ALMOND MILK
INGREDIENTS:
110 g raw almonds, soaked in water overnight
200 ml water
Pinch of salt
METHOD:
Rinse and drain almonds.
Add all ingredients to the pitcher, put the lid on and lock to the correct position,
select the Nut/Oat milk program.
At the end of the program, place a fine mesh strainer over a bowl. Line the strainer
with a cloth such as a cheese cloth and pour the almond milk into the strainer to
remove the pulp. A spoon can be used to stir and press the pulp, so it speeds up the
process and allows the milk to drain thoroughly.
Allow to cool to room temperature, then transfer to airtight bottles/containers.
It can be stored in the fridge for 3 to 4 days.
Shake before drinking.
OAT MILK
INGREDIENTS:
90 g rolled oats
950 ml water
Pinch of salt
METHOD:
Add all ingredients to the pitcher, put the lid on and lock to the correct position,
select the Nut/Oat milk program.
At the end of the program, place a fine mesh strainer over a bowl. Line the strainer
with a cloth such as a cheese cloth and pour the almond milk into the strainer to
remove the pulp. A spoon can be used to stir and press the pulp, so it speeds up the
process and allows the milk to drain thoroughly.
Allow to cool to room temperature, then transfer to airtight bottles/containers.
It can be stored in the fridge for 3 to 4 days.
Shake before drinking.
