Almond Milk
Ingredients
Directions
Make the milk
Soak the almonds in water overnight.
Drain and rinse the almonds, then blend them with 4 cups of fresh water until smooth.
Strain the mixture through a cheesecloth or fine sieve to extract the milk.
Finish and serve
Sweeten to taste if desired, and serve chilled.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Almonds
- Provide the fat, protein and flavour that make up the body of the milk once blended.
- Water
- Hydrates the almonds and carries their solids into a pourable liquid when blended.
The step that matters
Straining the mixture. Blending leaves fine particles suspended in the liquid, and skipping a thorough strain through cheesecloth or a fine sieve leaves the milk gritty.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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