Almond milk, a nice creamy own-made milk
- mixer / blender
- fine sieve
- 300 gr raw almonds peeled or non peeled
- 1 liter mineral water
- You can use both peeled and unpeeled almonds. The taste and color will be a little different. I use peeled raw almonds because I want to avoid the slightly bitter touch. Moreover, I do not add sugars or a pinch of salt. The reason for this is that I also use the milk for cooking and therefore want to keep it as neutral as possible.
- Rinse the almonds under cool running water.Put the almonds in the blender and add 300 ml water. Chop the nuts into coarse pieces. Put this in the fridge for 4-6 hours and let it soak. In some recipes you will read that they first soak the almonds. I find the flavor is fuller when I chop the almonds first and then soak them.
- After 4-6 hours, put everything back in the blender and add the rest of the water. Mix well for about 2 minutes until no more pieces are visible.
- Pour the contents into a fine sieve and collect the milk.You can keep the milk cool for 3-5 days.
- I let the pulp dry and you can use it afterwards as flour or you can immediately make almond cookies.
2 responses to “Almond milk, a nice creamy own-made milk”
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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