Homemade Almond Milk
Delicious and creamy almond milk. Gut healing, paleo, whole 30, gluten-free, vegan, dairy and grain-free too.
Servings: 1 Litres
- 1 cup Almonds Good quality whole almonds. Plain and unsalted
- 2 cups Water
- Flavoring Cinnam1on, vanilla, Himalayan salt, dates. Skies the limit
Rinse and soak nuts in water for a day or two until they swell up. Keep refrigerated and top up with more water to ensure they're always covered. Alternatively, boil almonds on the stove until they swell up- if you don't have adequate soaking time.
Almonds and water are blended together in a ratio of 1:2. Either with a blender or a juicer/masticator. Slowly blend the two together. If you have a paste forming, keep adding more water to the mix until you get the desired consistency. Keep tasting until you're satisfied that it's creamy in taste but runny enough to become milk. Don't add too much water creating watery tasteless milk.
Drain or sieve the mixture through a stocking or nut bag into a pouring jug. This will ensure you have smooth, pulp-free milk as your end product. Don't throw the pulp away!
The pulp is dried out in the oven on low until completely dry and then blended to a fine powder which is, in fact, almond flour (no need to buy that now either). Almond flour has a host of its own wonderful nutritious uses like making health bread, almond flour healthy cookies, crumbed chicken and falafels to name a few.
Now that you have a perfect creamy pulp-free milk, bottle them. Just like ordinary milk this stuff goes sour after a few days. They store well in the freezer for weeks! Make sure you use freezer-friendly glass.