I’ve had almond milk on my to do list for the longest time but since my blender broke, I had no way of making my own homemade batch. It will probably be a while before I bite the bullet and splurge on a Vitamix so I decided to improvise by using my food processor and some cheesecloth. Raw almonds were on sale for 3.99/lb so I grabbed some to experiment with and my first attempt was a success! Here are the detailed steps in making Vanilla Almond milk using a food processor. It involves more steps compared to using a blender but it was worth it for me.
1 – Soak 1 cup of raw almonds in cold clean water and kept them overnight in the fridge.
2 – The next day, rinse the nuts and divide almonds into 2 batches since there is a maximum liquid limit for food processors. Combine one batch of almonds with 2 cups of cold water and 1/2 tsp of pure vanilla extract then pulse for 1-2 minutes.
3 – Assemble a wire strainer on top of a bowl and place 2 layers of cheesecloth on top. Slowly pour the mixture on the cheesecloth lined strainer. It will catch about 95% of the almond pulp.
4 – Repeat step 2 and 3 for the second batch of almonds. (* When using a blender, no need to repeat these steps. just place the soaked almonds in a blender and add 4 cups of water)
5 – I like to strain the almond milk one more time to make sure it is really smooth and there is no hint of grittiness. This extra step can be omitted if desired.
6 – Pour almond milk in a jar and store in the fridge. This yields about 3 1/2 cups and is best consumed within 3-4 days.
On another note, I participated in the Rogue Runner in Temecula yesterday – a 10K 25+ obstacle mud run in Temecula with a couple of friends and we had a great time! The weather was a scorching 90F+ and the hills we climbed were a killer but we made it with only a few minor bruises. I do not have a lof of the muddy pictures, still waiting for the official ones but here are a few from my camera.