How To Make Almond Milk At Home

Recently turned vegan? Cow milk giving you indigestion issues? Been hearing your friends talk about almond-milk-this & almond-milk-that? Not very keen on shelling out 7.5x for store-bought almond milk? The DSSC Test Kitchen comes to your rescue on a simple recipe on how to make almond milk in that room you seldom use – The Kitchen.

Nut milks are a great alternative to cow’s milk, & with it nutrition content & silky texture, almond milk is a team favourite.

Prep time: 10 hours to soak & 20 minutes to make

Challenge level: Beginner

From The Pantry:

  • 1 cup of almonds (around 200-250 grams)
  • Water to soak
  • Equipment: Blender, Muslin Cloth, Clean bottle

Cook Away:

  1. Soak the almonds in water overnight (or for 10 hours)
  2. The next morning (or after the soak-time) rinse them well & the skins will peel off easily
  3. Pop them into a blender
  4. Add 3 cups of water and give them a good blitz until smooth
  5. Grab a muslin cloth and strain the almond mixture through
  6. Bunch the muslin and squeeze the milk out, thereby leaving the almond pulp in the muslin cloth
  7. Pour the milk in a clean bottle and refrigerate. This will last you a solid 3-4 days.

DSSC Extra Tip: Don’t throw the pulp away. Dry it out, blitz it again (remember, no water) and you’ll have a jar worth of lovely almond flour!

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