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Beverage, Breakfast, Breakfast, Recipe

The non-dairy milk debacle

There is many a dairy milk substitute out there. Soy, goat, oat, hazelnut (yes, hazelnut), coconut and rice, to name a few. But which is best? Each as their own respective benefits, but my preference is, above all others, almond milk. Raw almonds are highly nutritious–they are very low in fat, have low glycemic sugars, contain vitamin B and folic acid. Due to the vitamin E content in these little nuts, they are also considered an antioxidant. Great, right? I think so.

Previously a specialty item or food co-op find, almond milk has recently grown in popularity as it is becoming more readily available through commercial production. Silk and even Blue Diamond can be found at many a “regular” grocery store. However, these commercial brands can be pricey and there is a lot of waste associated with the production and consumption of these milks (do we really need more plastic-lined tetrapak containers in our landfills).

So… what’s a gal to do when she hasn’t the faintest desire to create more consumer waste or pay a lot of money for highly-processed non-dairy milk products? She makes her own. That’s right. She makes her own almond milk. Hold on to your seats, kiddos. I know that I fancy myself a practical vegetarian and making one’s own non-dairy milk seems a little… far afield from that mission, perhaps. But I assure you that it is not only simple to do, the time and effort involved is pretty minimal considering the value of the output. Give it a try! I’d love some feedback if you have any suggestions!

Almond Milk

Yield: 2 pints
Time allotment: ~12 hours including soak time, about 30 minutes of active preparation time

What you’ll need:

A lot of water for soaking (filtered is best but from the faucet is fine)
1 Cup organic raw almonds
3 Cups filtered water
1 Tbs honey/agave nectar (optional)

Drip-drying and ready to get processed into a delicious beverage!

Special Equipment:

1 muslin bag or a few layers of cheesecloth
Food Processor or blender
Storage containers suitable for liquid.

What you’ll do:

In a medium-sized mixing bowl, soak the raw almonds in water for at least 8 hours, but 12 is preferable. Do not allow almonds to soak much longer than 24 hours without processing. Change the water regularly by straining and rinsing the almond in a colander and then returning to the bowl and covering with fresh water. Every few hours should be sufficient.

Almond milk is ready to get strained!

When the almonds are done soaking, drain and rinse in a colander. Add the almonds, filtered water and optional sweetener to the food processor fitted with the standard mixing blade. If your food processor does not have the capacity for the quantity of liquid required for this recipe, the recipe can be halved or a blender may be used as well.  Blend ingredients for several minutes until the almonds have been pulverized and the liquid takes on a frothy, milky appearance.

All jarred up and ready for the fridge!

Once it is finished blending, pour the entire mixture back into a clean mixing bowl through the muslin or cheesecloth. Squeeze the filtered solids well so as to extract as much “milk” as possible. Pour milk into a storage container suitable for liquid and refrigerate. Use within 7 days.

The title of the recipe in this post links to a printable version.

Enjoy this on anything! It’s great with granola or hot cereal, I like it in my coffee on occasion and it is great for recipes that ask for milk. Enjoy saving dollars and containers with this easy little recipe.

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About lishyskitchen

A regular gal attempting to balance career, life and love while on the path to wellness...

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  1. Pingback: Acclimating to the chill: Double Chocolate Spiced Cocoa Cookies « Lishy's Kitchen - October 7, 2012

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