DIY almond milk is easier than you think
There’s a lot of advantages to doing things yourself. When it comes to food, it gives you the security that no preservatives or artificial flavorings were put in unless you decide to do so.
Even the most popular or readily available brands locally will have ingredients that may not be welcomed by purists. Silk, for instance, has two types of gum and sunflower lecithin in its almond milk, even the ones labeled as pure almond milk.
While it is easy, you need to plan or make it ahead. Things done properly take time. Perhaps, that is why there is a growing clamor for slow food. WIth almond milk, it takes at least eight hours to make it.
1. Soak 250 grams of raw almonds in water overnight in the fridge. (It’s okay to use tap water for this part because you will be discarding this.)
2. Take the almonds out of the water and put it in the blender with about 1 liter of purified water.
3. Blitz until the nuts are crushed.
4. Strain the filtered water and almond mixture over a cheese cloth into a pitcher. Fold the cheesecloth to squeeze the remaining milk from the almond pulp.
5. Refrigerate and drink or drink and refrigerate.
6. Some put in vanilla and honey. Personally, I don’t. I’m okay with just the pure almond milk.