It's 2014 and There's Almond Milk!

Monday, January 6, 2014

I can't decide whether the funniest part (to me) about putting up this post is that no one knew I make my own almond milk or that once they found out they challenged me on the lack of skill necessary to complete this task. So for all of my lovely friends out there and people who are just curious as to the process of making your own delicious almond milk, here you go!

This isn't even a recipe so I will not present it as such. It's unbelievably basic. It's 2+ days but really only 5-7 minutes of your time. The one thing you need to know is that the ratio is twice as much water as almonds. That's it. No really, that's all you need to know. The first step is taking your almonds, measuring them out (kind of... just figure that your hand is maybe a half a cup), throwing them in a bowl and adding twice as much water (enough to completely submerge them). Then put it in the corner and don't look at it for two days. Seriously. Step away from the almonds. Don't even cover them. LEAVE THEM ALONE! What happens here is that you lose all the rough and tough in the almonds (technical terms people) and they gain moisture and expand a little bit. This makes for really smooth and creamy almond milk. So the longer you leave them, the creamier your milk will be. I usually go 2-3 days but if you are really impatient, overnight is fine. But don't complain to me when your milk is not as smooth and luscious!

Once the time has passed, drain the water and put the almonds in a blender with (again) twice as much cold water as you have almonds. Put that thing on liquify and let it do it's thing. Mine is timed so when it's as smooth as it will get it turns off. If yours doesn't do that then go maybe 2-3 minutes. What you will have is a gritty porridge-like nasty looking substance. Fear not! We can save this. Take your strainer that you have lined with cheese cloth (spend the $1 on the cheesecloth - believe me you want it) and pour the milk over it into a bowl...SLOWLY! You can work the milk through with a spatula at first but then just get in there and straight up squeeze out all the milk through the cheesecloth.

That's it! See how easy that was? Annoying isn't it? Truly one of the most simple things you can do in a kitchen. So you can leave it as is and just enjoy in whichever way you use your milk products or you can take it a step further. You can flavour this in whatever way you want. In the photo below are some examples if you are not one for the taste of the plain milk or if you are making this for a child. Mess around with it and see which flavours you like best.

Here is the key in all of this. This almond milk as it stands is only good for two days or so. So don't go over board with 6 cups of almonds and 12 cups of water because you cannot drink that much in two days! You can however make this last longer by heading over to your stove and pasteurizing it. I don't do that step because that is one of the main reasons I don't buy almond milk to begin with. This is the real deal. It's completely up to you. I'm sure you can find out how to pasteurize using our friend, Google so if that's what you want then that is your next step. 

That's all I've got for you! As I said, this is simple. For those of you who have skipped to the bottom of this post looking for directions, Bazinga!! Head back up and read this through. Just do it. 

Hope you all had a wonderful New Year! I had a very relaxed night in with my friend where we enjoyed some wine, talked a lot, baked cookies, and attempted (and failed) to sit through The Great Gatsby. Baz Luhrmann I am so very disappointed in you. 

2014 has some exciting things in store. I have some really fun things planned for the blog as well as a fun announcement that will come at the end of this week (but if you follow me on Twitter then you already know what it is!) I am just excited for some incredible opportunities that have come my way and I plan on being all over the place this year. So get excited! Or don't...whatever. You doubted me on Almond Milk! Who does that?

Happy New Year!


If you can't see the flavours: Agave Nectar, Almond Flavouring, Vanilla Beans, Vanilla Bean Paste, Honey, and Chocolate.