Almond milk is a liquid formed after squeezing mixed almonds with water. Its preparation is very simple, provided that we have a blender or a blender that can handle the blending of almonds. Almond milk is an ideal substitute for cow’s milk. It is especially recommended for people intolerant to lactose and vegans. How to make almond milk?
A few words about the nutritional value of almonds: almonds are one of the healthiest nuts. They are a rich source of protein and calcium (better than cow’s milk), vitamins and minerals: copper, magnesium, zinc, riboflavin, folic acid, vitamins B and E. Recommended especially for children and not only with intolerances and allergies.
Almond milk is not as caloric as it seems. It reduces appetite, does not contain saturated fat, but has healthy fats, fiber, omega fatty acids. It is often recommended in a healthy and slimming diet. You can buy ready-made (in eco stores, health food departments in large stores, online) or prepare your own from the recipe below.
How to make homemade almond milk?
As you can see, making homemade almond milk is very easy. All we need is almonds, water, a good blender (I used a hand blender) and a strainer / gauze. Gently modified the recipe by adding a little more water. To make this milk I used almonds in shell – it did not affect the color of the drink.
- 1 cup almonds
- 4 glasses of water
- almond soaked water
A method of preparing:
Pour almonds in cold water and leave overnight.
Strain the almonds the next day. Transfer to a blender / blender and pour 4 glasses of water (boiled and cooled or filtered). Mix at high speed until a white liquid without pieces forms.
Place the strainer, lined with gauze or tetras diaper, on a pan. Pour the entire contents of the blender into a sieve. Then squeeze the milk into the pan, squeezing the gauze thoroughly with the blended almonds. (Milk comes out slightly over 1 liter).
Pour milk into a jar or bottle. Turn off and put in the fridge. Store in a refrigerator for up to 2 days. (On my third day it is sour and unusable).
The remaining almond gauze can be dried (in the oven at a low temperature) and used in gluten-free baking as almond flour. (I dry for about 45 minutes at 100 ° C with hot air).
Roast the almonds in a large dry frying pan, stirring constantly, they are to brown slightly. Pour into a mini mixer or shredder or into a large mixer and mix from time to time collecting almonds from the edges of the container, for a minimum of 10 minutes.
Only after this time the almonds begin to soften, drain the oil and take on a creamy consistency from the loose consistency enabling spreading the butter obtained, e.g. on bread.