I enjoy cow’s milk, especially a local grass fed cows milk from Snowville Creamery, but it doesn’t always agree with me. I use mainly a non-dairy alternative-almond milk. I’m not a fan of the fillers used in commercial almond milk, even the organic brands.
Making home made almond milk is easy and in my opinion yummier. It just requires planning ahead, but doesn’t anything delicious take a little extra time.
Almond Milk Recipe
½ cup raw almonds (can use blanched)
4 cups of boiling filtered water
1-2 medjool dates
pinch of sea salt
- · Place these ingredients in a large glass container. Let it sit at room temperature till warm or cool. Refrigerate overnight or 8 hours.
- · Place ingredients in a high powered blender such as a Vitamix
Add 1 Tsp real vanilla extract
- · Blend on high speed until mixture has a very fine texture such as a smoothie.
- · Place nut bag inside of a container then place almond smoothie mixture into the nut bag and let milk drain into container. Squeeze with your clean hands remaining almond milk from nut meal inside nut bag.
*Note about nut bags: purchase a nice reusable one –Nutiana makes a nice bag. You can use a fine meshed cheese cloth tripled layered and strainer too.
· Almond milk is ready to enjoy. Will last 3 days in refrigerator.
Want to fortify it? Add powdered calcium citrate and magnesium . Country Life has a Calcium Magnesium Caps you can break open to add the amount of calcium/mag to your almond milk. I add 2 caps per 1 cup serving.
What do you do with the almond meal?
Dehydrate to use in baking:
Set oven to 225 deg F
Take almond meal and place on a baking sheet lined with parchment paper.
Place in preheated oven for a couple of hours or until almond meal is dried out.
Place almond meal in zip lock bag and refrigerate or freeze. Will keep for about a month in freezer. Almond meal can go rancid quickly.