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Homemade Almond Milk

May 9, 2014 | By | 1 Reply More

homemade almond milk

Homemade almond milk belongs in my file folder labeled, “Holy $hit! I can make that myself?!” We recently started making smoothies in the morning because it’s a great breakfast that doesn’t leave us with brain fog by mid-morning. Almond milk is part of most of our smoothies, and we always bought the best, unsweetened, organic brand that we could find. But, even that has additives.

Even though I didn’t need another project, I experimented with making my own homemade almond milk. Turns out that it’s easy as can be, and I can trust that it contains only almonds and water. As for almonds, even those labeled “raw” really aren’t. Almonds grown in the U.S. and sold in retail stores are required to be pasteurized by one of three methods: steam, freezing, or spraying them with a light layer of toxic, carcinogenic jet fuel additive called propylene oxide or PPO. Apparently, our government feels the need to protect us from the dangers of truly raw almonds.

If it is important to you that your almonds are truly raw – and it is to me – you can either buy almonds that are grown abroad or you can buy direct from a farmer. I have done both. Amazon sells unpasteurized almonds grown in Spain, and they are very good. However, my favorite way to get the raw goods is to buy direct from a farmer. I buy from Anderson Almond farm in California. I get a 12-pound box of delicious certified organic almonds shipped directly to me and feel good about the product itself and about supporting the farm.

As for cost, making your own in this case isn’t necessarily a money saver unless you can get a great price on the almonds. I have found that the cost is slightly higher for me compared to just buying almond milk, but I feel better having control over the ingredients. I make the almond milk in my trusty Vitamix, and I recommend using a blender – instead of a food processor – if you have one. You can use cheesecloth as a strainer, or you can invest in a nut milk bag.

I made the most basic recipe first using only almonds and water since I thought I’d be using the almond milk solely for my morning smoothie. I’ve never been one to drink a glass of milk by itself, without a chocolate chip cookie. But, I did taste a little of this out of curiosity, and it was so good! Creamy but light, and very refreshing with a subtle almond flavor. When you blend in any of the optional ingredients, you’ll have an over-the-top treat that stands on its own.

Homemade Almond Milk

1 cup raw almonds

3 cups filtered water

Optional flavor enhancements: pitted dates, vanilla beans, cinnamon, raw honey or maple syrup, pinch of sea salt

Step one:

Soak almonds in water for 24 hours. This step will plump them up and create a much more creamy result. Drain and rinse the almonds.

Step two:

Place almonds, water, and any other optional ingredients in a blender. Blend for a full 2 minutes. Using a nut milk bag or a fine-mesh sieve lined with cheesecloth, strain the almond milk. Gather the cheesecloth or bag in both hands to squeeze out any remaining liquid.

Enjoy a glass and then store the rest in the refrigerator. Homemade almond milk contains no preservatives (YAY!), so it won’t last as long as commercial brands. Plan to use your almond milk within a few days and then make a fresh batch.

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Category: Food, General, Recipes

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