Homemade Almond Milk and Almond Flour/Meal
Yield: 4 Cups
Prep time : 8 hrs
Cooking time: 8 mins
1 Cup Raw Almond
4 Cups filter water
pitch of salt
1 tsp of lemon juice
3 tbsp of agave
1 1/2 tsp of vanilla (optional)
- Soaked 1 cup of raw almond over night ( at least 8 hrs) ,
- Rinse and wash soaked almond, put soaked almond in blender with 4 cups of filter water and operate the blender, about 2-3 mins.
- Strain the pulp out using nut milk bag or cheese cloth. Season your milk with a little salt and lemon to bright up the flavor. Add vanilla extract if you like.
- Sweetens your milk using agave/ honey/ sugar or whatever sweetener for your liking.
Cashew Milk: 1 cup of cashew (soaked for at least 2 hrs) with 4 cups of water
Hemp Milk : 1 cup hulled hemp seeds (no soaking required) with 5-6 cups of filter water
Homemade nut milk should last in your refrigerator for 3-4 days. The remaining almond pulp can be transformed into almond flour/meal by dehydrating it in dehydrator or the oven with lowest temperature (mine is 170 F) for 4 hours. Grind dry almond pulp in coffee grinder and keep almond flour in the air tight container for making delicious almond cookies or other baking goods.
Note : Unlike store bought milk, homemade milk is not emulsified with additional ingredients. You will need a good shake before using.