Occasionally I make my own Almond milk, and although I have two packs of longlife almond milk in the other cupboard, the Blanched Almonds that I have have an even shorter date on them so I thought I would make myself a batch for this week.
It's really simple to do, you simply soak 200g of blanched almonds overnight in enough slightly salted water to cover them. In the morning drain them through a sieve and give them a quick rinse. Then add the almonds and one litre of cold water to a liquidiser.
I tend to add the water in two halves, that way I can see in the first half that the almonds are whizzing up nice and small and the liquidiser doesn't overflow. Once they are whizzed to oblivion I add the rest of the water and quickly whizz again to combine it all equally.
Then it's just a case of pouring through a muslin bag, giving the bag a good squeeze once the drips have stopped. One litre of water and 200g of almonds give you just over a litre of Almond Milk.
Yes it works out more expensive than buying the packs of almond milk in the supermarket BUT and to me it's a big but ..... the only ingredients in the homemade milk are almonds and water, in the various supermarket versions there is a long list of ingredients with the almonds making up only 2% of the total.
I'm just racking my brains trying to think of something to use the leftover powdered almonds in. I usually give this to the chickens, and will do again if I can't think of something by the end of today, at least this way I am sort of trading it for eggs .... but there must be something I can add it to.
My first thought was to use it like 'ground almonds' but it only has a very mild almond-y taste, maybe adding some almond essence to this would work ... see I am thinking as I type.
Any suggestions gratefully considered.
Today is a No Spend Day