|Posted on 28 April, 2017 at 14:00|
In the past, the thought of making home-made almond milk, made me tired. Long drawn out processes, are always daunting. I am happy to say, I don't feel that way anymore. After much consideration, I came up with a great idea, and it was simple.
If you've heard of the original process using cheesecloth and squeezing, I have simply replaced it, with the filtering action of the bodum. The bodum was introduced by a Danish gentleman, Peter Bodum in 1944. It is essentially a french press coffee maker, that was initially fitted with either a cheesecloth or metal filter.
The great thing is that most of the process takes place in the bodum, itself. Therefore, easy cleanup.
Here's what you do....
1. Soak 1 cup of almonds for approxiamately 12 hours, in pure water, in the bodum
2. Drain and rinse the almonds thoroughly in clean water
3. Combine the almonds with 4 cups of water in your blender, and chop/mix thoroughly
4. Pour mixture into bodum, and "press" or "plunge" 3 -4 times
5. Now, pour out almond milk into glass pitcher
6. Remaining chopped almond mix can be put into the blender again and more water added. Repeat #3 - #5, at least 2 more times
Essentially, you are trying to extract as much of the almond, as you can. Thereby, making it more nutrient dense, smooth and delicious.
Sugar/ stevia or even dates can be used for sweetening. Of course, cocoa powder is added (to taste) for your chocolate flavour.
Give it a try folks, and let me know your thoughts.......