Milking almonds, one of my favorite ‘urban farm chores’, gives you the yummiest, creamiest, nutrient rich, clean milks you will have. I say chores because if you fall in love with this milk like I have you will be doing it often, a weekly (or more often) chore. This milk, unlike store bought milk contains only two ingredients, almonds and milk. It is an excellent dairy-free, soy-free option with many health benefits. Almonds are high in protein, fiber, calcium, vitamin E, riboflavin and niacin. They help to alkalize the body, provide good brain function, nourish the nervous system, build strong bones and teeth, reduce heart attack risk. Almonds also help reduce inflammation in the body, regulates blood pressure, strengthens the immune system, boosts energy, regulate cholesterol levels, promotes healthy skin and hair, offers digestive support and support weight loss. Because the homemade milk is free of chemicals, additives and preservatives it does perish quickly. Each batch should be refrigerated in an airtight container and used within 3-4 days. (can be frozen and used later)
2 cups raw almonds (organic ones are best)
4 cups water (filtered is best)
* this makes about 5 cups almond milk ……(feel free to adjust recipe to suit your desired amount and consistency. Less water will create an even richer milk. I have also done “double blend” where I will place the almond mush back into the blender, add more water, blend and strain again (creating a much thinner milk that can be mixed with the richer milk) This way you will get a thinner milk but greater volume from 2 cups of almonds.
* other nuts or seeds can be used (cashew, hazelnut, brazil nut, sunflower seeds, even hemp seed)
* nut mylk bag
* glass jars or jugs for storing milk
* place 2 cups almonds in a glass container, cover with water and place in fridge to rehydrate for 4+ hours (overnight is great!)
* drain soaked almonds and place in blender with 4 cups water. blend until smooth.
* place nut milk bag over large bowl or pitcher and pour almond blend into nut milk bag.
* now begin ‘mylking’ by gently squeezing the bag so the milk begins to collect in the bowl. continue until all the liquid is squeezed from the almond mush
* pour milk into storing jars/ containers and use or place in fridge.
* the almond mush can be used to make almond flour, baked in muffins or in various other raw recipes. I have yet to create something from the mush that is worthy of sharing but as soon as I do I will be sure to share. For now I have stored mine in the freezer and will pass along to a friend for baking. You can check out some ideas online or discard the mush if you choose. *wash nut milk bag with warm soapy water and let air dry.
*use as you would any milk
I love using this milk in my morning jasmine green tea…it's the perfect creamy sweetness to highlight the subtle jasmine flavor…
or try… ‘simple sweet mylk’: 2 cups almond milk, 2 pitted dates, a splash of vanilla extract and a sprinkle of cinnamon. blend. chill. enjoy.
or....‘fruity milk’: add strawberries, cherries, blueberries, peaches or banana to the above ‘simple sweet mylk’. blend.