Monday, July 11, 2016

Almond Milk

This recipe only takes a few minutes to make and the results are SO much better than the stuff in the carton. Plus, when you make it yourself, you don't have to worry about added sugars or chemical emulsifiers and stabilizers.

1 cup raw almonds
4 cups water + extra for blanching almonds
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Cheese cloth

1 – Blanch the almonds to peel:  Bring 2 cups water to boil and drop whole almonds in for one minute.  Remove from water and place it bowl of ice water to cool.  The skins should now easily come off.  Pop almonds out an discard skins.

2 – Place ingredients in a blender and turn onto low speed.   Allow to combine for a minute and then increase speed  slowly to high.  Continue to blend for 2-3 minutes.

3 – Line strainer with cheese cloth and place in bowl.  Pour liquid from blender.  The liquid in the bowl is the milk; the leftover white “powder” in the cheesecloth is almond meal.  You can either discard the leftover almond meal or use it to add fiber to baked goods.

Recipe yields 1 quart.  Lasts 1 week to 10 days in refrigerator; shake before serving.

The Country Tart making almond milk with Jimmy Hoppa on WBOC's Delmarva Life! 

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