I’ve never really been a fan of cow’s milk, even when I was a child. Now cheese – I love and often proclaim that I can eat my body weight in it! When almond milk hit the scene a few years ago, we switched over to that and my family enjoyed and actually preferred it. Because I’ve cut out most sugar in my diet, I switched over to the unsweetened milk. I’m not a cereal eater but I do make overnight oats for breakfast and eat that everyday and use the milk to soften the oats in the recipe. I started making my own almond milk about a year now, since I got my Vitamix machine and I love it. First, it is so easy to do and two, it costs less to make it at home – win, win! It also only contains three ingredients, which I clearly can pronounce. Now, if you want to sweeten the milk you can easily add some maple syrup or honey versus using a refined sugar (start with a 1 tablespoon) and add to your preference. Okay now onto the recipe…
1 cup of raw almonds
Water for soaking (cover the almonds)
3 cups of purified water
1 vanilla bean seeds (inner part of the vanilla bean or 1 teaspoon of vanilla extract)
First, you have to soak the raw almonds for 12-24 hours (do this overnight) in enough water to cover entirely. In the morning, I place the almonds in a colander and give them a good rinse – then let them dry out for a bit. Today, I let them sit for a few hours but normally I let them sit for 10+ minutes. The almonds will be significantly larger and softer. See picture below:
From there, pour the almonds into our Vitamix or blender. Add three cups of water and your vanilla (if you are sweetening your milk add the sweetner here (start with a small amount and add more later, if you wish). Start on a slow setting (Vitamix on 1) and gradually work up through to the highest setting. Run through on high for 2 full minutes.
While that’s working, over a large mixing bowl place a strainer lined with cheesecloth (or a nut bag if you have one). When the blender is done, pour the milk through the cheesecloth/strainer into the bowl. I let this drain for about 10 minutes then I lift the cheesecloth and twist the top and ring it out – extracting more milk. Place the milk in a glass covered container and store in the refrigerator for up to 3 days.
— Knead to Cook