Updated: 01/30/2014 3:56 PM | Print Story |  Email

DIY Almond Milk

You will find more than just whole, skim, and 2% milk in the milk aisle these days.  Dairy substitutes like almond milk have shown up and are healthy and becoming pretty popular.  Health coach Kelley Suggs shows us how you can make your own almond milk at home.

Makes about 2 cups of THICK almond milk

Ingredients
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking (4 cups for thinner almond milk)
Sweeteners like honey, dates, or maple syrup, to taste, optional
Vanilla, optional

Equipment
Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

Instructions

1.      Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.

2.      Drain and rinse the almonds. Drain 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.

3.      Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water. 

4.      Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)

5.      Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer. 

6.      Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.

7.      Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.

8.      Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.

Kelley is holding a class to help you learn to make the most of your WIC vouchers.  Learn to create ingenious recipes from foods that are on your WIC vouchers, and make the most of them!  Learn how to make your own yogurt, cookies and more, with just WIC vouchers.  Class is February 8th at Riverwood Covenant Church, Rockford, 10am.  Must register (leave name and phone number in case of inclement weather cancellation) 763.647.0522 to register.