Fresh Squeezed Almond Love

11 May

 

Who would have ever thought you could make “milk” from almonds…or any type of nuts for that matter?!  If you haven’t make your own almond milk before you need to try it! Seriously. I think I may have a new addiction and I don’t know if it’s because it tastes so fresh and has a gorgeous rich creamy white color, or if it’s the fact that you can literally “juice” an almond. I must admit I have always been easily entertained, but the whole milking process is pretty darn fun! It doesn’t require too much work and your end results are worth your milking efforts! I did a little research on line to see exactly how you make almond milk. I was pleased to see how easy it really is. Here is what I came up with:

Almonds...ready for their bath

Almond Milk:

4 C. Raw almonds

8 + C. Water (for blending & soaking the almonds)

Pinch of Salt

Blender

Cheese cloth or nut-milk bag

2 Lg. bowls

You’ll want to put your almonds and pinch of salt in a bowl with enough water to cover them so they are fully submerged. You’ll want to soak them like this for 8-12 hours. Perfect to do before bed or before you go to work in the morning. I covered my bowl with a clean towel and left it on the counter overnight. You wouldn’t think it was possible, but all my little almonds plumped up and absorbed a good portion of the water. Before blending your almonds you’ll want to put them in a colander and rinse fresh water over them. Unless you have a huge utility sized blender you’ll probably want to blend your almonds 1 heaping cup at a time.

Ready for some blender action...

So, put one heaping cup of your water logged almonds in the blender with about 2 cups of water. Blend for a little over a minute until the water turns white with small almond particles. I wanted to make sure I got all that almondy taste packed into the water. I wasn’t able to get my hands on a nut milk bag, which would have made the milking process much easier, but no worries cheesecloth works just as well, but you may need an extra pair of hands.

Straining perfection...Cheesecloth worked like a charm!

I purchased my cheesecloth from The Fresh Market, but I think other health food stores and definitely online would have a nut milk bag. I had Ryan hold the cheesecloth square in cupped hands over a clean bowl. I poured the almond mixture straight from the blender through the cloth. I helped guide it with a spoon and when most of the almond milk had drained through the cloth I gave it a good squeeze to get all of the liquid almond deliciousness out of the cloth.

Don't toss this goodness!

Before you toss that beautiful almond meal you have left in the cheesecloth…wait! That is perfect to add to oatmeal, breads, muffins, pancakes, crackers, you name it. Talk about a no waste project! You’ll do the cheesecloth squeezy routine roughly 4 times. Feel free to add more or less water depending on how thick you want your almond milk to be. I enjoy it plain, but you could add vanilla, honey, or cinnamon to it for a little pizazz. You can use it in hot or cold cereals, smoothies, teas, coffee, soups…nearly anything! I would be careful with baking projects and research a little online first before substituting it for dairy in certain recipes.

Final product...yum!

This almond milk is so rich and creamy. It has a delicate light and refreshing taste. If you haven’t tried almond milk before…homemade is the way to go. I’m definitely going to be purchasing a nut-milking bag. Here is a link to one I found online that is reasonably priced and reusable. I think it will be perfect to help speed the actual milking process along with less chance of spilling the almond meal into the bowl of perfectly strained almond milk.

Store bought almond milk is good, but nothing beats the homemade taste of fresh almond milk. Plus it is packed with calcium, vitamins A,E,  and D. Not to mention the antioxidants found in raw unprocessed almonds. Your body will thank you for this almond opportunity. Ha! You can store your fresh almond milk in an airtight container in the fridge for a week. I can guess you’ll be making another batch in no time.

You’ll have to let us know what you think!



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