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Almond milk with a Sana juicer, strained through the Sana nut milk bag

Almond Milk with a Sana Juicer

Fresh almond milk made from soaked almonds and water, pressed through a Sana horizontal juicer.
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Prep Time 15 minutes
Soaking 8 hours
Total Time 8 hours 15 minutes
Servings: 2 glasses (about 450 ml)
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

Almond milk
  • 150 g raw unsalted almonds about 1 cup, plus water for soaking
  • 500 ml cold filtered water 2 cups
Optional
  • 1 soft date pip removed
  • ½ tsp vanilla extract
  • 1 pinch salt

Equipment

  • Sana 707, 727 or 929 juicer with homogenising and fine screens
  • Jug
  • Ladle
  • Sana nut milk bag (optional)
  • Glass bottle

Method
 

Soak
  1. Cover the almonds with plenty of cold water and soak for at least 4 hours, preferably overnight (in the fridge on hot nights).
  2. Drain, rinse well and discard the soaking water.
Press
  1. Fit the homogenising screen and feed the almonds in a small handful at a time, with the date if using. Keep a container under the juice outlet as well as the front.
  2. Tip the almond paste into a jug, add the 500 ml of cold water, stir well and leave for 5 minutes. Stir again.
  3. Swap the homogenising screen for the fine juicing screen.
  4. Ladle the almond mixture slowly into the hopper and collect the milk from the juice outlet.
Finish
  1. For a smoother milk, strain it through a nut milk bag and squeeze gently.
  2. Stir in the vanilla and salt if using.
  3. Pour into a sealed glass bottle, refrigerate and use within about 48 hours. Shake before pouring.

Notes

For a richer milk use 375 ml of water; for a lighter one, 750 ml. Keep the pulp for baking or dry it into almond meal.