Almond Milk

[Guest guest]

1/2 c. shelled raw almonds

1 Tbl. maple syrup (optional)

2 c. water

 

Blanch almonds by placing them in 1 c. boiling water. Allow them to stand

until the water has cooled slightly, and then peel off skins, or prepare

milk with unblanced almonds. (Milk from blanced almonds will be slightly

whiter in color and smoother in consistancy with no difference in flavor.)

Dry almonds well.

 

1. Place almonds in blender and grind to a find powder. Add sweetener and

1 c. water. Blend again for 1-2 min. to form a smooth cream.

2. With blender running on high, add remaining c. of water slowly through

opening of blender lid. Blend 2 min.

3. Place strainer over a large bowl; to ensure a smooth milk, line the

strainer with cheesecloth. (If you do not have cheesecloth, you can simply

strain your milk twice, using an even finer strainer the second time.)

4. Pour almond milk slowly into strainer and allow to filter through. Add

liquid to strainer in increments and just let it drain naturally, or stir

the milk in the strainer with a spoon to encourage it to pass through more

rapidly.

5. When all the milk has passed through the strainer, there will be

approximately 1/2 c. of almond fiber accumulated. If you have used a

cheesecloth liner, you can pull the edges together and gently squeeze the

remaining milk out of the fiber. or use a spoon to gently press the

remaining milk through the strainer. (The fiber can be stored in the

refregerator for a few days and used as a moisturizing body scrub when you

shower.)

 

Makes about 2 cups.

 

I know this looks like a very complicated recipe, and I haven't tried it

yet. But for those who really like to drink milk, like me, it could be a

good alternative.

 

I'll also post some drink recipes using almond milk.

 

Blessings,

Karla B.