Almond milk, a nice creamy own made milk

Amandelmelk, een plantaardige romige melk

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5 van 2 Stemmen

Almond milk, a nice creamy own made milk

Making your own almond milk is very easy and sooo delicious!

Prep Time6

Cook Time10

Total Time10

Course: Drinks, Breakfast

Cuisine: World kitchen

Keyword: almonds, almond milk, plantbased milk, make your own milk, healthy milk, lactose free milk

language: en

gelegenheid: daily dishes

Servings: liter

Calories: 140kcal

Equipment

mixer / blender
fine sieve

Ingredients

300 gr raw almonds peeled or non peeled
1 liter mineral water

Instructions

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.

Notes

It is the beautiful white-pink blossoms of the almond trees that tempt me to make my own almond milk. During the months of January and February, the hills are covered in a carpet of beautiful blossoms. Although the almonds are only harvested during the summer months, I also make our own almond milk during the winter months. The almond milk you buy in the supermarket contains only 4-7% almonds and of course the necessary additives. Here I am going to get started with only 2 ingredients. I don't just make the milk, but I also make cookies with the leftover pulp... so no leftovers. Be sure to try it for yourself and taste the difference!

Nutrition