Pettite Two a Pret

Hello and Happy Friday,

Since last year, I have been experimenting with different plant-based milks. It took me a while to get used to preparing them and using them instead of store-bought. They are very easy, but they don’t last for more than 3 days, and I usually don’t use too much. But lately, as I am learning to prepare matcha latte myself, I have started using them more and more. My favorite is the almond milk. It tastes so good, like real milk but without the strong milk taste.
While preparing this milk, I realized you can actually prepare almond cream as well. Well, kind of 🙂
After preparing the milk, when you leave it in the fridge, it separates from the water, and on top is a very creamy liquid consistency, and this is exactly like a fresh crème.
Easy, Quick, Versatile.

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Servings:500-600ml

Time to prepare: 5-7 min

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How to:

1. Soak the almond in 1 L of water and leave it for a couple of hours, best overnight.
2. Before blending throw away the water you soaked the almonds and wash them.
3. Place them in a blender and add 500-700 ml of water.
4. Add salt and oil ( I add grapeseeds as it doesn’t have any taste or smell).
5. Blend for 1 min or a few pulses on high speed.
6. Using cheese clothes strains the mixture.
7. Don’t throw away the pulp, we’re gonna make cookies or croakers ( next recipe).
8. You can use it right away with hot drinks, just drink it like this, or with meals.
9. You can add vanilla and a date, and reduce the salt to just a pinch if you prefer a more flavored and sweet version.
10. It will last fresh about 3 days in the fridge, after that it will taste like buttermilk, and you will not be able to use it for hot drinks, but just for cooking.
11. After a few hours in the fridge, the water is separating from the almond, and on top, you have almond creme. It is perfect for salad sauces, pasta, and some types of stew, such as this one.
12. Enjoy 🙂

My attempt to prepare homemade matcha.

This is when the water separated, and the almond creme consistency is on the top. When I scoop all of the cream, the rest of the water has the taste of whey, similar to regular milk, probably because of the salt. Or maybe it’s just me who thinks it tastes like this.

This is after scooping the cream out of the milk after the separation of the water.

Enjoy either of them, it is very tasty, I find this milk the best so far 🙂