Almond Milk
Ingredients
Directions
Grate the blanched almonds using a nut grater.
Pour the cold water over the grated almonds and let it sit for 10 minutes.
Squeeze the mixture through a clean cloth to extract the milk.
Serve immediately, as it sours easily.
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
- Blanched almonds
- Provide the fat and protein that become the milk's body and richness once steeped and pressed.
- Cold water
- Extracts flavour and solids from the grated almonds, forming the liquid base of the milk.
The step that matters
Serve immediately. Homemade almond milk has no preservatives and sours quickly as its proteins and fats begin to break down, so it tastes best when used fresh.
“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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