How to milk an almond : Almond Milk Tutorial
Everyone knows you can milk a cow, a goat, a sheep, and even a coconut. Luckily for all of us dairy free folks, you can also milk nuts. Well you can’t physically “milk” them, but you can extract the liquid from the nuts.
Almond milk is a fantastic alternative to cow’s milk. It’s low in calories and high in protein. It takes a little getting used to, but once you make the switch from regular milk you won’t want to go back.
While it’s readily available on most grocery store’s shelves, the packaged almond milk has a lot of additives, stabilizers, and preservatives. It’s slightly time consuming, but extremely beneficial to make your own almond milk at home. And it’s easy. Here’s how:
What you need:
1 pound raw almonds
1/4 teaspoon sea salt
11 cups filtered water
1 tablespoon honey or 1 medjool date (optional)
Juicer (I use the Hamilton Beach Juicer from Amazon)
1. Cover 1 pound of almonds in 4 cups of water with 1/8 teaspoon salt in a glass bowl. Soak in the refrigerator for at least 24 hours (36 max). Drain the water half way through and add 4 cups fresh water for the remaining time.
2. Drain and rinse the almonds. They will look about twice the size that they were before soaking.
3. Line the pulp bin of your juicer with a ziploc bag. This will help with the cleanup, and is also a great way to save all of the pulp for almond crackers (recipe to come!).
4. Combine 2 cups of water with the almonds, then pour through your juicer in batches.
5. Gather the pulp from the ziploc and combine it with another cup of water. Stir the mixture, and then run it through the juicer one more time (we don’t want to waste any precious milk!).
7. Stir in the remaining 1/8 teaspoon sea salt.
8. Pour through a fine mesh strainer and store in a covered glass container for a week.
Now the rest is up to you! If you like your almond milk a little thinner, then add a little more water, or strain through cheesecloth. If you want it a little sweeter for baking or ice cream, add some honey or juice in a couple of dates.
I use almond milk in most of my recipes. Click HERE to see them all!