Keto, LCHF: Recipes, Rules, Description
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To prepare almond milk you will need:
- 150 g of almonds;
- water for soaking;
- 750 ml of water for making;
- a pinch of salt;
- a sweetener if desired: liquid stevia or powder, erythritol.
Soak the almonds in clean or boiled water overnight. This will help soften the nuts and improve the consistency of the milk.
After soaking, rinse the almonds thoroughly under running water and drain the water.
If the almonds are not blanched, remove their skins.
Transfer the almonds to a powerful blender and add 750 ml of fresh water.
Add a pinch of salt and, if desired, a sweetener.
Blend the almonds with water on high speed until smooth, about 1-2 minutes.
Place cheesecloth or a fine sieve over a deep bowl or pot and carefully strain the almond mixture.
Squeeze the remaining liquid from the almonds to get as much milk as possible.
Pour the almond milk into a bottle or airtight container and store in the refrigerator for up to 5 days.
Tip: Do not throw away the leftover almond pulp after straining – it can be used as an ingredient for baking or added to porridge and smoothies.
