Diy Nut Milk Food

HOW TO MAKE ALMOND MILK

Steps:

• Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
• Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). Find more ways to use almond pulp here.
• Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.

DIY NUT MILK

Steps:

• Place nuts (almonds are shown, but you can also use cashews, pistachios, or hazelnuts) with an equal amount of boiling water in a blender. Let stand 30 minutes.
• Add 3 cups room-temperature or cold water; blend until frothy.
• Strain mixture through a fine sieve lined with cheesecloth into a bowl, pressing down on solids with a flexible spatula; discard solids.
• Chill (up to 5 days) and shake before serving. Try nut milk in smoothies, over cereal, in coffee, or just by itself.

ALMOND MILK

Steps:

• Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
• Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
• Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
• Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a blender. Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes. Add remaining 3 cups water and vanilla; blend until frothy. Pour through a fine sieve into a bowl and discard solids. Almond milk can be stored in refrigerator up to 5 days. Shake before serving.