Almond Milk and almond meal



 So, I was supposed to go to another family cabin of the Missus' family with the in-laws. But of course, with my luck I got sick. As I've said, I'm in the middle of moving, starting a new job and doing some DIY in the new apartment. So I've been working non-stop on these things for over two weeks, I am knackered beyond belief. I was so looking forward going away for some days and just relax. Alas, faith decided that I was to be sick and not go :( But, because of that, I finally got to finish this post I've been working on, on almond milk and almond meal.

Lately, I have been experimenting with using almond meal to create a base to have the mousse on. I like making almond milk from scratch, and almond meal is a byproduct of making almond milk. It is a pretty easy affair, and I will be sporting my method on how to do this in not too long. Making it from scratch feels good, because I know exactly what goes into the milk, and therefore know how healthy or unhealthy it is. Almond milk has quickly become a favorite of mine and the Missus as a milk substitute.

I've tried using almond milk in almost everything I use milk for, and so far it's been very suscesfull! In baking, mashed potatoes, cereal, you name it, it works. I think it might be because it's quite sweet, as milk is. There is one thing different from the almond milk I make from other recipe's I see on the web, and that's the use of lecithin. Lecithin comes from soy, and helps make the almond milk creamier and thicker. This is, to me, quite essential when trying to create a milk substitute. Milk is in it self thick and creamy (well, duh!), so the substitute needs to have this quality too. Also, the Missus reports that almond milk without lecithin has a sort of "hollow" taste. Now, I'm not exactly sure what that entails, her taste buds and mine don't always communicate very well, but I'm sure others might have the same experience with it.
In the batch I made for the pictures, I actually used 1 cup almonds and 1/2 cup hazelnuts. It turned out very yummy, and I think I will be experimenting with more blends and different types of nuts.

Nut milk


Ymmy nut milk! You can use any nut you like, almonds and hazelnuts are great. Sweeteners are optional. By
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Ingredients:
1 cup almonds, unblanched
4 cups water
1 tsp vanilla powder (optional)
1 date (optional)
Prep time:
Cook time:
Total time:
Yield: 1 Litre
Directions:

Before you start, you need to prepare the almonds. Leave the almonds to soak in water for at least 6 hours, preferably over night. This softens the almonds so they become easier to crush in the blender and therefore the milk will contain more nutrients. 

After letting them soak, rinse them well and place them in a food processor with a new batch of cold water. I have a KitchenAid blender, and I have to split the water and almonds into two batches in the beginning. Don't worry about measuring exactly, they will be combined after crushing. Set you blender to puree or smoothie settings, making sure that you crush the almonds as much as possible. I let my machine work each batch for 5 minutes, to ensure maximum crushage! 

Prepare a bowl with a cheesecloth, and pour the puree into the cheesecloth. Let it strain for about 1 hour, or give it a hand and squeeze the juice out of the pulp.

Roughly rinse the blender, and pour the milk from the two batches back into the blender. Add the rest of the ingredients. I recommend you try adding little by little and blending well inbetween. You might like your milk to taste differently than I.

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3 comments

  1. Åh, den var så utrolig god den jeg smakte hos deg! Hvor får man egentlig tak i osteklede? Må lage dette når jeg kommer hjem. Og det er jammen meg bare fem dager til nå:D

    ReplyDelete
    Replies
    1. Jeg kjøpte mitt osteklede på ebay, fordi jeg bare ikke klarte finne det i Norge. Det må jo helt klart selges et sted, jeg bare skjønner ikke hvor!

      Delete
  2. De har nøttemelkspose på http://www.super-nature.no.

    ReplyDelete

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