Having the summer off makes the entire year of blood, sweat and tears of teaching worth it. Of course seeing my students grow academically and socially was wonderful too… but being able to have two months of rests is fantastic. I am spending a week and a half at home with my parents and I love documenting their experiments with food.
Today my mom and I decided to make homemade almond milk. I have been becoming increasingly aware of the ingredients in our food and how much of it is terrible for you. Almond milk is an excellent milk substitute and if you are lactose intolerant or vegan, than you probably rely on some sort of milk substitute for its rich nutrients. The whole family agreed that this is almond milk tastes a lot fresher and yummier than the box version.
Yields: 4 cups or 32 oz
- 2 cups of Almonds
- 4 cups Water
- Pinch of Salt
- 1 tablespoon Vanilla Extract or half of a Vanilla Bean
- 4 Dates, pitied
Step 1: Add almonds, water, salt, vanilla and dates in a blender.
Step 2: Blend for 1-2 minutes.
Step 3: Place a cheesecloth or a nut milk bag in a large bowl. Pour 1/3 of the batch into the middle of the bag. Wrap around milk and squeeze the milk out of the nut mixture. Repeat twice more or until finished with all the blended milk.
Step 4: Discard of the gritty nuts in the cheese cloth of nut bag after squeezing all the milk out of them. I am pretty sure you can reuse the nylon bags after washing them but I am not sure about cheese cloths.
Step 5: What should be left is a beautiful white milk ready to be chilled and enjoyed. Drink and Enjoy!