Almond milk is rich in fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, calcium, has high energy value, and is precious for muscles and skin. For the preparation of almond milk, I used a cold press juicer to best preserve the nutritional properties of almonds. Depending on the quantity of almonds, the milk will be more or less intense, and it is preferable to buy unpeeled and organic almonds, as they are raw. This almond milk has a much more delicate taste compared to that purchased in supermarkets, which is sweetened and diluted. I preferred to leave it natural without any sweetener, as I think it’s not necessary, but you can always add coconut or cane sugar. The leftover pulp, also known as almond okara can be used for many recipes, biscuits, cakes, all sweets that use almond paste and can also be frozen.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz almonds
- 2 1/2 cups water
- sugar (cane, coconut)
Tools
- 1 Juicer
- 1 Container
“Discover my review on the Siqur Salute cold press juicer Estraggo Pro Siqur Salute 6798”
Steps
Place the almonds in a one-liter container. Fill with water and leave to soak for 10-12 hours in a cool place. After the time has elapsed, drain the almonds and rinse them under running water.
Peeled the almonds if you want a whiter milk.
Rinse them again after peeling and place them in the juicer with the 2 1/2 cups of water.
You can filter it or drink it as is.
ATTENTION: consult the Italian Celiac Association guide and carefully read the ingredients, to ensure they do not contain gluten contamination.
Tips
The leftover pulp, or almond okara, can be used for many recipes, cookies, cakes, all sweets in which almond paste is used and can also be frozen.
The shelf life of this milk is quite short, maximum 3 days in the fridge.
Almond Recipes
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