Making your own Almond Milk

I have changed the way I have been eating for the past few months. Due to my stage 4 kidney disease-and being so close to stage 5-I didn’t have a choice. I used to love milk until it chose not to love me back-so I started drinking almond milk. Now I try to buy as organic as I can afford to. Due to me wanting to know more of where and what is in my food- I started making my own Almond Milk. It is so much simpler than I ever imagined and actually tastes a lot better than store bought. So I hope if you have tried it in the past-that you will try making it and change your mind about it. (i will be posting recipes for my rice and cashew milk soon)

RAW Almond Milk
1 cup raw organic almonds
4-5 cups of filtered water
These are optional depending on your taste
2-3 tbs of Raw Organic honey or soaked dates (2-3)
a pinch of salt

FIRST
Soak your almonds over night in filtered water- make sure all of the almonds are covered in the bowl

SECOND
Drain your almonds and add them to your blender
Add in 4-5 cups of water-depending on how thick or thin you want your milk to be
THEN Blend it up for 3-4 minutes (more depending on your blender)

THIRD
Strain the pulp out of the liquid using a cheese cloth-nut bag or fine mesh strainer BUT SAVE the liquid as THAT is your almond milk-I store the milk in a container in the fridge for up to 5 days.

NOW the Pulp IS Delicious!!! you can put it in your dehydrator (use the fine sheet that came with your dehydrator) and once it is dry you can use it in cereals or yogurts AND even grind it up for almond flour!!!
NOTHING goes to waste and it is so delicious!!!!!

5 Comments for “Making your own Almond Milk”

  1. 1Jane Cantral

    I so want to try this! I love the coconut almond milk I wonder if you’d use coconut milk as part of the water or if you use flakes. I’m sure using a fresh coconut would give the best flavor…. my brain is thinking….

  2. 2kellyd

    OH yes!!!!! IM GOING TO BE PUTTING MY RECIPE UP FOR COCONUT MILK AS WELL!! SAME THING but YOUR IDEA SOUNDS DELISH!! I LOVE VITACOCO

  3. 3Egi

    The almonds are sokead first over night to start the sprouting process and to wash out the enzyme inhibitor that nuts/seeds have in them. The reason she blanched them in the hot water was to remove the skins and only to remove the skins. You do not have to do that after you soak/sprout your nuts usually but to keep the nut cheese looking like and feeling like traditional cheese is why roving the skin was done here. Probiotics is the culture used to start the fermentation.

  4. 4Carroll

    Your style is so unique in comparison to other people I
    have read stuff from. I appreciate you for posting when you have the opportunity, Guess I’ll just book
    mark this page.

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