'll know when it's done as it will feel just like flour. And there you have it! Almond Flour. Happy Baking!
You'll get a pulp from the almonds after you strain the liquid in the cheese cloth. See pic below.
Spread the pulp out on a baking sheet - I use parchment paper too. Set the oven to a very low temp like 150 and let the pulp dry out in the oven. Should take a couple of hours. Check it to see if it's dry. Then cool. Once cooled blend it gently in a food processor or blender to just a fine texture. Don't over blend or it will get gooey. You'll know when it's done as it will feel just like flour. And there you have it! Almond Flour. Happy Baking!
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| The pulp you get after you strain the almond liquid |
