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Monday, September 10, 2012

DIY Almond Milk

I'm seeing a hand specialist on Tuesday, with the hope that they will be able to offer me some sort of relief from the constant falling-asleep hand syndrome that has been plaguing me for the last month or more.  Then, perhaps I can write more than a sentence without tingling fingers!

This is my new dream.

However for you, faithful readers, your dream might be this almond milk.  I know that people make their own soy milk (nutters) or ketchup or other premade things that I usually deem too time consuming or difficult to make at home.  Almond milk is not one of those things!

I first discovered someone who makes this on a regular basis on my new favorite blog, Seattle Seedling.  (I'm seriously obsessed with this blog; It's open in my browser right now, so I can go back and read every post she's written.  I've never said that about anyone else!)  But, she used a recipe from a book, and didn't want to reprint it without permission... so google led me to this easy recipe.  And that's what I did... to the tee! (although next time, I would add a bit more sweetener)

The only possibly time consuming step is soaking the almonds overnight; everything else was done in about 15 minutes tops.

Vanilla Almond Milk
slightly adapted from manmadediy.com

1 c. raw almonds (I used Trader Joe's)
2 Tbsp. agave nectar
1/2 tsp. vanilla extract
pinch of salt
3 c. water

Cover the almonds with water, and let soak in your fridge overnight.  Strain and rinse the almonds, then add to your blender with 3 c. water.  Blend.

Blend some more.

Add the vanilla, agave nectar, and salt.

Blend a little more, then strain through a fine mesh strainer.  It may take a few batches to get it all done.

You are now left with some almond bits, which you can add to your morning oatmeal, cereal, cottage cheese with a little jam (yum!).. I even baked a little into my granola this week, and it turned out great.  I've kept it for up to a week in my fridge, with no ill effects.

If the almond bits still seem like there is more milk in there that wants to get out, you can leave it straining like this in your fridge overnight too.
All the rest of it? Is now your cheap-o almond milk!  It makes about 3 cups, ferments with vinegar just like soymilk does, and this is the perfect amount for making a batch of waffles, with a little leftover for oatmeal the next day.  It will keep for about 3-4 days in your fridge- which, I admit, is less time than commercial brands- but there are no preservatives and you know exactly what's in there.  Win-win, as far as I'm concerned!!

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