If you’ve been following along, you may or may not know about my relationship with dairy . Long story short, as I got older, my body has developed a discomfort to milk, yogurt and more recently cheese (noooo!). I try to keep little to no dairy in my diet these days and I have learned to love some dairy substitutes, especially almond milk.
One of my rules in my health philosophy is to Make Whatever You Can From Scratch, Whenever You Can. But because I am a real person and you are too, we know that this isn’t always possible. So instead of an all or nothing theory I just stay grateful for the times that I actually can make something from scratch and strive to do it more and more but don’t beat myself up if I cant.
The result is buying some items store bought like almond milk. Although the ingredient list isn’t as horrible as I have seen, you can see that some preservatives and synthetic vitamins make their way in anyway.
Making your own almond milk is pretty friggin easy. It’s a refreshing change to actually taste the almonds and be able to make it as thick or as sweet as you like. The bonus is, you get to use every damn part of what you use so its eco-friendly too! We like that, right?
Almond Milk & Almond Flour
Inspired by NGI Recipe for Rich Almond Milk
Makes ~ 3 cups of milk (adjustable)
~ 1 1/4 cup almond flour
1 1/2 Cups Blanched Almonds
3 Cups Water
1/8 tsp Salt
1 tbsp Maple Syrup (or whatever your preferred sweetner)
Cheesecloth or Chinois
Make sure you buy BLANCHED almonds. It will say blanched in the ingredients. This process removes the skin and softens the almonds a bit.
Start by boiling your 3 cups of water. After water begins to boil, take off heat and let almonds soak in for 20-30min.
Next put all contents into a blender and blend on high speed until completely emulsified and almonds are pulverized into liquid. May take a few minutes depending on the blender strength.
While blending, prepare a bowl (or deep sided saucepan) by laying cheesecloth over top.
Pour blended contents into the cheesecloth.
And wring that sucker out (a lot) until you have removed all of the liquid and have mighty fine milk left over.
Pour this back into your blender and add your maple syrup and salt. Blend until combined thoroughly and add as much water as you want for your preferred thickness. I used about 3/4 cup more water.
Store in a sealed container in the fridge for up to 5-7 days.
NOTE: The milk may separate in the fridge (just like cream does from real milk) due to it not being homogenized (aka heated up to kill nutrients but have all particles say suspended). Just shake it up before you drink and I promise you will be fine and its totally natural!!
DO NOT DISCARD THE ALMOND MEAL INSIDE THE CHEESECLOTH!
Simply lay it out on a baking sheet in one layer.
And cook in a low oven for about an hour or until dry. (mine was at 200 degrees for about an hour) Pulse in blender to break up clumps.
The result, a little over a cup of almond flour to use in baking recipes!
Non chemical dairy free milk and a gluten free flour all in one recipe? . . . .
Cheers to that!
What store bought items have you made from scratch?