For my first post, I wanted to share something that was easy to make and that could be used every day as a kitchen staple. What better than to make some homemade nut milk?
Believe it or not, almond milk (or any other milk for that matter) has been on my “list of foods I am indifferent to” up until a few months ago.
Probably because whenever I drank it, it was from one of those little foil lined, rectangular cartons with the little spouts on top, sitting on the shelf of the grocery store for who knows how long, and filled with lots of crazy stuff to thicken, preserve, and extend the shelf life of the milk.
Oh, how I am a changed woman! This homemade version tastes so creamy and delicious, you will never buy the pre-made version again. I promise.
When I first got the maker spark, it was in huge part to Miss Sarah Britton of My New Roots. She makes yogurt all by herself! She makes raw chocolate! She is amazing! Electric! Sparkly! Pretty much every single one of her recipes I could make despite my dietary restrictions.
So, Sarah had this quick video on how to make fresh nut milk and I was compelled to give it a go. It looked too easy. It looked so white and creamy. I could literally smell frothy cream through my computer screen. I was hardcore salivating. I needed that milk.
She simply soaked one cup of nuts overnight, rinsed the nuts in the morning, put them in the blender with four cups of water, gave is a whirl, poured it through a bag into a pitcher, squeezed that bag like a banshee, and viola! The milk of the nuts.
Two minutes after watching the video I bought an organic cotton and hemp fiber nut milk bag ($16) online here . I wanted to save a few dollars so I picked standard ground shipping, hah, which took one week to ship. I had never been so excited to receive a package before. Seriously, when I was five my parents gave me a full on barbie makeup set and I was like 100 times more stoked than that day.
The package arrived! Love at first sight. The bag was given a nice warm initiation bath, and it was officially knighted into my kitchen. Since I had been stalking the package delivery every single day since I placed the order, I knew when it was coming. I already had some nuts soaked prepared for the arrival.
This is very important! I use organic “raw” almonds, which are pasteurised with a flash steaming process, so they are not truly raw, although they are the closest thing to raw we will find here in the States, Canada, or Mexico.
If you buy “conventional” almonds, they are guaranteed to be gassed with carcinogenic PPO, propylene oxide, a chemical that is well known to cause cancer!
Almonds from the United States, Canada and Mexico cannot be sold truly raw due to two isolated outbreaks of salmonella. This article and this article have great information on why almond fumigation and pasteurization occur and the consequences of each.
Give your nuts a good soak. When nuts and seeds are soaked, they are being “activated” and are at the beginning stage of sprouting. This means the nuts will be easier to digest, have a lower glycemic index and are anti-nutrient degraded. Also, the nutrient, vitamin and mineral content of the soaked nuts will be increased over three times compared to unsoaked nuts! Kitchen miracles.
Back to the milk.
Do yourself a favor and purchase a nut milk bag today. I’m drinking a glass of it right now and it is heavenly. Once you make your first batch, you will be hooked!
When making the milk, just remember that the nut to water ratio should be 1:4. For making one litre (about four cups), use one heaping cup of almonds and four cups of filtered water. If you’re like me and prefer your milk to be on the creamier side (an excellent coffee creamer), use one and a half to two cups of almonds per litre of water.
Leave the almond skins on – the skins contain more nutrients! Your results will be just as white as any nut or dairy milk.
Do not use tap water. Tap water contains hard metals, pharmaceuticals, and fluoride, all of which do not belong in your nut milk or body.
Feel free to use any kind of nuts for your milk. Hemp seeds would be delicious as well. Often times when I am cleaning out my cupboards, I do a combination of nuts like cashews, walnuts and hazelnuts. Go crazy!
Save your nut pulp for other recipes or dehydrate to use as almond meal. Just spread the layer of pulp on a baking sheet, place in oven on lowest temperature possible until completely dry, run through the blender for a fine meal or leave as is for a coarse meal. Store in airtight container.
Here we go…
-Blender with steel blades
-Nut milk bag
-Glass container to store milk
-1 cup raw organic almonds
-4 cups filtered water (do not use tap water)
-Pinch of kosher salt (optional)
1. Soak nuts overnight up to 24 hours.
2. Rinse and drain nuts. Place in blender.
3. Add water and salt. Blend on medium power for about 2-3 minutes until nuts are completely pulverized and mixture is frothy.
4. Secure nut milk bag to pitcher. Pour almond mixture through bag. Untie bag and squeeze from the top of the bag down until milk is completely extracted.
5. Pour milk into the storage container and enjoy! Keeps in the refrigerator for up to four days.
It’s easy as…
Tell me how it goes. Thanks for reading!