Make your own Almond Milk!

Here's a recipe for you to try!  I went out and bought a second blender just for this! (My first blender has been used in making balms, salves, etc and let me tell you, there is no getting off Shea butter from it! Plus, I wouldn't want to mix the two anyway...) This stuff is good. Really good. And once they showed me how easy it is to make for myself, I may never drink store-bought again.

Here's a recipe to try--keep in mind you can substitute any nut for this recipe.  Try it with Almonds, Hemp Seeds, Chia seeds, etc and find your own favorite!  If you wish, you can also substitute the butters in place of the seeds--you will just skip the step of soaking them overnight in water. (Almond butter, etc). When you choose a butter to use, please make sure it is all natural, as the point in making this yourself is to be without the chemicals. Now on to the recipe for Almond Milk with Almonds.....;) Enjoy!

The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.
Real, fresh, very tasty almond milk. It's a world-changing thing.



Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period. You could heat your almond milk on the stove to pasteurize it and extend the shelf-life, but this somewhat defeats the purpose of making it yourself.
Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk. If you'd like a thinner milk, use more water next time; for thicker milk, use less
.
Making your own almond milk at home is surprisingly easy!

How To Make Almond Milk at Home

Makes about 2 cups

What You Need

Ingredients
1 cup raw almonds, preferably organic (or any nut/seed etc. You can also substitute Almond Butter--organic, etc)
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Equipment

Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

Instructions

• Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as  they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
• Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
• Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
• Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
• Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
• Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
• Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
• Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.

Recipe Notes

• Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods For all of you Soapers---think about a natural base for your soaps!