A couple weeks ago, I made homemade almond milk.
Why homemade instead of store-bought? The store-bought has some unpronouncable ingredients in it, if you like to steer clear of that kinda thing.
Homemade is also thicker and creamier than the store-bought.
Plus I just wanted to try it. To say I did.
So if you have lots of raw almonds you want to play with, try it!
Here's how it went down...
Copied from: NomNom PaleoHere’s what to gather to make 3 cups of almond milk:
- 1 cup organic raw almonds
- 2½ cups water, plus extra for soaking
- 1 teaspoon vanilla extract
- pinch of sea salt
- nut milk bag or cheesecloth ($3.99 from Bed Beth and Beyond!)
1. Measure out 1 cup of almonds…
2. Rinse well
3. Transfer almonds to a large pitcher or bowl
4. Add at least twice the volume of water to the bowl
5. Cover with a towel and let the almonds soak at room temp for 12-24 hours
6. Strain the almonds in a colander and rinse again
7. Add almonds and fresh water (2 1/2 cups) to high speed blender-- a powerful one
8. Add vanilla and pinch of salt
9. Blend on high until nuts are pulverized
10. Grad a nut milk bag or cheese cloth and place it inside a pitcher
11. Pour in almond milk
12. Slowly squeeze out milk from top to bottom of the bag
13. Keep the milk in the frig for up to 4 days!