To make this almond milk you will need some calico cloth/cheese cloth or a stocking to filter the almond milk. Alternatively you can use a ladyship blender which strains the milk for you and can be found under kitchen appliances.
Soak 2 cups of fresh raw almonds and 1 cup of Pine nuts overnight in a bowl of pure water (The water should be 1-2cm above the nuts to allow for swelling).
In the morning drain the water and rinse the nuts. Add nuts into a blender to about a 1/3rd full, then add fresh water to cover the nuts. Blend on high speed until the mixture begins to spin and you have white creamy looking mixture the consistency of tooth paste (Add more water if you want a thinner milk)
Put the calico cloth over a large glass bowl or container (I prefer to wet the cloth with water first) and then pour some of the mixture on top, wrap the cloth around the mixture and twist the top then Squeeze the mixture through with your hands (The meal and skins left in the cloth can be used in the shower for a great body scrub or in cake recipes)
You will have approximately one litre of silky raw beautiful almond milk left ready to use for drinking, shakes or puddings. I tend to add as little water as possible so that I can get thicker/creamy milk and then put the mixture back into the blender with more water to extract a second lot of more watery milk. This almond milk will keep for 2-3 days in the refrigerator.
Shelley Young’s version of this recipe can be found on page 30 of her recipe book- back to the house of health; plus lots of other great recipes.
- 2 cups of fresh raw Almonds
- 1 cup of Pine nuts
- Alkaline water