Make your own Almond Mylk
Make Your Own Almond Mylk, it is a world-changing thing!
Real, fresh, homemade almond mylk, once you make your own mylk, you’ll never go back! It’s a world-changing thing.
Homemade almond mylk is my daily ritual and has been for many many years. In fact its one of the first things I wanted to add to our Hollywood Juice Bar Menu and to our cold press juice selection some 15 years ago.
Here I show you how easy this is to make at home. It will last a few days in the fridge, so make just what you think you will drink in two days. I like it in my morning tea or a cup at night with some cocoa powder before going to bed. (tip - heat your almond mylk on the stove to pasteurize it and extend the shelf-life)
The process of grinding and straining the milk only takes a few minutes, so making smaller, more frequent batches doesn’t feel too labor-intensive to me, I actually enjoy the ritual.
Start with a ratio of 1 cup almonds to 2 cups of filtered water. This makes a milk that is roughly the consistency of 2% milk. If you’d like a thinner milk, use more water next time; for thicker milk, use less.
What you will need :
a nut bag (you can also use a cheese cloth or a clean thin kitchen towel)
a hand held blender or high powered blendera bowl
Organic Raw Almonds
STEP BY STEP
INGREDIENTS
1 cup raw organic almonds soaked overnight in filtered water 2 cups filtered water less to thicken, more to thin Optional: 2 dates pitted, 1 tsp. vanilla extract, cinnamon powder
INSTRUCTIONS
Drain and rinse the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
I like to also remove the skins. Just squeeze them between your fingers and the skin will come right off.
Strain using a nut milk bag, cheese cloth or a thin clean dish towel. Simply lay a clean dish towel over a mixing bowl, pour the almond milk into the mylk bag and squeeze until all of the liquid is extracted. Discard pulp, or save for baking.
Transfer milk to a mason jar and refrigerate. Will keep for up to 2 days.
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