Did you know that you can make milk from almost any type of nuts and seeds? Hemp, hazelnut, cashew, Brazil, etc… Plant-based milk is so much better than cow’s milk because it is cruelty free, and it doesn’t come with the health problems related to animal protein intake. *
Almond milk is my favorite, because it is the most alkaline and it is relatively cheap (About the same as regular cow milk). I make a batch of home-made almond milk every 2 days, and I have enough for my boyfriend and I. It is important to choose the best quality almonds in order to get the healthiest and richest tasting milk. It is also very important to soak the almonds in order to neutralize the enzyme inhibitors, activate the nutrient potential, and make them easier to pulverize.
Home made fresh raw almond milk contains live enzymes with no additives or preservatives, like most processed nut milks you can find at the store. Those commercial nut milks are very helpful during transition from cow’s milk. Although, choosing to make your own at home is definitely a healthier option.
Almonds that are still in the shells have the longest shelf life, and should be stored in a hermetically sealed container. Almonds are really susceptible to rancidity because of their high fat content. If they smell bitter, they are rancid. Always store almonds in a sealed glass jar in the fridge.
For 1 liter of almond milk, you need:
– 1 cup of almond
– 4 cups of spring water
First, place the almonds in a jar and soak them in spring water or filtered water. Do not use tap water. Let them soak for at least 12 hours. You can soak them up to 24 hours.
Rinse the almonds several times during soaking process. When finish, rinse one last time.
Blend the almonds with 4 cups of spring water. If you want thicker milk, use less water. 4 cups will give you the consistency of 2% regular milk. Blend for 2 minutes, or until the nuts are completely pulverized.
Strain the milk with a nut milk bag. You can find these in health food stores or online. Mine came with the Vitamix blender. Poor the milk in the bag on top of a bowl, and squeeze it until no more liquid comes out… It is like milking a cow!
Don’t waste the almond meal. You can save it to make raw cookies, crackers, cakes, bread, etc…
Store your milk in a glass jar in the refrigerator. It will last for about 2 or 3 days.
*To know more about cow’s milk: