When I first tried Almond Milk years ago, it did take some time to adjust to the different taste and enjoy it. I remember it being so new you couldn’t find it at just your regular grocery store. Now, it’s everywhere, different brands, flavors, half-gallon, and even at Costco.
Things changed when I made my own Almond Milk. The flavor is different, richer, and so yummy! It’s also very easy to make. When you make Almond Milk you want to get started the day before you want to start enjoying it.
First, it all starts with Almonds. With about 2 cups of Almonds, soak them in a bowl with enough water to cover them entirely. Let them soak for a good 10-12 hours. The best time to do this is in the evening, so they can be ready when you get up in the morning. If you don’t have time in the morning, soak them in the morning, so you can make your milk in the evening.
After the Almonds are soaked, they’ll be plump and swollen. Drain the water and put your Almonds in a blender. Add 4 to 5 cups of water in the blender (if you like your almond milk to be somewhat thick use the 4 cups). Add in some salt, use a good sea salt or himalayan pink sea salt, about 1/8 tsp.
To sweeten up your milk, add in 2-3 pitted dates. Blend it!
It’s amazing how it all turns white and looks like milk. Prepare a strainer with 2 layers of cheese cloth and a Bowl to catch all the milk. Pour the milk in the strainer slowly, so it can go through the cheese cloths. I use two strainers, just so I can have my hands free while pouring out the milk.
Once all the milk is poured out, pull up a side at a time of the cheese cloth, so any liquid that stuck in the pulp can drain out. Once all the milk has been strained, wrap your cheese cloth together and squeeze out all the liquid in the pulp.
Now, you have home-made fresh Almond Milk!! Pour the milk in a glass mason jar or a carafe with a lid. It’s ready to enjoy!!
You can pour it over your home-made granola. That’s a next recipe I’ll be posting soon.
So, now you have all this pulp left in your cheese cloth. Do not throw it away! There’s so many great recipes you can make with that pulp, even your own Almond Flour. Stay tuned, and I’ll be showing you how easy it is to make your own Almond Flour. Store the pulp in the refrigerator in a sealed container or bag until you are ready to use it.