Use almond milk in place of cow’s milk in any recipe. Try using this even if you’re not allergic to dairy. It’s delicious! Add different also flavours and enjoy!
Makes roughly 2 cups
1 cup Almonds
6 cups (boiled and cooled) Water
· Blender or food processor
· Cheesecloth or muslin cloth
Step 1 – In a large mixing bowl, place the almonds and pour 3 cups of water over them. Cover the bowl and let the almonds soak overnight. The next day, drain away the water carefully. Rinse the almonds and soak again in 3 cups of boiled and cooled water.
Step 2 – Drain away the water and rinse the almonds. To a blender or food processor, transfer the almonds and add ½ cup of water. Blend till you get a smooth puree.
Step 3 – Wet the cheesecloth with cold water and squeeze it well. Spread it over a clean bowl. Pour the almond puree in the cloth and tie it into a tight bundle. Using your hands, squeeze the bundle to strain all the liquid. This is almond milk.
You can pour the almond milk in a jug or bottle and refrigerate it. It will stay for 2 to 3 days. Drink it as it is or use it to make milkshakes, smoothies, in a batter, or wherever you would use milk.
NOTE: Once all the milk is strained from the puree, DO NOT discard the dry nut paste left in the cheesecloth bundle. Mix it with flour to make a great base for pies!
From The Children’s Cook Book Series (Not Yet Launched)
By Chef Michael Swamy
Serves 2 to 3