Almond milk

Today I prepared almond milk for the first time. It is very simple and an ideal substitute for cow’s milk. It does not contain cholesterol or lactose, just 40 calories in a glass and has as much calcium as cows. The taste is excellent!

Here is the step by step:

  • The bleached almonds (without skin) are soaked in water. The proportion is, for each cup of almond, 4 cups of water. The longer the better, minimum 1 hour, maximum 8
  • Crush or blend for about two minutes
  • It is squeezed using a gauze cloth. Type those to make cheese
  • It is flavored with vanilla, cinnamon or nutmeg. It is sweetened with honey or agave.
  • With the leftover pulp you can make a kind of “humus”, breads, cookies, etc. It can be used fresh immediately or dehydrated (in the oven at very low temperature)

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