HOMEMADE ALMOND MILK
What you’ll need . . .
- 3 cups raw almonds
- 10 cups water
- 1 teaspoon sea salt
- Additional 6 cups water
- Cheesecloth or a nut milk bag
Method . . .
- In a large bowl, pour in your almonds and 10 cups of water. Add the salt and let soak — covered — overnight or 12 hours.
- Drain and rinse almonds. Then place them in a blender and add the 6 cups of water. If you can filter the water, you’ll get the best taste. But I usually don’t bother.
- Blend for 1 to 2 full minutes until almonds are well processed.
- I like to use wide mouthed Ball jars for this next step, which involves laying a piece of cheesecloth (or using the nut milk bag) over top of the mouth of the jar and then slowly pouring the nut milk through it to sort out the solids.
- Squeeze the cloth to get all the liquid out before repeating this process with the remaining nut milk.
- Be sure to hold onto the almond pulp to toss into muffins or other baked goods.
- Then cover and store in your fridge and drink within a few days, which isn’t hard at all to do!