All Natural Almond Milk - A How To Recipe

    
     Milk alternatives are becoming quite popular these days and can be found in nearly all grocery stores. When I was a kid, I remember our family going to the store to look for decently priced soy milk. What an adventure that was! As someone who is trying to go vegan, while remaining frugal, I am very thankful that different kinds of milks are much cheaper and easier to come by now.
     This is all great, but what if you run out, or what if you don't want all the added sweeteners, sodium, and other additions found in commercial milks? Or what if you want to save more money? This is where making your own comes in. Best of all, it is super easy to do and very quick!
     Did you know that almond milk has been made and enjoyed since the at least the middle ages? It was great for people to use because it didn't spoil like cow's milk and since it wasn't an animal product, people could use it during Lent. (1) Talk about handy!  It is also healthy.  Almond milk is good for so many things:

• It is lower in calories per serving than other milk alternatives.
• When unsweetened, it is only 60 cal. / 8 oz.
• It contains no cholesterol and may actually help to lower harmful cholesterol levels. 
• It also contains about 150 mg. of potassium per serving. This helps to promote low blood pressure. 
• Plain almond milk is lower in carbohydrates than other milks. This is good for diabetics since it has a low glycemic nature. 
• It contains half of your daily recommended intake for vitamin E. This antioxidant is great for your skin!
• It contains Vitamin A as well. This helps keep your eyes healthy and adjusting to changes in light.
• It provides 4% of your daily recommended intake for iron. This helps regulate your muscles and your cells oxygen absorption. 
• It is also a good source of the B vitamin: riboflavin. This is important for energy metabolism. 
• (2)

So what are waiting for? Let's get started!

All Natural Almond Milk
 Ingredients:

• 1 cup raw Almonds (preferably blanched/without the brown skin, but not necessary)
• 1 cup Hot Water + 5 cups additional Cold Water
• 3/4 teaspoon Salt (optional)
• 3 Tablespoons Sugar or Honey (optional)
• 1 teaspoon Vanilla (optional)

Equipment Needed:

• Blender
• Fine Mesh Strainer or Cheesecloth

Step 1

•  In a blender, combine almonds and hot water. If you are adding salt, sweetener, and/or vanilla, now is also the time to do so.
• Blend until smooth. 

 Since there are only two of us in our family, I like to make a half batch at a time. Also, if seasoning the milk, I find that sea salt works best. You may wish to add slightly less than the recipe calls for this is what you are using.

Mix, mix, mix!

Step 2

• Add the remaining cold water. 
• Blend until well mixed; about 20 seconds.

Step 3

• (If you are using the milk for cooking and it doesn't need to be perfectly smooth, you can actually skip this step and take advantage of the extra fiber from using all of the almonds.)
• Strain the milk using either a fine mesh strainer or some cheese cloth. 

 

      My setup. I place a damp piece of cheesecloth over the top of a large bowl and secure it with a piece of Velcro tape that I got off of a two bunches of lettuce when I bought them. Starting with a damp cheesecloth helps to keep things more tidy. I noticed that when the cloth is dry, the milk tends to splash more at first, before it absorbs some liquid. Having the cloth damp before you start pouring minimizes this splashing and makes cleanup much easier.

The cloth is now secure. You can also use a big rubber band, as long as it is tight, but with a little bit of give in the middle to keep the milk in one place and eliminate messiness.

Straining the milk. Be sure to do it slowly, so it doesn't splash.

Step 4

• Gently remove the securing band from the bowl and gather the cheesecloth with the almond paste inside.
• Squeeze the remaining milk into the bowl.

Step 5

•  Transfer the milk into a clean container. I like to use a mason jar. 
• If you are not using the milk right away, you can ensure that it will last longer by creating a bit of a seal. To do so, simply heat the milk to near boiling, place in the mason jar, and then place the jar in the fridge. The change in the temperature will lower the air pressure, thereby creating a decent seal. This is not full fledged canning, mind you, but it works pretty well. ;)
• Please note: You will need to shake/mix the milk before each use if it has been sitting a while. Some separation is natural and easily remedied. Shake, shake, and it is good as new!

Enjoy!


Side note: I have been buying my almonds at Costco. This is the best deal that I have found so far. I prefer to buy the blanched and sliced, because I can then use them easily in other foods as well. If you want a cheaper method, you can by the almonds with the skin and the straining will remove them from the finished milk.