Homemade Almond Milk
Making your own Almond milk is so easy…
2 cups raw almonds & water for soaking
5 cups water
1 tsp organic vanilla extract
1-2 fresh dates, pitted and chopped (optional)
Completely cover and soak the almonds in water overnight or for at least 6 hours in the refrigerator. Drain the water from the almonds and discard (as it is bitter). Blend the 5 cups of water, almonds, vanilla and dates until well blended and smooth. Strain the blended almond mixture over a large bowl using a cheesecloth or nut bag (available at most healthfood stores or online). Massage and squeeze the cloth or nut bag as much as you can to remove as much of the milk as you can. *Put the almond pulp aside. Then pour the milk into a clean bottle and store in the fridge.
The milk will tend to separate after the first day so just give it a little shake before use. It will keep well in the fridge for around three to four days after which time it will turn slightly sour so you will know when it's time to discard.
*Instead of throwing the almond pulp out you can add it to recipes, or if you have a dehydrator you can place it on a teflex sheet and dehydrate until dry. Then place it into a grinder or mill to make it into fluffy almond flour.
Nutritional facts: This is a delicious home made alternative to Dairy or Soy. Almonds contain many protective nutrients - calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which help protect against cardiovascular disease and cancer. These nutrients are perfectly produced by nature in a form that is readily absorbed into human bodies, as opposed to the structure of Cows milk which is designed perfectly to grow a calf into a 1 tonne Cow.