Making this yourself, its a lot cheaper and you know what exactly what's in it. There's no artificial colors, flavors, or additives.
Recipe courtesy Todd’s Kitchen
Prep Time: 10 minutes
Inactive Prep: 48 hours
Yield: 4 cups
1 cup - Soaked Almonds
4 cups - Water
Pour Almonds into a glass bowl filled with Water. Let soak 24-48 hours.
Drain out liquid. Place 1 cup of Soaked Almonds and 4 cups Water into a blender. Blend for 2 minutes.
Place a strainer lined with 4 layers of cheesecloth over a glass bowl. Pour almond milk onto cheesecloth.
Add sweetener if desired. Stays good in fridge for 3 days.
When I made almond milk, I made it myself with blanched almonds, or I blanched them before starting. I also put about 1/4 teaspoon of salt per quart.
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