Almond Milk From Oster Recipes

ALMOND MILK

Steps:

• Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
• Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
• Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
• Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.

ALMOND MILK FROM OSTER®

Steps:

• Place almonds and water in Oster® Versa® Performance Blender.n
• Blend on HIGH for 1 minute.n
• Strain mixture through a fine-mesh sieve lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.n
• If desired, return strained milk to blender and add honey and salt; PULSE on HIGH 2-3 times to combine.n
• Transfer to a covered container; refrigerate until cold. Use within 3 days.n

ALMOND MILK FROM OSTER®

Steps:

• Place almonds and water in Oster® Versa® Performance Blender.
• Blend on HIGH for 1 minute.
• Strain mixture through a fine-mesh sieve lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.
• If desired, return strained milk to blender and add honey and salt; PULSE on HIGH 2-3 times to combine.
• Transfer to a covered container; refrigerate until cold. Use within 3 days.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

ALMOND MILK FROM OSTER®

Steps:

• Place almonds and water in Oster® Versa® Performance Blender.
• Blend on HIGH for 1 minute.
• Strain mixture through a fine-mesh sieve lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.
• If desired, return strained milk to blender and add honey and salt; PULSE on HIGH 2-3 times to combine.
• Transfer to a covered container; refrigerate until cold. Use within 3 days.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a blender. Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes. Add remaining 3 cups water and vanilla; blend until frothy. Pour through a fine sieve into a bowl and discard solids. Almond milk can be stored in refrigerator up to 5 days. Shake before serving.