Nine More Months: Make Your Own Almond Milk

Wednesday, August 22, 2012

Make Your Own Almond Milk

Lately I've been doing a lot of reading about what kinds of things are in our food and drink. And frankly, it's downright scary what can pass for consumable. Even some organic products still have questionable ingredients. For example, here's the ingredient list on my carton of organic, unsweetened, and unflavored almond milk:
Almond Base* (Filtered Water, Almonds*), Rice Starch*, Sea Salt, Vanilla*, Natural Flavor, Carageenan, Riboflavin (B2), Vitamin A Palmitate, Vitamin D2.  (*Organic)

A few things jump out to me on this list. Number one, why does my almond milk need "natural flavors" and vanilla? Don't almonds already have flavor? Two, Carageenan is an ingredient that I prefer not to see in my food. It's a thickening agent basically made from rotting seaweed. It can cause a whole host of digestive problems. If you see it on an ingredient list, put it back and walk away.

Thanks for adding the vitamins, but almonds have a whole host of nutrients; 
protein, fiber, vitamin E, omega-3 and omega-6 fatty acids, calcium, magnesium and zinc. I think they've got the whole vitamin thing under control. 

I decided to make my own almond milk. Here is my ingredient list:
Raw Organic Almonds, Filtered Water.

Phew, that was a mouthful. Just kidding.

Start with one cup of raw almonds. You're going to need to soak them overnight in water. Don't skip this step. It removes the enzyme inhibitors that protect almond nut until it has sprouted. If you can get your hands on sprouted almonds, do that instead.

In the morning, drain and rinse your almonds and toss them in a blender with 5 cups of water. Blend away until it's a little foamy. You're going to have little almond pieces in there, so don't try to blend it forever. Just pour it through a fine strainer and you've got almond milk.

I suggest not tossing the almond pulp. I really really hate wasting anything. Plus, it still has plenty of nutrients left, and can easily be thrown into a batch of muffins or cookies, or even oatmeal.

You can flavor your almond milk if you'd like, but I leave it plain since I'm adding it to oatmeal, smoothies, cereal etc. If you want to drink it though, it tastes delightful with a sprinkle of cinnamon and a little honey! Whatever you do with it, you'll at least have the peace of mind of knowing exactly what you're putting into your body and your family's bodies.

Keep in the fridge and it will be good for up to 4 days. A dash of salt is said to make it last up to 7 days, but we use it up before then!



Kayla @ TheEclecticElement said...

Oh, you're an angel for writing this post!! Good for you trying to go organic and healthy for yourself and your family :)

I've always wanted to make my own nut milk (almond, walnut, etc.) so I'll definitely use this recipe!

In fact, I'm pinning it right now!

♡♥♬ Carolsue ♡♥♬ said...

What a great idea! I never would have thought about doing this -- but I sure will now. Thanks.
Digicats {at} Sbcglobal {dot} Net

Chad said...

My wife is allergic to milk. I am going to have to try this!