No, it’s not a spelling error in the title! We have intentionally started spelling certain dairy free versions in this way, keeping in mind the international trends and as well as government regulations. Back to the Recipe now.
- 1 cup almonds
- 4 and ½ cup water
- Water for soaking almonds
- Nut mylk bag / muslin cloth
1) Soak the almonds for minimum of 6 hours to maximum of overnight.
2) Drain away the water. Wash the almonds.
3) Peel the almonds, if not using organic almonds.
4) Blend them with 4 and ½ cup of water (this amount of water can vary between 4 and 5 cups, depending upon for whom the mylk is intended. We recommend high proportion of water for toddlers and small children)
5) Strain the mixture through the nut mylk bag.
6) The clear white liquid obtained is the mylk, while the almond meal left in the bag may be mixed in the flour to be kneaded for chapattis, etc.
* While beginning on the journey of almond mylk, we recommend start with small quantities in one go, gradually increasing their size as per your own body’s calling.