Thursday, May 22, 2014

Homemade Almond Milk

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 Paleo
Here’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!) 
Here’s what you do:
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!



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