Using only 1 cup of almonds; Half a liter of milk, 100 grams of cheese and 1 glass of yogurt drink can be made. In just 10 minutes after softening the almonds in water. With the bonuses of 3 times less greenhouse gas emissions than animal milk, a comfortable digestion, and not contributing to the cruel dairy industry 😊
The production logic of many plant milks is the same. It is an extremely easy process that consists of softening the product you are going to milk (there is no such step in oats), adding water to the desired density, passing it through a blender, straining with cheesecloth or a straining bag, and which does not require you to buy vegetable milk from the market.
Generally, almonds are kept in water for 5-6 hours or longer, but soaking in boiling water for 2 hours is also sufficient. I peeled the almonds so that the milk, yogurt drink and cheese were white in color, but you can also do it without peeling. Even if you peel it, don't throw away the shells. Since the crust is also very useful, you can use it by adding it to cakes, cookies or energy balls. Garlic and dill are optional when making the almond curd. You can add any fresh herbs, nuts and spices you want.
You can consume the milk in the refrigerator for up to 3 days, and the cheese in the refrigerator for up to 1 week. You can freeze the cheese. Consume yogurt drink immediately. When you wait, it doesn't taste as good as when it was first made.
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PORTION:
Milk - 500 ml
Yogurt Drink - 250 ml
Cheese - 100 g
DURATION:
Soak almonds for 2 hours
Milk, yogurt drink and cheese making 10 minutes
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INGREDIENTS
For almond milk
• 1 glass of raw almonds (125 g)
• 3 glasses of water (750 ml)
🗒 120 g of pulp remains from milk
For the almond yogurt drink
• Almond pulp (20 g)
• 1 glass of almond milk (250 ml)
• 1 tablespoon of lemon juice (15 ml)
• 1/4 tablespoon of salt
For the almond cheese
• Almond pulp (100 g)
• 1.5 tablespoons of olive oil (22 ml)
• 1 tablespoon of lemon juice (15 ml)
• 1/2 teaspoon of salt
• 1 clove of garlic (3 g) - optional
• 1/2 teaspoon dried dill - optional
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🥛Almond Milk
• Soak raw almonds in boiling water for 2 hours and strain. Peel the skins off and put them in the blender.
• Add drinking water on top and pass through a blender for about 2 minutes until homogeneous.
• Put the straining bag in a salad bowl, pour the milk into the bag and strain it by squeezing it well. If you don't have a pouch, put cheesecloth on top of the bowl, pour the milk into the cheesecloth and strain it by making it like a pouch from the edges. Your milk is ready.
📌Reserve 1 glass of the milk for ayran.
📌 Take the almond pulp remaining in the pouch/ cheesecloth in a bowl.
🥛Almond Yogurt Drink
• Put the reserved 1 glass of almond milk and 20 grams of pulp into the blender. It's okay if you don't put the pulp, but I prefer to put it because it looks more like buttermilk texture.
• Add salt and lemon on top and cook for 1 min. run through the blender.
Hop ayran is also ready 😊
🍚 Almond Cheese
• Add olive oil, lemon juice, salt, crushed garlic and dried dill to the remaining 100 g of almond pulp and mix well with a fork.
Enjoy your meal.
Vegthings ♥︎