Homemade Organic Almond Milk

I thought I'd try my hand at making almond milk and it is amazingly simple! There's no waste either as the almond pulp can be used in so many different recipes.

Note: Almond milk does not contain calcium (as cows' milk does so be sure to include other sources of calcium in your diet if you're omitting dairy completely. Some good sources of calcium are:

~ fortified, unsweetened soya, rice and oat drinks ~ calcium-set tofu ~ sesame seeds and tahini ~ pulses ~ brown and white bread (in the UK, calcium is added to white and brown flour by law) ~ dried fruit (e.g. raisins, prunes, figs and dried apricots)

Source: https://www.nhs.uk/Livewell/Vegetarianhealth/Pages/Vegandiets.aspx

To make the milk you'll need the following equipment:

A blender A sieve Cheese cloth or a nut bag 1 litre bottle for the milk (empty) Large bowl

Makes: 1 litre of almond milk Soaking time: 24-48 hrs Preparation time: 5 minutes

Ingredients:

2 cups of organic raw almonds 4 cups of fresh water plus same for soaking

1. Soak the almonds overnight in enough water to cover them 2. The next day, rinse them thoroughly and soak again in fresh water. Leave overnight 3. The following day rinse the almonds in fresh water, drain and put in a blender with 4 cups of fresh water. Blend on high for about 2 minutes until blended 4. Put the sieve over a clean large bowl and put the cheesecloth over the sieve to catch the almond pulp. 5. Pour the blended almond into the cheese cloth gathering up the four corners at the same time. Once all the liquid has been poured from the blender, twist the cheesecloth tightly to wring out as much liquid as possible. 6. Rinse out the blender and pour the drained almond milk back into it. Now pour the milk into the empty bottle.

The almond pulp can be kept in an airtight container in the fridge for up to a week or in the freezer until needed.