December 28, 2012 by Tammy
A staple in our home is homemade almond milk.
Homemade almond milk is simply almonds and water, and any spices (such as cinnamon) and flavorings (such as vanilla extract) you want to add. It’s delicious in smoothies and oats, and it works well in many recipes that call for milk. Best of all, it’s so easy to make!
Homemade Almond Milk
-1 1/3 C raw, steam-pasteurized almonds (I like Whole Foods 365 brand)
-filtered water, to cover almonds
-4 C filtered water
1. Place 1 1/3 C of almonds in a bowl. Cover the almonds with filtered water.
2. Let the almonds sit for 8+ hours or overnight. You don’t need to cover the bowl, and you can let the bowl sit out.
3. After your almonds have soaked for 8 hours or more (I usually soak for at least 12 hours), pour the almonds and water out into a strainer. Rinse the almonds.
4. Place the almonds in a blender with about 4 C filtered water. Blend on high speed for a few minutes until almonds are in tiny pieces.
5. Place a nut bag in a very large bowl or over a large pitcher. Pour the almond mixture into the nut bag. Let the milk seep out of the bag; then squeeze out the rest with your hands.
6. Store the almond milk in a tightly covered container or 2 in the back of your fridge. I use 2 glass water bottles. I find that the milk stays fresh for about 5 or 6 days.
7. Save the almond pulp and make flour out of it!