Homemade Almond Milk
Have you tried Almond Milk? I’ve tried both the homemade and the store bought version. The difference I find between the two is that the store bought version seems thicker (thanks to the added xantan and /or gellan gum you’ll find in the ingredients), but there definitely is a cost benefit to making it yourself. Of course, who the heck has the time to make it regularly, right?
Homemade almond milk is really easy to make though, so if you can find some time, on a Sunday perhaps… you should definitely try making it. Just soak almonds in boiling water inside the blender for a while, then add more water and blend. That’s it!
The time consuming part comes with the straining. You need to strain it to separate the solids left over from the blending process. Actually, I had to strain it twice because I only had a fine sieve to do it. I’m sure if I had some cheesecloth, or maybe a new and clean tea towel I could use for this purpose, it would have been easier. I did find it a bit too watery, though. I used a 1 cup almonds to 4 cups water ratio. Maybe next time I’ll add another 1/2 cup of almonds to make it a bit “creamier”.
Recipe from Martha Stewart
1 cup whole raw almonds
4 cups water, divided
1/2 teaspoon pure vanilla extract
- Place almonds in a blender.
- Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes.
- Add remaining 3 cups water and vanilla; blend until frothy.
- Pour through a fine sieve into a bowl and discard solids.
- You can sweeten it using a little sugar, honey, non-sugar sweeteners, maple syrup… whatever you prefer.
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