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Almond milk

In recent years, almond milk has become very popular in the West, especially as a dairy-free substitute. It's actually a very healthy, vitamin- and mineral-rich alternative to animal milk, so it's ideal for lactose-free, vegan, detoxifying and health-conscious diets. Even better, because it doesn't curdle, it's also suitable for tea & coffee and for cooking. It's very easy to make almond milk yourself, which is even healthier than the shop-bought product. Many homemade recipes use blanched almonds, but the brown skin (inside the shell) contains a lot of nutrition, so it's best not to remove it.
Print Recipe
Resting Time 4 hours
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 20/250 g shelled almonds
  • water

Method
 

  1. Put the almonds in a lidded jar or bowl and pour enough water over to cover. Soak overnight (in summer, in the refrigerator).
  2. The next day pour away the soaking water, then add approximately 1 litre of fresh cold water and process it thoroughly in a blender. It should be dense and almost smooth.
  3. Line a sieve with muslin and pour the milk into it. Then (with clean hands!) press through as much of the residual mixture as you can.
  4. Keep the milk refrigerated in a sealable jar or bottle for up to 3 days.