Need Mylk? Try Milking Some Nuts!
You can't go into you local supermarket now without seeing shelves full of nut and plant-based milks, and for good reason to! They actually offer a healthy alternative for individuals, both young, old and in-between who for many reasons can not drink traditional dairy milks.
If you are lactose intolerant like most of the worlds population, or follow a vegan/plant-based diet then you most probably already consume some kind of plant-based milk. If not, then why not give plant milks a try, you might be pleasently surprised!
They are easy to make, preservative free, fresh and delicious. So get your nuts together and lets start milking!
Almonds (as with all nuts and seeds) are among the some of the most nutritional "superfoods" - packed full of health giving benefits and nutrients, including protein, healthy fats and lets not forget fibre! However, not great for those that suffer from nut allergies....
You can use this milk to make smoothes (like this one), pour over your cereal or mix into your porridge and it won't curdle in your tea or coffee!
Almond Milk in three easy steps
Recipe makes 700-1000ml serving | Takes 5-10 minutes to prepare
What You Need
1/4 cup (30g) of almonds soaked overnight or at least 4 hours (you could use 2 tablespoons approximately 15g if you don't like the strong taste of almonds)
600 – 1000ml of filtered water (the amount of water you use depends on whether you want it to have a strong almond taste or not, less water will yield a stronger more creamier milk, whereas more water will reduce the taste of almonds and create a less creamy milk)
Blender – a high speed one would work better, however a normal domestic blender will also work, but will take a little longer
A clean glass bottle, or 2 clean jars (sterilise with hot water before use)
A piece of muslin or cheesecloth, sieve and large jug/bowl (to strain the liquid into once blended)
How To Make It
- Rinse the soaked nuts in clean water. Place nuts and water into the blender, (start off with 600ml), pulse a few times to break up the nuts, then let the blender run until the nuts have combined well into the liquid.
- Next, put the muslin/cheese cloth into the sieve and place over the jug/bowl, then pour in the blended mixture. Let it run through, then towards the end gently squeeze out the excess.
- Add the rest of the water to reach your desired consistency/taste, then pour into you clean sterilised bottle/jars, and store in the fridge. Use within 2 – 4 days.
Use this same recipe to make cashew or hazelnut milk.