2014 · Food, Recipes and Kitchen tips · Nutrition and Health · Recipe

Homemade almond milk

Ok folks… today we are making almond milk!  Almond milk is healthy, but is actually the healthiest for you if you make it at home. It only  has two ingredients!  Many almond milks have additives that are not healthy – including ORGANIC almond milks.  An example is “Carrageenan” as it  is added to many products – even some organic brands and it is something to stay away from.  Carregeenan has been shown lately to cause gastrointestinal problems and can be considered a carcinogen.

Are you ready?

1. Put 1 cup of raw almonds into a container

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2. add water – enough to cover the almonds so they can soak overnight.

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3. Put on a lid

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4. Give it a shake (totally optional I’m sure, but I can’t help it, I just cannot help but shake this)

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5. Shake again and turn it on its head just to see if it will leak…

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Thank goodness for no leaking because you really don’t want it to leak, and you really don’t have to check for leaking because it does not even matter if it did leak from the top, because there is no reason to turn it on its head in the first place. And again the shaking is totally optional, but try and leave those almonds alone… I dare you not to shake it!

{The water will get cloudy when you shake it,  which is intriguing and caused me to really shake it like a maniac to see just how cloudy it would get and also see how crazy I could get the almonds to be in the jar.}

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No almonds were harmed during the first part of this process… records show they were just a little “shaken up”.

6. Let your almonds soak in the water overnight. They will get more plump and many will even float.

You may really want to shake the jar again just to “see” what happens once again. Do it.

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7. Pour the (drained) almonds into your lovely machine of choice (mine is most definitely my shiny red Vitamix) with 3 cups of water.

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8. Start on low and increase your speed to 10, then switch it to HIGH baby and let it work for 1-2 minutes depending on the consistency you would like.

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9. Switch the machine off and take a look. Pretty almost almond milk has been created – there is still one more step to go.

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10. To make the milk you need to strain out the almond “pulp”… using a fine mesh strainer. You do not have to have the paper towel, but it just felt right to me.

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11. Pour the mixture into the strainer.

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The milk will come out the bottom and the pulp will remain.

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12. Stir a few times to help speed up the process.

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This is so cool.

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plop the pulp aside if you need more room to strain more of the mixture.

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See, you can also use just the strainer with no towel between. Whatever feels right. It will definitely go faster without the towel in-between.

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13. Place the pulp into a container and put in the fridge (for up to 3 days). This can be used for many things of which I will share another time…

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14. Put your almond milk into the fridge as well… it is much better chilled.  This is just plain ol’ almond milk – no sugar, sweeteners or flavors added… probably the best way to drink it. The milk will be good for 3 days.

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15. ENJOY!


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