milifam.blogg.se - Almond milk whipped cream recipe

Recipe can be doubled (will make about half gallon+). Yields 5 servings - 8 ounces per serving (makes about 40 ounces - a little more than 1 quart).This homemade almond milk is really best when it’s fresh and consumed within 3 days. Almond Milk can be kept refrigerated for up to 7 days.Freeze in an airtight container or double Ziploc freezer bag for up to 1 month. Cover and refrigerate for up to 5 to 7 days. The pulp should be so dry that it feels a bit like soft, sandy clay. To store until ready to use in other recipes, dump all the thoroughly squeezed almond pulp into a large airtight glass container.

Almond pulp is a byproduct of this recipe and can be used in many recipes like our Vegan Oat Bars.

If you don’t have a nut milk bag, place a few layers of cheesecloth over a fine mesh strainer, and strain almond milk and pulp through the cheesecloth.

If you prefer a lighter consistency like 2% or nonfat milk, then we recommend increasing to 5 cups of filtered water. This is an especially nice consistency for making lattes, cappuccinos, or even sauces.

Using 4 cups of filtered water produces a creamy almond milk similar to whole milk.

They should double in size within 24 hours, and the water will leach out quite a bit of “sludge.”

The longer the almonds soak, the more they will soften and plump.

It's important to use filtered water for both the soaking process and the milk, as the chlorine and other chemicals in tap water would get absorbed by the almonds.

If you are storing it in a pitcher, just whisk it thoroughly before enjoying. This almond milk will settle, so shake it vigorously just before serving. Then seal the bottle or tightly cover the pitcher with plastic wrap, and refrigerate.

Transfer strained almond milk to a large glass bottle or large pitcher.

Once there is no more liquid coming from the nut bag, set it aside, but do NOT discard the pulp (see #5 in Notes section). Let drain, then firmly squeeze all the liquid out of the almonds into the bowl. Then slowly pour the almond milk from the blender into the nut bag.

Place a nut milk bag (see #4 in Notes section) over an extra large measuring cup or large bowl.

If blending the nuts in batches, repeat this step for each batch. Blend on high speed for 1 ½ to 2 minutes. Then add 4 cups filtered water (see Note #3). If making sweetened almond milk, add the Medjool dates (optional). Then add vanilla (optional, but recommended) and sea salt. Depending on the size of your blender, you may need to do this in two batches. Add drained and well rinsed almonds to a high-speed blender ( Nutri-Bullet or Vitamix).Your almonds should have swelled and look perky (very hydrated)! The next day, drain almonds in a fine mesh strainer and rinse thoroughly, about 2-3 times.Allow to rest on the counter uncovered for 24 hours (minimum overnight, about 8 hours - see #2 in Notes section). Add 2-4 cups room temperature filtered water to the bowl so the almonds are completely submerged (water line should be about 2 inches above the almonds). Add raw almonds to a medium sized glass mixing bowl.