You’ve heard of it, you’ve probably tried to prepare it but the many articles you’ve read and videos you’ve watched haven’t been of much help. Almond milk is a great alternative to cow’s milk. The flavour is definitely unique with a taste of the nuts. Almond milk is also best for when you’re trying to avoid dairy products probably due to allergic reactions, health or other reasons. This milk is nutritious and it does not raise your blood sugar levels when it’s unsweetened. The best part is, you can use it just like the usual cow milk; eat your cereals with it, use it in your tea or coffee, use it for making ice cream, soups, salads… Two words come to mind: limitless use!
- 200g of almonds
- About 6 cups of water
- Soak the almonds in water for about 8-12 hours overnight.
- Rinse the almond and peel off the skin.
- Put them in a blender and then add 4 cups of water.
- Blitz for a few minutes until you get a smooth mixture.
- Securely place a muslin cloth over a bowl and pour the almond mixture over the cloth.
- Properly bunch the cloth and squeeze all the milk out leaving only the pulp.
- Filter the milk into an airtight bottle and place it in the fridge for about 3 days.
Points to remember: consume the almond milk within 7 days of taking out of the fridge. The milk might separate or have nut deposits at the bottom so make sure to shake before using.
Recipe courtesy of Jamie Oliver.
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