Tuesday, October 4, 2011

DIY Almond Milk

In the world of nutrition there is the ultimate dairy debate. The truth is that many children and adults have sensitivities or allergies to lactose, a disaccharide sugar most-commonly found in milk and other dairy products. While there are numerous non-dairy alternatives on the market, my favorite is Almond Milk!

Almond Milk is delicious when added to oatmeal, smoothies, healthy baked-goods, or on its own. The question is, "Why buy almond milk when you can easily make it at home?"

What you'll need:

1 cup raw almonds (cashews, hazelnuts, hemp seeds, etc.)

Nut-milk bag (cheesecloth or paint-straining cloth will work fine as well)
Large bowl
Pitcher or glass milk jar

*Add vanilla and 2-3 dates if you prefer your almond milk on the sweet side

Soak the almonds (or any other nut you choose) in water overnight for approximately 8-10 hours. Strain and rinse the almonds. Place the almonds in the blender and add three cups of water. Blend on high until almost smooth. 

Stretch your nut-milk bag (or cheesecloth) over the top of your pitcher and strain the almond mixture. Squeeze the almond pulp to get every last bit of milk extracted. Transfer the almond milk to a sealable glass jar or container. 

Fresh, homemade almond milk will keep in your refrigerator for three to four days.


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