Almond and Coconut Milk

1: For Almond Milk, soak almonds in water overnight.

2: Drain and rinse almonds until water comes out clean.

3: Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.

4: Balance sieve on top of a mixing bowl. Place muslin on top of sieve.

5: Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.

6: Transfer the almond milk from the mixing bowl to a glass bottle or jar.

7: Store in the fridge and use within 4-5 days. Shake well before use.

8: For Coconut Milk, blend coconut, water and vanilla in a blender for 1-2 minutes.

9: Balance sieve on top of a mixing bowl. Place muslin on top of sieve.

10: Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.

11: Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.

12: Store in the fridge and use within 4-5 days. Shake well before use.