Many years ago I used to drink soy milk, but I stopped drinking it as a I could tolerate dairy for a while. When I had to go back off dairy I didn’t like the taste of soy milk no matter how many brands I tried, so I started buying very expensive almond milk, which I eventually learnt how to make at home. Back then we had to get it from a health food or organic store, as it wasn’t stocked in Woolworths, Coles, IGA, Aldi, etc like it is these days. As it was very expensive, the tax accountant in me, calculated how much it would cost if I made it myself. It wasn’t a surprise that it was cheaper to make at home. Nowadays you can buy it for a very good price, however, I like the flavour and non-thickness of my homemade nut milk.
I often get asked how I make my nut milks by friends and colleagues, and sometimes strangers. I mainly make almond milk, however, I do love using other nuts and seeds as well. Other favourites are hazelnut, pepita, sesame seed and cashew. They all make yummy milks. I will post my recipes for these other nuts and seed milks at a later point in time. For now, here is my yummy homemade Almond Milk. There is no other name for it.
I soak the almonds overnight in water with some Himalayan sea salt as it makes it easier to grind the nuts into milk. It is also purported that when you ‘activate’ nuts and seeds by soaking for a period of time in water with salt that it releases their toxic substances and nutritional inhibitors. It also purportedly increases their nutritional value. However, I find it makes it easier to make the milk, and I don’t get a pain in the stomach when they are activated.
You will need a blender and a nut milk bag. You can buy nut milk bags from most health food shops, but if you don’t have one you can use some muslin cloth or a fine tea towel and a strainer.
- 1 cup Raw Almonds*
- 1 Medijool Date with the pit removed (I buy the fresh organic ones)
- 1 Litre Water
- Soak the cup of almonds in a large mixing bowl with filtered water and pink Himalayan salt (or sea salt) to activate the almonds. You use just enough water to cover the almonds, but measure it by the cup so you know how much sea salt to use as you roughly use 1 teaspoon of salt per cup of water.
- Soak the almonds for 12 hours. I usually soak mine almonds overnight.
- After the almonds have been soaked, drain them from the water using a sieve or colander and rinse them.
- Place soaked almonds in blender with the date and all of the water.
- Blend on high til it looks smooth and frothy.
- Using a nut milk bag or muslin cloth in a sieve or colander strain the milk to remove the almond meal/pulp from the milk. I have a mixing bowl with a spout on the edge so I can pour the milk into a bottle.
- Refridgerate and use within 7 days.
- Use the almond meal/pulp for other recipes. You can dehydrate or use wet. I tend to freeze the meal/pulp in a container then when I need almond meal in a recipe I defrost and use it.
Bella and Char love it when I use my homemade almond milk in smoothies – our favourites are my banana pie and chocolate flavours. Must post about these later as well.
Warning – the remaining almond meal/pulp will make you want to bake other sweets. I will share some of my favourite ways of using up almond meal in future posts. In the meantime, store it in a container in the freezer ready to use later.