How to milk an almond : Almond Milk Tutorial
Danielle Walker - AgainstAllGrain.com
- 1 pound raw almonds
- 1/4 teaspoon sea salt
- 11 cups filtered water
- 1 tablespoon honey or 1 medjool date (optional)
Tools & Equipment
- Cover 1 pound of almonds in 4 cups of water with 1/8 teaspoon salt in a glass bowl. Soak in the refrigerator for at least 24 hours (36 max).
- Drain the water half way through and add 4 cups fresh water for the remaining time.
- Drain and rinse the almonds. They will look about twice the size that they were before soaking.
- Line the pulp bin of your juicer with a ziploc bag. This will help with the cleanup, and is also a great way to save all of the pulp for almond crackers.
- Combine 2 cups of water with the almonds, then pour through your juicer in batches.
- Gather the pulp from the ziploc and combine it with another cup of water.
- Stir the mixture, and then run it through the juicer one more time (we don’t want to waste any precious milk!).
- Stir in the remaining 1/8 teaspoon sea salt.
- Pour through a fine mesh strainer and store in a covered glass container for a week.
Now the rest is up to you! If you like your almond milk a little thinner, then add a little more water, or strain through cheesecloth. If you want it a little sweeter for baking or ice cream, add some honey or juice in a couple of dates.
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