Friday, February 14, 2014

Homemade Almond Milk

Here's one of those recipes I've been meaning to try for a while.
Almond milk is a great alternative for those of us who can't tolerate cow's milk
as well as for folks with sensitivities to soy or rice.
Almond milk is easy to make and the best part is
that you can tailor it to your family's taste.

I found this recipe here.
Of course, we tweaked it just a bit.

Homemade Almond Milk
water for soaking
1 C raw almonds
4 C water

Additional options:
sweetener to taste
(maple syrup, honey, stevia, or 4-6 medjool dates)
1 t vanilla
cinnamon or other spices

1. Allow the almonds to soak covered in water 
for up to 48 hours in the refrigerator.

2. After soaking, strain the soaked almonds and toss the soaking water.  
(It can be reused in the garden.)

 3. Place the almonds, four cups of water, and any optional add-ins in a blender or food processor 
and blend on high until the mixture becomes frothy…approximately 1-2 minutes.

4. Pour the contents of the blender through a strainer or cheesecloth and into a 1 quart glass canning jar. Squeeze to extract all the goodness of the almond meal.

5. Store the milk in the refrigerator. 
It should keep for up to 3 days.  (Ours was fine up to a week.)
Shake the jar prior to use.

 Almond milk is a wonderful addition to cereal, oatmeal,
cookie or cake recipes, or as an afternoon reward with a sweet treat.
Score one more for self sufficiency!

See our rice milk recipes here:

Rice Milk I
Rice Milk II

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