Almond Milk
Made at home, affordable, gluten-free,
and just the way you like it!
Makes 1 quart
- 4 ounces blanched* almonds (by weight)
- about 1 quart water
- 1/4 teaspoon salt
- 1/8 teaspoon xanthan gum or guar gum (optional)
Put almonds in the blender with 2 cups of water. Blend until completely smooth. Pour through a juicer (I have an old Acme Juicer. I line the basket with a strip of paper toweling to screen out the finest particles) or pour into a collander lined with a large piece or muslin fabric or a muslin bag. Squeeze out the juice until the pulp is dry. Rinse out blender, blend with salt and xanthan gum. Chill. If you wish to sweeten it, do it after chilling.
Blanched almonds
In case you do not have a source, you can make these at home. They are also useful for baking into light breads.
Bring a large pot of water to a boil and turn off heat. Drop in almonds. Leave for 2 minutes, then pour almonds into strainer or collander. Cover with cold water. Peel almonds by slipping each nut from its skin. Place almonds on a towel paper lined cookie sheet and dry in an oven set on its lowest temperature setting.