07/06/2014 Notes: Make sure you blanch and take the skins off, this leaves a bitter taste, add a pinch of salt and a few dates for sweetness. I am still not please with home made milk, it will take awhile for me to get use to I think.
have you ever wondered about making your own almond milk at home? I heard people talking all the time how they make their own milks and I would think whats the big deal I can go down to any store and get almond or coconut milk. It use to be you could only go to a health food store but now they are everywhere in abundance. So frankly I never worried about it or gave it a thought.
But guess what Karma caught up with me. I was recently tested positive for two copies of the A1298C Mutation. (MTHFR) In simple terms I just have to revise my diet a little more and I can no longer have any foods that are fortified or have added vitamins and minerals. Whoops that means no more milk subs or none that I know of yet that are not fortified. boo hoo; I like almond or coconut milk in my coffee, when I cook, in my cereal which I am having a hard time finding cereals as well.
Anyway I found out making your own milk is quiet easy. Very easy. I would probably give it up 100% if it weren’t easy, that’s just me. So far I have only tried almonds.
STEP 1: Take two cups of raw almonds. Soak them in water making sure there is 1 inch above the almonds. this will take two days so you will need almonds going in two different containers if you go through a lot of milk. this will make 4 cups of milk approximately. Each day you want to empty them and rinse and refill with water.
STEP 2: On the third day drain and rinse and put the two cups of soaked almonds in your vitamix or high-speed blender and add 4 cups of water. Blend until very fine particles are left. (If I had balanced my almonds or bought skinless I don’t think I would have had very much discard at all, it was mostly skin) (I added a tsp of vanilla but you can add sweetener if you normally buy sweetened almond milk.)
STEP 3: I took a fine wired sieve and lined it with cheese cloth (large enough that you can wrap the almonds up and squeeze the milk out in small batches. I did this over a wide bowl as to not make a mess. I squeezed the cheese cloth till dry over the fine sieve. this gave me double coverage. I discarded the almond meal into a separate container and continued the process until I had all my milk. You want to make sure you only put a small amount in each time and just keep repeating.