Almond milk is something I’ve been wanting to try for a while but like anything else I investigate, timing is always key and I need to be in the ‘mood’ to experiment.
When I found out just how easy it was to make and the taste didn’t put me off, I wondered why it took me so long. I am not lactose-intolerant so there wasn’t an urgent need to do anything sooner. The recipes out there are all pretty much the same and some have sweeteners or flavorings added such as honey, vanilla, medjool dates, cinnamon or maple syrup. Flavored milk (yuck) isn’t something that has ever appealed to me other than chocolate milk which I haven’t had in years. The almond meal that is left behind once the liquid is squeezed out, can be used in any recipe calling for it and it can also be frozen for future use. Making your own almond milk gives you control over the quality as some commercial versions have as little as 2% almonds. While there are definite nutritional benefits, research indicates the protein, calcium and vitamin D usually found in cow’s milk is lower or non-existent in almond milk.
Makes about 2 cups
1 cup of almonds
2 cups water
fine mesh sieve, cheesecloth or nut bag
Soak almonds at room temperature in a bowl with plenty of water to cover and soak overnight or up to 2 days. Drain and rinse. Soaking allows the almonds to expand and become soft. Pop the almonds into a blender and add 2 cups of water. Process 3 to 5 minutes.
Place a fine mesh sieve over a bowl and strain the milk to remove the almond meal. If you don’t have this, use cheesecloth or a nut bag and squeeze into the bowl. Pour milk into a container with a lid and store in the fridge for up to 4 days.
The Culinary Chase’s Note: I quite liked the taste of the almond milk as it was rich-tasting…I let the almonds soak for 2 days. Would I make it again? That’s a tough question as the shelf life is short but it did taste great mixed in with my overnight oatmeal. Enjoy!
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