Tuesday, October 16, 2012

Homemade Almond Milk

You would think that something as simple as 'almond milk' would have minimal ingredients. Hm. Think again.

In looking at a couple different brands that are deemed natural products, I see ingredients such as rice starch, salt, vanilla, natural flavor (who knows what that really is?), carrageenan, tapioca starch, sunflower lechtithin and potassium citrate.

Um... I just want some milk from almonds. With maybe a little added sweetness...

So, we make our own ;)

First, thank you to my friend that posted this on this Facebook. A great infographic, I didn't have to Google at all ;)




I kind of followed the instructions...

Soak 1 cup of almonds (be sure they are raw unsalted/no sugar) in water over night or 5-8 hours.


Drain the water and discard or alternatively, the graphic indicates that it's good for plants.

And here is when things went a bit awry for Ashley (at 9AM on a Sunday morning while I'm boiling water for my french pressed coffee). BTW, my hair is not naturally blond. Just sayin'...

Method (what you should do)

In a BLENDER, blend the cup of almonds with 4 cups of water.

What Ashley did...

Poured 4 cups of water in with the nuts in my food processor, flooding my machine, counter-top and kitchen floor. This all happened just as the kettle started to whistle - screaming at the top of its spout as I ran for a beach towel out of my closet.

Ahhh!!!
 
Whew. I got it under control. After I cleaned up my mess, I combined the nuts in the food processor with 1 cup of water, then added a second. Then, in a large bowl added the additional 2 cups of water and stirred with a butter knife.

Beautiful.


Now, add some sort of flavor or sweetener if you wish. I added 1 tsp of 100% pure maple syrup which provided a very mild flavor.


Next, strain the milk through some cheese cloth (I folded mine over a few times to make a good cloth).

Pour your lovely almond milk into container of your choice (preferably glass and not plastic like I did...)

Makes ~ 3 cups almond milk. This will keep for 3-4 days in your refrigerator. 

Dry out the remaining pulp to use for baking, no-bake cookies, salad toppings etc.



And when you are done with that process (which really was very easy in retrospect despite my mishap), drink some almond milk (delicious!) call a good friend and go bum around in the mountains.


Enjoy ;)

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