Homemade Raw Unsweetened Almond Milk ~ Step-by-Step Photo Tutorial



As you might have seen by my previous recipes, I have been an avid user of unsweetened soy milk. I have always known that it is a processed food but I would not really classify it as "unhealthy",but after embarking on The Ultimate Yogi program (read about it in this post), I was inspired to start cutting down my consumption of processed foods even if it is not deathly harmful for my health. And when it is actually tastier and cheaper than the store-bought plant-based milks, it is obvious that you have to try this out.

Personally I believe that supplements are unnecessary, provided you have a diet that is abundant in fruit, vegetables and whole foods. The soy milk I was buying was enriched with calcium, vitamin-D and iron, and is obviously processed. Sure, it is not sweetened with any forms of sugar, but it does contain some ingredients that I has long, clumsy and chemical names. I have no wish to drink something that I do not know what contains, and after now finding out how incredibly easy it is to make raw nut milk I am convinced to give up on the store-bought plant-based milks.

I have provided you with a step-by-step photo tutorial on how to milk almonds make raw unsweetened almond milk from scratch. I have used the exact same procedure when making cashew milk, so I would believe it works on pretty much all nuts (however some tastes better than others). 


The only things you need would be a very fine strainer, almonds, water and a little bit of vanilla essence. If you do not have that however (I do not), you can very easily make your own. Simply take a thin tablecloth over a thick-wired strainer (or just over the bowl).










Ingredients, makes 1 large jar:
  • 2 cups raw almonds
  • 5 cups water
  • 1 tsp vanilla essence

Directions:

1) Ideally you should soak the almonds overnight (between 6-12 hours). I have made it several times skipping this step and it turned out just fine, but when you soak them it allows the almonds to become softer and therefore easier to work with.

2) Add in the vanilla essence, and blend together (except for the sweetener) until completely smooth. 


3) Strain the almond milk. This is the most important step and cannot be skipped. Gradually pour in the almond milk into the strainer, close the edges of the cloth and press out all of the milk, being careful not getting any pulp out of the sides of the cloth. When you have successfully pressed out all of the liquid and set the cloth aside for now (do NOT through away the left-over mass*).




4) Pour the now strained almond milk into a glass jar (add sweetener if so desired) and close with a lid (or use something similar and airtight). You should store this in the fridge, and it will hold nicely for 5-7 days. Remember to shake the milk before consuming, as almond milk has a tendency to separate itself slightly.







Notes:
  • Like I mentioned above, you can use the exact same procedure with other nuts (but for taste-reasons I recommend sticking to cashews or almonds).
  • If you mainly use almond milk for cooking or baking, a great idea would be to make this in bulk and freeze it down in individual packages. However if you only use almond milk for drinking purposes, you should stick to refrigerating. 
  • If you wish to sweeten the almond milk, you can add in 1/2 cup dates during step 2 (or use a few drops of Stevia).
  • Do not throw away the left-over almond meal! You can use sprinkle it on top of salads, oatmeal, or even use it in smoothies or baking. 

I am also in the process of making quinoa milk and as soon as I am satisfied with the recipe I will post a link to it here.

Anyways, drink up and enjoy your almond milk!

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