How to make Almond Milk
Try Homemade Almond Milk
Remember when almond milk was a relatively new concept and no one had any idea how it was made? Now it is nearly a craze and can be found easily, almost everywhere. However, the ingredient list is usually full of fillers, thickeners, and preservatives. Some brands have cleaned up their ingredient lists, but it is still not ideal. You can only take away so many ingredients when you have to produce a product that has to have an extended shelf life and still taste fresh. This is why I prefer homemade almond milk.
I can hardly believe that several years ago, the options for dairy free milks were so limited and not found in the chilled section of the grocery store. Now there is a large shelf dedicated to dairy free alternatives. Both chilled and the unchilled, boxed variety. I am so glad that our options have expanded beyond rice milk and soy milk, aren’t you?
Dairy is not for everyone
My diet is now completely dairy free (for now). That was a long, frustrating process. Dissecting labels and understanding how dairy hides behind such descriptions as casein, whey, butter, lactalbumin phosphate, lactoglobulin, and many others, was very frustrating because it is in nearly everything! Milk and dairy are so closely rooted in our culture and in our country’s traditions. The even more frustrating thing was that many times I would find a vegan or dairy free alternative, only to turn it over and find that it contained a ridiculous amount of soy products to compensate. So, I ate fruit and vegetables and not much else for awhile until I could really research and practice all the ways to revamp my favorite family recipes into dairy free ones. Almond milk is such a quick, easy and tasty substitute for dairy. Can’t lie, sometimes when my boys eat cheese, I still get so jealous. Hovering over them sniffing, and reminiscing about the good ole’ days when cheese and crackers were (still would be) my favorite afternoon snack! Greek yogurt and cheese used to be a couple of my favorite snacks to eat. But, there came a day when I had to get serious and be honest with myself. The eczema was not worth it anymore! After completing an elimination diet (as a last resort in clearing up my eczema) the only thing that I reacted to, once it was added back in, was dairy. No fair! I was mad! I was sad! A life without cheese and yogurt seemed so disappointing, and please, don’t get me started on ice-cream. I might cry. No joke.
Dairy-Free is still delicious
Fast forward to now and I am completely satisfied with my dairy free lifestyle. I no longer feel like I am missing out and I am beginning to create new comfort foods and new traditions. You really can change your tastes and cravings in a relatively short time. I have discovered that I actually enjoy the tart, light taste of a good sorbet or Nice cream over the creaminess of ice-cream. Although, I still hold out hope that one day, I can rid my body of this new allergy….somehow.
So, try making homemade almond milk, it is so easy to make and so light and delicious. I substitute it for real milk in so many things, especially smoothies. Here is a link to a yummy smoothie recipe using almond milk as the base beets-smoothie. It goes great in cold-brewed coffee as well! I have noticed that my kids are requesting it over real milk. I love that! It doesn’t concern me at all that they are not getting enough calcium. Calcium is found in so many other foods and my boys eat an extremely varied diet. There is this idea that the only way our kids can get calcium is through milk and it is simply untrue. There are so many varied foods that give us calcium.
Try your hands at Homemade Almond Milk
|Prep Time:||10 min|
|Total Time:||10 min|
* 3 cups of filtered water
* pinch of sea salt
* A (pitted) date, teaspon of maple syrup or teaspoon of Raw honey (optional for added sweetness)
2. Rinse the almonds very well in a strainer.
3. Add rinsed almonds to blender along with 3 cups filtered water.
4. Add salt and desired sweetener(optional).
5. Blend on high speed for about 1 minute.
6. Place a nutmilk bag over the opening of a pitcher to strain, if you do not have a nutmilk bag , you can use a thin tea towel or cheesecloth ( I double the cheesecloth for smoother milk if using).
7. Allow the milk to strain on it's own for a few minutes and then squeeze the excess liquid out by twisting the nut milk bag over the pitcher.
8. Pour into a jar with a lid and store in the fridge for up to 3 days. You may save the almond meal for baking, compost it or toss it.