For those of us who can’t (or choose not to) drink cow’s milk, the only supermarket option is to buy non dairy drinks in one of those unrefrigerated cardboard containers. Now I’m thankful for the convenience of those containers when I’m baking or making quick smoothies, but sometimes I just crave something “fresh” to drink or dip my cookie in. I finally realized that the answer is to make almond milk…from scratch. It’s so, so easy! And besides the fresh taste, there are so many other benefits to make almond milk at home:
* Your almond milk will be free of the many additives–like soy lecithin–which seem to be in every commercial almond milk.
* Your body will more readily absorb the vital minerals in your homemade almond milk because of soaking to remove phytic acid.
* Homemade almond milk is the only milk that can be successfully used in almond milk yogurt. (which yes, I’m still working on and a recipe will be coming soon)
I’m sad to report that although you would think that making almond milk at home would save you some money, it really doesn’t. Even if you buy raw almonds in bulk like I do, your homemade almond milk will probably cost the same as those boxed cartons at the supermarket.
But, boxed almond milk tastes like the box and there’s no making almond yogurt out of boxed almond milk. So there are times when it’s definitely worth the effort to make your own almond milk. And the good news is that you can use the same technique to make other non dairy milks. Hemp is readily available in stores now and it makes the quickest, easiest non dairy milk ever!
HOMEMADE ALMOND MILK
* 2 cups raw almonds
* 4 cups filtered water
* 2 tablespoons sea salt
* 2 tablespoons honey, maple syrup, or cane sugar (or more to taste)
1) Combine sea salt, filtered water and almonds and soak for 12-24 hours.
2) Drain and rinse almonds well. Place in blender or Vitamix and add 4 cups of fresh unfiltered water and sweetener.
3) Blend on highest setting for two minutes
4) Using unbleached cheesecloth, or “nut bag”** squeeze the almond milk from the pulp.
5) Use immediately or refrigerate to enjoy for up to 3 days.
**You can purchase “nut bags” specifically made for making nut milk online. Another simple option is to use “paint straining” bags available (at a very low cost) at your local hardware store. (see picture below)
HOMEMADE HEMP MILK
* 1/2 cup shelled hemp seeds
* 3 cups filtered water
* 1 tablespoon honey, maple syrup or cane sugar
* pinch sea salt
1) Combine all ingredients in blender. No soaking necessary!
2) Blend on highest setting for two minutes
3) Let sit for ten minutes (to allow hemp pulp to settle) and carefully strain.
4) Use immediately or refrigerate and enjoy for up to 3 days.