Almond milk and cream ("Doim" almonds)

Drinks 306 Last Update: Jun 07, 2022 Created: Jun 07, 2022 0 0 0
Almond milk and cream (
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Cream and Milk. Those two products that we are used to and know very well where they come from.

Ingredients

Directions

  1. 1. Rinse a glass of almonds well.
  2. 2. Pour boiling water over almonds for three minutes.
  3. 3. Drain on a sieve, and rinse with cold water.
  4. 4. And very easy to clean. Just do not press hard, otherwise, the tonsils just shoot into the surrounding space.
  5. 5. And now the almonds need to be ground.
  6. 6. Pour a glass of water into a container with almonds, and continue to grind.
  7. 7. Continue whisking.
  8. 8. Then we put the mass that turned out into a strainer and practically squeeze out all the liquid from the hammer-nut-almond mass.
  9. 9. It turned out nothing more than almond cream. Thick, fragrant, and ... imagine - fatty.
  10. 10. Let's put them in a milk jug. And let them stay. They are waiting for their time.
  11. 11. And in the remaining mass, add two more glasses of water.
  12. 12. Let's put it in a cool place for now. Let it cool. And then. Then both cream and milk can be consumed in the form familiar to us and in the traditional way.

Almond milk and cream ("Doim" almonds)



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Cream and Milk. Those two products that we are used to and know very well where they come from.

Ingredients

Directions

  1. 1. Rinse a glass of almonds well.
  2. 2. Pour boiling water over almonds for three minutes.
  3. 3. Drain on a sieve, and rinse with cold water.
  4. 4. And very easy to clean. Just do not press hard, otherwise, the tonsils just shoot into the surrounding space.
  5. 5. And now the almonds need to be ground.
  6. 6. Pour a glass of water into a container with almonds, and continue to grind.
  7. 7. Continue whisking.
  8. 8. Then we put the mass that turned out into a strainer and practically squeeze out all the liquid from the hammer-nut-almond mass.
  9. 9. It turned out nothing more than almond cream. Thick, fragrant, and ... imagine - fatty.
  10. 10. Let's put them in a milk jug. And let them stay. They are waiting for their time.
  11. 11. And in the remaining mass, add two more glasses of water.
  12. 12. Let's put it in a cool place for now. Let it cool. And then. Then both cream and milk can be consumed in the form familiar to us and in the traditional way.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.