Almond milk is an easy alternative to regular milk.
Make it yourself, and use it as a beverage or in recipes. Time required is about 15 minutes.
Equipment: glass jar, cheesecloth, blender.
1. Place 1½ cups fresh almonds in a glass jar. (Note 1 pound = 3 to 4 cups, depending if they are halved or slivered. Do not use ground almonds)
2. Cover with 4 cups water.
3. Tightly close the jar.
4. Soak in the refrigerator for about 1 day (never more than 2 days)
5. Pour into blender and blend until smooth. To add a hint of sweetness, include 3 or 4 dates, or a little honey or vanilla in the blender.
6. Strain liquid from pulp through cheesecloth, applying pressure to squeeze out all liquid.
7. Retain the almond paste pulp for other uses – such as topping for cereal, or for adding to rice or vegetable dishes.
The milk should last about 3 days in the refrigerator, but discard anything that remains after that time, and make fresh.
Contributed by Diane Kent, M.N.I.H.M., R.H.