I don’t make almond milk that often. It’s usually a once a year, Pesasch thing, but there is really no reason not to make it more often. One of the things that I love about making almond milk is that you don’t just get milk, you get finely grated almonds that you can use in a ton of different things. After I dry out the leftover almonds, I can grind them again and it makes it fine enough to use as a flour or just use them as is.
You can use regular raw almonds or blanched. It's not a huge deal to use regular, but it does take time to remove the skins.
If you are using blanched almonds:
- Soak almonds overnight
If you use unblanched almonds
- Soak almonds in hot water for 2 hours
- Skin will be loose - remove from almonds. If is they don't come off easy, soak a bit more
- Put ingredients in a blender and blend well
- Pour through cheese cloth
After the almond milk is made, take the leftover almonds and and dry them out in the oven on low heat until it is completely dried out. Store in the freezer until you are ready to use it.
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