Once you’ve tasted homemade almond milk it’s quite difficult to return to store-bought. From scratch it’s fresh, fragrant, and creamy. An added bonus? You’re able source your own almonds, which results in a noticeable difference in taste and overall quality. I’m not sure anyone really needs another almond milk primer, but I’ve been making this homemade strawberry almond milk a couple of times a week now that berries are in season, and it is devastatingly good. Ripe strawberries plus fresh almond milk were made for each other. And that shade of pink? It triggers some deep pleasure-point in my brain reserved for childhood memories of milkshakes and slather-frosted birthday cakes. If you’ve never attempted to make almond milk – straight or otherwise, this is the tutorial. I use strawberries here, but of course you can trade in blueberries, blackberries, or other favorite seasonal fruit as the seasons progress.
The general jist is the following: soak almonds, drain and rinse, blend with water and any other ingredients you fancy, strain almond milk from almond solids, chill. There are some considerations within these steps as you’re working through the process, particularly when it comes to straining. I’ll highlight the different methods you might consider below. For example, a lot of people recommend using cheese cloth, which I just cannot get onboard with, so I’ll show you what I prefer.
Above: soaking almonds, preferably overnight / pre-blend / post-blend
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