Homemade Almond Milk

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  • 1/3 cup raw almonds
  • 2 cups water, plus extra for blanching or soaking


Bring a few cups of water to a boil.
Add almonds.
Boil for about 3 minutes, then strain and spread almonds in a single layer to cool.
When cool enough to handle, slide skins off almonds.
Alternately, soak almonds in water overnight in refrigerator, then remove skins.
Combine skinned almonds and 2 cups water in a blender.
Puree, stopping to shake blender a few times to loosen any almonds from bottom.
Strain milk through a fine meshed strainer and enjoy!
Milk keeps up to 4 days in refrigerator.

Recipe from Central Market Mill Creek - Culinary Resource Center
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