Homemade Almond Milk

25 . 06 . 2013

Store bought almond milk contains lots of sugar (to lengthen the shelf life), unwanted preservatives and additives for about RM20-30 per litre. Using a pack of 1kg raw almonds which can be bought for similar price, you can yield up to 6 litres (or more) of almond milk!

Today, I used 1 cup of raw almonds and it yielded about 1 litre of almond milk.

Ingredients:
1 cup of raw almonds (soaked overnight)
4 cups of water

Steps to make almond milk

Steps:

1. Add almond and water into the blender.
2. Blend it!
3. Drain it with cheesecloth or nut milk bag. Remember to squeeze the bag for maximum yield.
4. Remove almond pulp from the cheesecloth. But wait, DON’T THROW THOSE AWAY!
5. Almond milk, done! 🙂
Almond milk is really easy to make. It literally took me less than 15 minutes for the whole process. This is probably quicker compared to you walking/driving to a grocery store and buying a carton of almond milk (filled with unwanted ingredients). 

HEALTHY + QUICK + ECONOMICAL = TRIPLE THREAT

Homemade almond milk
This is the unsweetened version of homemade almond milk. To sweeten it, add a cup of pitted dates and blend it together with the almonds. Alternatively, you can add honey only upon consumption or, blend it together with the almonds too.

Homemade almond milk can last for 4-5 days in the refrigerator.

As for the pulp, do not throw it away! They’re still packed with nutrients and you can dry them up in the oven for 2-3 hours in 100 degree C. If they’re still clumped together, blend it in a food processor to produce finer powder (almond meal). Store it in an airtight container and refrigerate/freeze them as they turn rancid quickly in room temperature.
Use your almond meal for:
1. Macarons or gluten-free desserts during your cheat days! 
2. Mug cakes or pancakes 
3. For frying as an alternative to flour and bread crumbs
4. As crust for pie or cheesecake
5. Cookies, truffles or bread
6. Sprinkle on your oatmeal or drink
For those who do not fancy almonds, fret not as you can substitute almonds with cashews, walnuts or even hazelnuts and macadamia!

The methods used for blending and straining are all the same. However, different nut require different soaking time. For example, soaking time for cashews can be decreased to 4-5 hours as they’re softer. For walnuts, soaking is not required as it’s soft enough to be blended already.

Soaking Guidelines:

Nut/ Seed Soak Time (hrs) Ratio (Nuts:Water)
Almonds 12  1:4
Brazil nuts 2-4 1:4
Hazelnuts Do not soak 2:3
Hemp seeds Do not soak ½:4
Macadamia nuts Do not soak 1:3
Pecans 1-2 1:3

Reminder: Do not throw away the pulp as they can be dried up to be used as flour too.

Fun fact: Almonds are the most alkaline of nuts. To put it simply, we will feel unwell when our body is too acidic. Consuming almonds alkalizes the blood, which can assist in returning our bodies to optimal health. They also contain the highest amount of amino acid, Arginine, hence boosting our immune system and inhibiting tumour growth.

NOTE: This is strictly not for people with peach or tree nut allergy. Symptoms may include instigate swelling, diarrhea, vomiting and congestion of airway which results in respiratory difficulties and insufficient oxygenation.

Comments

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *