Almond Milk – It is one of the best options for Vegan Milk. It’s more nutritious and low in calories. Since it is a dairy-free product, people who are intolerant to milk can consume this.
Making almond milk at home is fairly easy. It’s better than store-bought. The ones we purchase from supermarket is more diluted and preservatives added. Homemade can be pure and fresh, you can make according to your choice like more thick creamy or thin.
I usually go with 1:2 ratio. 1 cup of almond milk with 2 cup of water. It was roughly 180 to 200 gms of almonds and it yields 500 to 600ml of milk. If you prefer thinner milk, then add more water. You just need to soak the almonds for 12 to 24 hours in water, then strain and peel it. Add water and blend it. Tada.. Almond Milk is ready..
I use almond milk for smoothies and pudding. You can also add it to cereals, ice creams, coffee, tea and also for baking. It stays good for about 3 to 4 days in fridge.
- Almonds – 1 cup (180 gms)
- Water – 2 cups (the same cup we used for measuring almonds)
Soak almonds in plain water. The almonds must be soaked for about 12 to 24 hours, or at least soak for overnight.
Strain it and peel the almonds.
Add the peeled almonds and water into the blender. Just blend it until you get smooth milk. You can strain and remove the solid remains. Store the almond milk in the fridge.
Happy Cooking 🙂