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Vanilla almond milk skin#
If I am correct in that assumption, yes, you leave the skin on while soaking and then mixing your soaked nuts with water. Monika, I am assuming you mean the brown skin on the almonds. If it separates, just give the jar a good shake, or stir it well with a spoon. Pour the milk into a tightly lidded pitcher or jar and refrigerate.Wash your cheesecloth clean under running water (rinsing with filtered water), wring it well, and hang it over the edge of a counter or over a chair to dry.Squeeze as much milk out as you can, twisting the top down onto the ball of pulp, and pressing the milk out between your hands.Take care not to let the pulp ooze out of the edges of the cheesecloth. After about 20 minutes, all told, carefully draw up the edges of the cheesecloth and twist them together as you start to press on the ball of pulp to extract the remaining milk.When you start to see a lot of pulp and not much liquid – usually within about 5 minutes – gently use a spoon to push some of the pulp aside so you can pour more milk through. Once you've finished blending, and once the flavorings and sweeteners are to your liking, pour the almond milk through the cheesecloth lined strainer.If you think it needs more vanilla flavor, add more extract or vanilla bean paste, and blend for another minute. If it needs more sweetness, add it now and blend for another minute. After you’ve finished blending (whether or not you’ve used a vanilla bean), taste the milk.Then, blend for another 10 - 20 seconds before straining. Let the milk sit in the blender for at least an hour, to allow the flavors to infuse.(Butter muslin can be purchased from cheesemaking suppliers, or at crafts and fabric stores, where it’s called “90 muslin”). Cover the strainer with butter muslin or several layers of medium weave cheesecloth.
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While the blender is running, set up a strainer over large measuring cup or bowl.If you want a milk that’s thinner than regular cows' milk, add even more filtered water. Less water will produce a thicker, more intensely flavored milk. Scrape down the sides and add up to 2 more cups of filtered water to the blender. You should also add your sweeteners, if using them. Drain the nuts and put them in a blender with 1 ½ cups of fresh filtered water.Soak the nuts in 2 cups of cold filtered water at least overnight – 24 hours is even better.