I love to use almond milk when I make a green smoothie. I know that is convenient to buy almond milk in the store, but store-bought almond milk is not so fresh and has some suspicious additives. On top of that, the chemicals found in the container can possibly enter the milk. So, it is clear why I do not like to purchase it from a store.
I was a bit unnerved when I heard for the first time that some people make their very own almond milk. I initially thought that it would cost a lot of money and would be too much of an incovenience to try as a DIY project. However, when I searched online for some recipes, I discovered that it is actually not difficult to make your very own almond milk or other nut-based milks.
It is a great idea to soak the almonds as it will assist with your digestion. When almonds are soaked, an enzyme inhibitor and type of tannic acid are released. Just remember that before you make the milk you must throw away the water in which it soaked and give the almonds a rinse.
What makes making your almond milk so great is that you can also use the almond pulp. So, I suggest that you do not throw away the pulp. You can dehydrate it and make almond flour, add it to oil or even scrub your face with it.
Put all the almonds in a big bowl. Add water to the bowl (just enough to cover all the almonds). Then, cover the bowl with a tea towel and place it in a cool place for 24 hours.
My tip is that put the bowl in the fridge to prevent possible fermentation.
The almonds should be plump after they have soaked for 24 hours. Discard the water and use fresh water to rinse the almonds.
Put all the almonds in a blender. Add about 1 liter of water and the pure vanilla extract. If you want to use dates, add them too. To make the process that much easier, I suggest that make use of a high-speed blender.
Using the high-speed setting, blend the mixture for about half a minute or till you do not see anymore big pieces of almonds and dates.
Once you have blended it, the liquid will be thick and white and will have quite a bit of froth on the top.
Use a bag strainer or fine sieve to strain the almond milk into a bowl. If you do not mind some mess, I suggest you use a nut milk bag. This way you will get more milk.
Another tip, use a spoon to scoop up the almond pulp that builds up at the bottom of the sieve. When you have strained the almond milk, be sure to scoop away the pulp before you add more milk that needs to be strained. Use a big spoon and press all the almond pump down firmly into the sieve. This way you will get more milk.
When you are done with this easy process, you will have approximately 32-40 ounces of delicious, fresh homemade almond milk.
Keep it in the fridge and use it within seven days (though, as it is so delicious it will not last seven days).
It does settle, so remember to stir it each time you want to use some. You can use it just like you would have used normal cow's milk. I love to add it to my smoothies or simply drink it just like that.
Great Uses For The Almond Pulp
You will now be left with a lot of almond pulp. When you have used dates and vanilla, it will have a slight sweet taste. A few people use it to make tasty raw biscuits, while other people prefer to use it as a butter/paste to enjoy with celery. You can be creative and play around with the pulp. Who knows, you might just find an innovative use for the almond milk pulp. Here's a quick almond pulp cookies recipe.
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