Thursday, June 13, 2013

Almond Milk

Almond milk is my dairy free milk of choice! It's great in smoothies, to make chocolate milk from, or to just drink plain. I was unhappy with the ingredients in the  store bought almond milk, so I searched for a recipe to make my own. After some research I came up with what I thought was the perfect ratio of milk and water. Here it is!
Jug for storage
Strainer, almond milk bag or dish towel
Large bowl
Raw Almonds(not roasted or salted)
Filtered Water

Soak the almonds overnight in enough water to cover the almonds. Make sure to use a sealed container. After the almonds have soaked discard the water and rinse the almonds. There are anti-nutrients in almonds that have been removed from the almonds and leached into the water after the soaking process. In a blender mix 2 cups of almonds and 4 cups water. You can play with the ratio to cater to your taste. This is what I like best. Blend until smooth! Pour the milk through a fine strainer, catching the milk in a large bowl. If it is still grainy you may want to strain again through a smaller strainer. If using a nut milk bag or a dish towel, lay the towel over a bowl and pour the milk through. Squeeze to extract all the milk. Save the almond pulp for my yummy almond pulp granola recipe or dry it in the oven at 250F for an hour and use it as almond meal! Store the almond milk in the fridge in a sealed container.

Nutrition notes:
Soaking the almonds overnight removes the enzyme inhibitor that can be detrimental to health. Soaked almonds are "healthier" than raw almonds. Almond milk will not have the same health benefits as almonds because the pulp(high in fiber) has been removed. This is a low calorie drink so enjoy!

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