By Kristine Miles
Homemade almond milk is so easy to make and so much nicer than store bought.
Soak 1 cup of raw almonds in plenty of filtered water and a big pinch of salt for about 24 hours. It's ok to just let it sit on your bench. In hot weather change the water half way.
Drain away the soak water and rinse well
Blend soaked almonds with 1-1.25 litres of filtered water for a minute in high speed
Strain through a nut milk bag or fine cloth - squeeze gently 😊
Refrigerate and consume within 3 days. I find old passata jars perfect for storage.
A nut milk bag is made of a superfine and thin material perfect for straining. You can place it over a jug like the one pictured to catch the milk or do it over a bowl and hold the bag yourself. Half the milk strains by itself. The rest needs to gently massaged out. Don't squeeze too hard as you can burst the seams of the bag! The remaining pulp is simply fibre. If you dehydrate and blend it, it does not make almond meal. You can add the wet or dry fibre to things. Some people bulk up bliss balls or cakes with it. Once done with the bag, rinse it really well in hot water and/or put it through the wash.