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November 3, 2012

Kath's Nutritious Homemade Almond Milk

I slept over at a friend's house after my Halloween adventure on Khao San Road.  When I was having my breakfast the next day, I  noticed Kath getting busy in the kitchen. I was almost done eating when she informed me she's making almond milk. She asked if I wanted to see how she does it.. I did not want to miss the action. I grabbed my camera and sprinted to the kitchen.

What you need:
A cup of raw almonds
4 cups of water
honey to taste (optional)
A hurom  slow juicer

Place the almonds in a bowl. Pour enough water to cover. Soak for 5 hours or overnight.
Rinse. Add 4 cups of water.
Turn the juicer on. Scoop out the almonds and water and put in the hurom slow juicer.

Hurom Slow Juicer in action. When the milk is extracted it flows into the cup on the right. The almond pulp goes to the cup on the left. The almond pulp can be used to make cookies, bread, patties etc.

 Strain the almond milk through a bag strainer (or through a fine sieve) into a bowl.

 Pour the milk into a jug.

You may want to add honey to sweeten it a bit. I  added ice cubes to mine and drank it plain.

Delicious and nutritious raw almond milk. Shelf life is 3 days in the fridge.

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