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Written by Administrator
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Tuesday, 24 August 2004 |
Homemade Almond Milk
Use almond milk as a substitute for dairy milk or soy milk in any dessert recipe. Puddings and pie fillings are particularly tasty when almond milk is used. Recipe provided by The Mitoku Company, our largest supplier of natural and macrobiotic foods.
Makes 1 quart
Water for boiling almonds
1 cup shelled almonds
1/8 teaspoon  sea salt
1 tablespoon vegetable oil
1 rounded tablespoon rice malt syrup
4 cups cold water
Bring water to a boil in a small pot. Drop in almonds and boil for 10 seconds. Turn off heat and let almonds sit for 2-3 minutes before draining. Transfer almonds to a cold-water bath. When cool enough to handle, remove and discard almond skins.
In a blender, combine almonds and remaining ingredients. Blend 1-2 minutes. Strain mixture through cheesecloth, squeezing out all liquid (almond milk) into a quart-sized container. Reserve almond meal in a covered container in the refrigerator. Use meal within 5-6 days in cookies or other pastries. Store almond milk in a covered container in the refrigerator, where it will keep for about 6 days.
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