Sunday, November 22, 2009

Almond Milk

You can use raw almonds, or raw blanched skinless almonds, or almond flour/meal - this milk is delicious however you decide to make it! It is naturally sweet, so enjoy!

1 cup almonds (raw; either blanched, skinless, or as flour/meal)
3 cups fresh water

  1. Place almond into 4-cup glass jar; add fresh water; place on lid; shake to combine.
  2. Place jar in refrigerator at least 4 hours, preferably overnight; shake occasionally.
  3. Place gold cone-shaped filter into opening of clean storage container; pour liquid into filter; strain out pulp.
  4. Press pulp to extract all liquid; save pulp to use in baked goods or to make cheeses.
Store in covered storage container in refrigerator up to 3 days.
Use as you would milk.
Add up to 1 tablespoon agave nectar and 1/4 teaspoon sea salt for each 1 cup almond milk, or to taste.

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