The first thing to do is to soak the almonds. To do this, water is poured over them until they are completely covered. Covered, they should then soak for 8-10 hours - preferably overnight.
After this time, they are poured off and then mixed together with the 800 ml of fresh water in the mixer. If you want to reduce the fat content further, simply take more water and dilute the almond milk according to your taste. To filter the fine almond pieces from the milk, the mass is gradually poured into a clean kitchen towel, which is placed over a sieve. Then the cloth is squeezed out so that the milk flows out. The milk can also be sweetened or flavored to taste.
The almond scraps, which are also called almond pulp or almond pomace, can, for B. can be further processed in pastries.
The finished almond milk can be kept in the refrigerator for 2 - 3 days and tastes great with muesli, cornflakes, coffee or tea. Shake well before use!
Ingredients
Print Recipe
Pin Recipe