Handmade Almond Milk

Handmade Almond Milk

1. Wash the almonds, soak them in clean water for 3 hours or put them in the refrigerator overnight

2. Put the soaked almonds into the food processor and add twice as much cold water

3. Beat the apricot juice at high speed for 4 minutes with a blender

4. Then pour all the whipped apricot juice from the gauze bag or slip through the net. This is the first pass of the apricot juice

5. Use a flat spoon or a juicer to gently press the surface of the almond dregs to let all the apricot juice drip clean

6. At this time, put the almond diced into the blender again

7. Add water again and beat at high speed for 4 minutes

8. At this time, separate the apricot juice for the second time, squeeze all the apricot juice and mix the two apricot juices evenly for later use.

9. The remaining almond residue can be used as the raw material for the exfoliating mask.

10. Add half of the apricot juice to rock sugar and boil on low heat to make almond milk, the other half can be stored in the refrigerator

11. The remaining almond milk can be stored in the refrigerator for 3 days, and it can also be heated to 80 degrees to add starch, keep stirring, turn off the heat and cool to make almond tofu.