Almond milk is pretty easy to make. It’s similar to making soy milk but less work. Here’s what you need:
It’s best to make your own almond milk because the ones you get in the shop contains a pathetic percentage of almonds basically just water. It’s a lot cheaper to make your own and you get a better quality without additives and preservatives. Plus it’s fresh so it’s packed with organic vitamins and minerals
1 Cup Almond
3 1/2 Cup Water
Muslin Cloth
1L Bottle
Preparation:
Soak almonds overnight.
Put in a blender and add water just enough to cover the almonds. Blend. Add a bit more water if it gets a bit too thick.
Pour the rest of the water into the blender.
Pour over a muslin cloth with a big bowl underneath.
Squeeze the milk out of the pulp.
Transfer milk into the empty bottle.
Refrigerate.
Shake well before using.
Benefits of Almond Milk
Half cup of almond milk and half cup of black grape juice make the purest blood.
Because it doesn’t require heating up, almond milk is full of enzyme, vitamins, and organic minerals. It means it is easily absorbed by the body.
The pulp? Use it to make (vegan) almond cookies.
I am an aspiring cook and baker who is also an aspiring blogger. I am a fussy eater who actually prefers simple food. Give me a bowl of rice and steamed vegetables with extra virgin olive oil and a dash of salt and you will have given me a real treat. 
Unlike soy milk that needs heating, this one doesn’t. That’s energy-saving. How long should I consume milk after blending?
You should consume it within a week. So it’s wise to make only a liter a week.
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