Nowadays there are so many varieties of milk it is almost strange to be drinking milk from a cow. So why do we choose almonds? This lovely white liquid is:
- Free of lactose
- Provides vitamins A, D, E and calcium
- Contains B vitamins, iron and riboflavin which are good for muscles.
- Heart healthy (low sodium and high in good fats)
- Low GI
- Tastes delicious
- Easy to make
Making your own is important for these reasons:
- Avoiding added thickeners and sweeteners
- Cost is lower
- You may soak your raw almonds, making the final product healthier (store bought milk is boiled)
It is important to note that you will not receive the same nutritional benefits from drinking almond milk as you will from eating almonds. Obviously there is little protein in this milk and the vitamins are watered down. For those who are lactose intolerant or prefer to omit dairy from their diet, this is a great choice. Be sure to consume this milk along with a balanced diet containing plenty of whole, organic foods.
How to Make your Milk in 6 easy steps
- Soak 1 cup raw, organic almonds overnight in filtered water.
- Strain the almonds and add to your food processor with 1 cup filtered water.
- Blend on high speed until the mix is smooth.
- Add another 5 cups water (if your food processor is not big enough to add this much water you can add less for a more concentrated milk or dispense into a larger bowl after mixing and add it later). Process again on high speed until smooth.
- Pour your milk through a fine nut milk bag or cheesecloth into a large bowl. Be sure to squeeze all the milk from the bag and set your pulp aside to use later (notes below).
- At this stage you may wish to add a little vanilla extract for delicious flavour before decanting into your bottles and storing in the fridge.
Almond milk stores 3-4 days in the fridge. It freezes well too.
To use pulp: The pulp left over from your milk making is very good for you – high in vitamins, minerals and protein and activated due to the fact that the almonds were soaked. You can use this in smoothies, cakes, biscuits and muesli bars.