The other morning I opened my fridge and was amazed at how beautifully un-packaged it was!
There were onions rolling around plump last-of-the-season tomatoes and a bouquet of fresh fruits and veggies practically spilling out of the doors.
I smiled as I took a moment to realize that I had made my dreams come true!
I then glanced at the side door and the back corner of my fridge where I spotted some items I hadn’t figured out what to do with yet: Condiments, almond and soy milk, a few packages of tofu…
Frowning, I sought out a remedy!
This is one of the remedies: How to make your own almond milk
There are loads of recipes floating around pinterest, but none of them tasted quite like that store-bought boxed in drink I love.
So, I tweaked ingredients and came up with a recipe that gives you thick (or thin- variations included) sweet (0r unsweetened) almond milk to play with and make your own!
Now that we’re all ready to get our hands a little dirty, take a look below for the recipe instructions:
Time: 30 mins + 24 hrs for soaking
cheesecloth (or fine strainer)
**vanilla extract (optional), agave (0ptional)
Prep: Soak 3 cups of almonds in a large bowl with several inches of water covering them in the fridge 24hrs prior to use.
- Completely drain the almond/water bowl.
- For a thicker milk: combine 1 cup almonds and 2 cups water in a high-powered blender for two minutes. For a thinner milk: combine 1 cup almonds with 4 cups water on high for two minutes
- Place your strainer or cheesecloth (folded to have four layers) over a large bowl/ container and pour your mixture in.
- If using cheesecloth, squeeze till you can’t get any more out of the bag and cast the pulp inside aside for making almond flour later
- Repeat with remaining 2 cups of almonds
**For sweetner: add 1 tablespoon of agave per cup of almonds
**For flavor: add 1/2 teaspoon vanilla extract for every cup of almonds
Keeps fresh in fridge for 4 days or freeze for an extended life!
Time: 2+ hrs
Ingredients: pulp from almond milk
- Preheat oven to lowest setting (typically 170 degrees F)
- Spread almond pulp out on a baking tray and bake for 2 hrs.
- Check to see if the pulp is fully dry and chalky to the touch every half hour over that time.
- When it feels fully dry and no moisture can be seen or touched, remove and blend with high-powered blade or food processor until it is fine and powdery!
- You now have almond flour to use in recipes!