How to make Almond milk
- Buy almonds that are truly raw and NOT pasteurized (they exist) online or talk with your local health food store about finding them for you. It’s not always easy.
- Soak almonds for at least 12 hours in purified water with a pinch tsp sea salt. This is an essential step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (by the way, soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)
- Rinse almonds thoroughly. Mix almonds with pure water in a high speed blender.
- Blend several minutes until smooth and creamy. (note: mixture will expand some, so make sure your blender is not full before starting it)
- Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel (Some choose not to strain at all and just have their milk a bit thicker and that works too)
- Put mixture back into blender with vanilla, a date or two, stevia, or other natural sweeteners (or none at all which is pretty terrific too!)
- Pour into glass jar and store in fridge for up to one week max.
Some people like the save the pulp of their almonds, put on cookie sheet and dehydrate in oven on lowest heat or use a dehydrator until completely dried. Run through a blender or food processor to make almond flour. Just a hint!
Enjoy!
