Recently, we wrote about one substitute for cow’s milk: soy milk. Today, we would like to focus on another plant-based milk: almond milk.
Almonds are native to the Middle East and were actually found in Tutankhamun’s tomb! Almond milk was used as a substitute for animal’s milk because it didn’t spoil as quickly. Today we use it because it has no cholesterol, is very low in saturated fats, high in protein, high in calcium and has all the creaminess and fullness of taste we are accustomed to from animal’s milk.
Commercially produced almond milk is not available in Egypt (as far as we know). However, it is incredibly easy to make!
Makes about 1 liter of almond milk.
- 1 cup of soaked raw almonds (not roasted or salted)
- 4 cups of water
- Soak the raw almonds in enough water to cover them for about 3 hours. Sometimes I soak them overnight while I sleep.
- Rinse the almonds in a strainer.
- Add 1 cup of almonds to your blender.
- Add 4 cups of water and mix well (about 2 minutes).
- Pour the milk through a filter, very fine strainer, or cheesecloth to separate the remaining almond chunks. A smooth, creamy milk should result.
6. Discard the remains in the filter, or store and use them in recipes for pie crusts, etc.
7. Pour the milk into containers for storage in the refrigerator.
Now, you’re ready to enjoy your creamy drink! It can be used any and all of the ways cow’s milk can. So, if you need some plant-based milk, but can’t find soy milk, try making your own almond milk! Some people even think it tastes better than soy milk.
What do you think?