Homemade almond milk: one of the easiest things I put off doing for years. And I'll never buy it again. It's a 15 minute process, a bit messy until you get used to how to do it, but simple, cheap and has a gratifying level of i-made-it-myself smugness.
My next post will have some recipes for cakes that use the leftover almond meal. So don't throw it away!
1. Buy your almonds in bulk to save time and money. Store them in a sealed jar to keep moths out. Buy organic almonds if you can because lets face it, our girls have enough going on internally without asking their liver to process loads of chemicals as well. If you can't buy organic then at least buy pesticide-free almonds.
2. Soak em! Overnight (minimum 3 hours max 12 hours in a cool dark place) and covered with water. Filter water is best, tap is fine but do not use hot water as you don't want the skins coming off.
3. Drain and rinse.
4. Pop them in a blender and cover with at least twice as much water. Filtered water is best.
5. WHIZZZZZZZZZZ !! I do mine on the ice level for about 2 minutes with a few stops between to let the almonds settle before re-whizzing.
6. Pour the mix through a fine sieve into a jug or bowl (since taking these shots I've found a large bowl to be easiest and less messy)
7. Press down on the almond mixture to get all the juice out.
8. Put the leftover bits of almond back in the blender and cover with water for a second whizz.
9. Pour through the sieve again and when squeezed through put all the remainders aside in a bowl and then in the fridge. This can be used in cakes, muffins or any recipe that calls for almond meal but has to be used within about 2 days. It looks like this...
10. Now get some cheesecloth and place it over the mouth of the container you'll store your almond milk in. Hold it in place with a rubber band. Mason jars or an old Passata bottle work well, just make sure it is thoroughly clean and dry.
11. Pour the milk through the cheesecloth....
you may have to help it through with a spoon...
Squeeze the last liquid out of the cheesecloth like you're milking a cow then store it in the fridge. Add the bits of almond meal left inside the cheesecloth to your bowl in the fridge.
12. It should last about 3 days but you can check it by tasting it. It starts to smell and taste sour when it's turning. Enjoy!