THis is cool
about a pound (or roughly half a kilo) of fresh raw almonds out of the shell
A blender or food processor
A large bowl to strain into
A mesh bag or cheesecloth for first straining
A reusable fine wire mesh coffee cone or fine muslin bag for second straining
A half gallon or 2 liter refrigerator jug to keep it in
A few pinches of salt (optional)
Sweetener of your choice, to taste (optional)
http://www.instructables.com/id/How-to- ... mond-milk/
How to Milk an Almond
Moderator: cheapo
-
Boxerboxer
- Posts: 1
- Joined: Wed Feb 27, 2013 9:15 pm
Re: How to Milk an Almond
I just started doing this last week. So good! A few things I would add:
1. Some people soak the almonds overnight. I haven't tried not soaking yet, so I'm not sure how much difference it makes.
2. I've tried removing the skin and leaving it on. Didn't seem to make much difference.
3. A cup of almonds and 2-3 cups water is a good ratio if making smaller batches. 2:1 is super good, but 3:1 lasts longer and is still very tasty.
4. 3 dates per cup of almonds makes a great sweetener. That said, it's still delicious without.
5. I used a flour sack cloth to do the straining and didn't really need a second straining. I tried pushing some through my Aero press with a filter and it was SUPER clean and really good, but ultimately too hard to push.
6. The leftover pulp can be put on a cookie sheet and baked at 175degF until dry, then ground up into almond meal. Works pretty well in place of flour in cookies, etc.
1. Some people soak the almonds overnight. I haven't tried not soaking yet, so I'm not sure how much difference it makes.
2. I've tried removing the skin and leaving it on. Didn't seem to make much difference.
3. A cup of almonds and 2-3 cups water is a good ratio if making smaller batches. 2:1 is super good, but 3:1 lasts longer and is still very tasty.
4. 3 dates per cup of almonds makes a great sweetener. That said, it's still delicious without.
5. I used a flour sack cloth to do the straining and didn't really need a second straining. I tried pushing some through my Aero press with a filter and it was SUPER clean and really good, but ultimately too hard to push.
6. The leftover pulp can be put on a cookie sheet and baked at 175degF until dry, then ground up into almond meal. Works pretty well in place of flour in cookies, etc.