Almond milk

Milk is a major component of the Western diet and it’s hard to manage without it. Fortunately there are a number of dairy free alternatives out on the market including soya, rice and oat milk. I noticed recently one supermarket has started making it’s own brand almond and hazelnut milk too.
But what if you find yourself somewhere that these alternatives are not so easy to find and you just don’t like the soya milk available? Homemade soya milk takes some work and so far I’ve not managed to make it quite as tasty as shop bought – bit too earthy! But almond milk is incredibly easy to make. As well as being delightfully fresh and tasty it’s packed with vitamin E for lovely healthy looking skin.
Almond milk

Here’s what to do:
Soak 1 cup of almonds in water for 6 hours or overnight.
Drain then place the nuts in a blender with 3 cups of water (or less if you want a thicker milk/cream).
Blend until the almonds are well ground.
The mixture now needs passing through a fine mesh sieve or muslin cloth (I use a tea towel) to take out the almond pulp. A cloth in a sieve over a bowl seems to work the best as once the bulk of the fluid has drained through you can squeeze the cloth hard to eek out the last drops.
The milk will be light and frothy and keeps in the fridge for a few days (if it lasts that long!). I’ve tried to find ways to use up the almond fibre as it seems a waste – it works well as a facial scrub or in healthy flapjacks, but I’m sure there’s more.

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