3 Cups Almond Whole Bleached
6 - 8 Cups Filtered Water
- Place blanched almonds in a bowl or large jar and fill with filtered water until almonds are entirely submerged. Cover and refrigerate overnight.
- The next day, drain and rinse almonds. Place in a blender along with 4 cups of filtered water.
- Blend on high speed for 1 to 2 minutes or until smooth and frothy.
- Pour into a nut milk bag or a fine mesh seive lined with multiple layers of cheese-cloth and place over a large bowl. Squeezing firmly, force out as much liquid as you can. Once you can no longer squeeze any liquid out, put pulp back in blender along with an additional 2-4 cups of filtered water (use less water for a thicker, creamier milk, and more water for a thinner milk more akin to store-bought). At this point you can also add any sugar, honey, vanilla, or other sweeteners/flavorings as desired. Blend on high speed for another 1-2 minutes, then pour into nut milk bag and squeeze out as much liquid as possible. Discard leftover pulp.
- Pour milk into glass jars or other container. Cover and keep refrigerated for up to 1 week. Slight separation is normal, simply shake or stir before using.
*If using whole almonds with skins, you’ll first want to blanch the almonds in a pot of boiling water for 20-30 seconds. Drain and rinse with cold water, then squeeze the almonds out of their skins. Spread out on a baking sheet and bake at 350 degrees F for about 5 minutes or until dried, then proceed with the recipe as instructed. To skip this step you can also buy whole blanched almonds online, although they do tend to be a bit more pricey.
Recipe is from - https://www.loveandoliveoil.com/2014/10/kitchen-basics-homemade-almond-milk.html