[Recipe] Almond Milk

Almond milk is a great dairy alternative especially if you don’t like the taste of coconut. It also gives you a more milk-like texture unlike the thin consistency of rice milk.

• 250g Almonds; whole
• Water for soaking
• ½ tsp Salt
• 500ml water

Method

1. Rinse almonds then cover with water, add salt and soak for 24 hours.
2. Drain and rinse
3. Put the almonds in a food processor with 500ml water and blend for approx. 3 minutes (I have also used a tall jug and a stick mixer which worked well too).

Here are two good methods for extracting the milk:

• One Person Method: Place a fine metal sieve over a bowl (or into large funnel over a bowl, this way I have something to press on so I don’t break the sieve); tip the mixture into the sieve a little at a time then using the back of a spoon press the mixture against the sieve allowing the liquid to pass into the bowl; scoop remaining solid into another bowl and set aside; continue in this way until you have pressed all the mixture. Please note: When using this method you may need to strain the milk through a muslin cloth in case some of the meal has passed through the sieve.

• Two Person Method: Place a piece of clean cloth over a bowl; pour the mixture onto the cloth and fold the cloth over itself; with one person holding the cloth at each end twist the cloth in opposite directions while holding it over the bowl, the increasing pressure will force the milk out of the solid.

Store almond milk in a sealed bottle/jug in the fridge for up to a week.