My youngest daughter never got into drinking cow juice, and shifted to drinking almond milk at a pretty young age. This version doesn’t taste particularly almond-like, but if you want your milk to taste more of almonds, use those with the skins still on. We found that the soft cheese was better made from the skinless slivered almonds, so which you choose depends on what you’re really after. This milk isn’t sweet; we don’t think that it needs it, although you certainly could add some after straining if you wanted to.
The soft cheese needs the oil adding to it. For some reason, it brings out the flavors and makes the texture smoother and richer.
This recipe is quick and easy to make (once the almonds have soaked).
For the almond milk:
- 1/2 cup slivered or raw almonds , soaked overnight then rinsed
- 2 1/2 cups water
- small pinch of salt for the almond milk
For the soft cheese:
- almond meal left over from milk production
- 1/8 tsp lactic acid
- 1/8 tsp salt
- 1/2 tsp chickpea miso
- 1 tbsp neutral flavor oil
Remove the almond skins (if present) by pinching each one between two fingers. The nut meat will shoot out like a lemon pip. Drain and rinse the almonds.
Put the almonds in a high speed blender with half the measured water for a minute, and blend until smooth.
Line a sieve/chinois with muslin over a clean container, and pour the almond mixture through the muslin to remove the almond pulp. Use the remaining water to rinse the blender out into the muslin. Leave to drain for a couple of minutes, then twist the muslin briefly to squeeze out the remaining milk.
Add the salt and any optional sweetener for the milk to the milk, and store in the refrigerator until needed.
Scrape the almond pulp out of the muslin into a bowl. Add the remaining cheese ingredients. Beat together with a fork; if the mixture is too dry, add a small amount of white wine or almond milk. This will keep in the fridge for at least 2-3 days.