Friday, January 28, 2011

Like Cow's Milk...But Better

Made almond milk yesterday. It was the best i've made yet :-) Had the creamy consistency of something between 2% and whole cow's milk.

  • 1 "batch" = 1/3 cup blanched almonds per every 1 3/4 cups of water

  • Maple Syrup - 2 capfuls per batch or to taste

  • Salt - 1 small pinch of sea salt per batch or to taste

  • Vanilla - 1 tsp per batch

To Blanch: Soak almonds in water for at least 2 hours Can do this in fridge overnight if you wish. Don't go past 24 hours, though. I've done that and it gives the almonds too much of a bloated almost gummy consistency. Yesterday's recipe used almonds soaked for 2 hours.

Technique: I make these in small "batches" because of my equipment. I have a cuisinart blender that i use, small seive and a 1 quart glass pitcher that i store it in. Depending on your equipment, your process may be different.

Directions: Chop Almonds in blender. I use the puree mode. Add vanilla, salt, and sweetener. blend again. Add 2 cups of water. Puree for at least 2 minutes. The longer, the creamier. Since i blend it for a long time the almond "meat" slips through even my fine seive, so i put papertowels (you can use cheesecloth too) on the seive, set the seive on my pitcher and pour mixture in. I press the down on the almond meat to get the last bits of milk out. I wrap up the almond meat and set in a container in the fridge (this makes wonderful additions to desserts, oatmeal, pancakes, you name it. You can eat it alone drizzled with chocolate syrup and top it with rasbperries and whipped cream for a tasty dessert.

Repeat for next batch until i get 6 to 8 cups of almond milk. Will store in fridge for up to a week. The fat will rise to the top, just stir and serve.

Tidbits: Sometimes i warm it up and add cinnamon, clove and ginger for a cozy winter drink. Sometimes I add chocoloate to it for the kids. Great in recipes, especially smoothies. Wonderful way to subsitute for cow's milk.


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