Ever since I found out how many almonds store bought almond milk has (not even a handful), I've been making my own.
My homemade almond milk costs less & is far more nutritious, 25% almonds, 75% water - no fillers, thickeners, stabilizers, whitening, artificial flavors or preservatives.
This recipe uses blanched, soaked and skinned almonds. It doesn't need to be strained, and can be made in an ordinary blender, such as an Oster.
I usually make a double recipe, two quarts of almond milk, which takes about 1/2 lb or 1/4 kilo of almonds. It keeps well in the fridge for a week.
Total prep time: approx. 24 hours
Yield: 1 quart or 1 liter, 8 servings
Nutrition Data Per Serving (1/2 cup, 121g): 105 calories, 4g carbs, 9g fat, 9mg sodium, 1g sugars, 2g fiber, 4g protein, low Cholesterol, good source Vit. E, Magnesium, Copper, Manganese, Calcium, Iron. Estimated glycemic load 0
To make a double batch of almond milk (2 quarts or liters), start with 1 1/2 cups or 250g almonds and proceed with recipe up to the blending. Blend the almond milk in 2 batches.
If you want your almond milk salted or sweetened or flavored, blend it completely first, then add the extras, cautiously to start with, blending and tasting until you've got it to your taste.
This almond milk, when made in an ordinary blender, and not strained, will not be perfectly smooth, but smooth enough for most purposes. Just be prepared to blend the heck out of it for at least ten minutes to get it to maximum if not ultimate smoothness.
The advantages of unstrained almond milk from blanched almonds: You get all the nutrients from the whole almonds, minus the bitterness of the skins, and skip the time consuming and annoying straining process.
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