HOW TO MAKE ALMOND MYLK(Methodology also applies to other nuts and seeds)
Equipment needed - blender like a Blendtec or other high powered blender,nut mylk bag to strain mylk through and bowl into which you will catch the nut mylk as it strains.
Soaking your almonds.
- Use raw, organic almonds.
- Soak the almonds in filtered water with a splash of raw apple cider vinegar.
- The almonds will need to soak in plenty of water for minimum of 8 hours in order and a maximum of 12 hours after which they can start to go bitter.
- The almonds will nearly double in size so allow for that in the soak container since they will expand.
- Try to rinse at least once during the soaking and after 4 hours to give the vinegar time to neutralise the phytic acid.
- Once soaking period is finished you can then rinse the almonds thoroughly.
Blending the almonds.
- The ratio for making almond mylk is 1 cup of soaked almonds to 2 cups of filtered water. Less water will make a creamier almond mylk and vice versa.
- So add your cup of almonds to the blender along with the measure of water you have chosen and blend thoroughly until the mixture is smooth and liquid.
- Pour this blended mixture into the nut mylk bag while holding it over the bowl.
- Start squeezing or milking the bag of blended almond mylk so that the refined mylk comes out through the nut mylk bag. Squeeze until the almond pulp becomes as dry as you can get it.
- You now have almond mylk in your bowl and the pulp in the bag.
- To serve up as an almond mylk drink just blend in a little sweetener like a couple of fresh medjool dates (with stones removed) or some or B Grade organic Maple Syrup ....delicious!
ALMOND PULP RECIPE IDEAS
This can be used just as it is in recipes for raw food desserts, raw food cakes, crackers, nut pates (see picture to right) and cookies etc. It is a popular ingredient for baked goods that are gluten free.
Making your own almond flour
- Spread the pulp thinly onto dehydrator trays and dry overnight (10 hours aprox.) at 35 - 40 degrees celsius.
- Once dried you then empty it into either your blender or food processor and process for a few minutes or until you have arrived at a fine powder which is now your almond flour/meal for using in your dessert or cracker and bread recipes.
If you do decide to dehydrate the almond pulp do not be surprised to see that it turns a light brown colour on the surface of the dehydrated almonds. This is quite normal and does not affect quality of the almond flour. The longer it dehydrates the darker it will go so keep an eye on it as it generally only needs around 10 hours to dehydrate.
High vitamin E, calcium and magnesium content
Almonds contain folic acid, which is believed to reduce levels of homocystein, the amino acid thought to contribute to the buildup of fatty plaque in the arteries.
Almonds assist in controlling diabetes, by lowering blood sugar after meals.
Almonds provide essential anti-oxidants and help in the clean up of the free-radicals in the body.