...is another blog post about making homemade almond milk.
In my opinion, there just aren't enough of them out there!!!*
*Sarcasm.
So let's get to it.
I soaked about four cups of raw almonds in a bowl of water (just enough so they're covered) overnight.
In the morning, I dumped the old water to get rid of the outer acids and enzymes that were still lingering. Who wants to drink that?
And then I placed the plump little water-logged almonds in a blender. (I might be the only person who uses a Magic Bullet and not a Vitamix—regrettably.)
Add 5-8 cups of filtered water to the almonds in the blender. This will determine how thick your finished milk is, as well as how much of it you'll end up with.
A certain nutritionist says this on her blog:
"I mention a nut milk bag in [my] video, but if you can’t find it don’t
worry, just use a cheese cloth."
Cheese cloth, huh? Weird, I can't find mine...
Well hello, "brand new pair of tights that I've had for over a year and never worn."
I regret stretching out the tights to fit around the bowl as seen above. It would have worked just fine to use a section of the tights as a sack and squeeze the excess water ("millk") out from there...since that is what I ended up doing in the end anyway.
It really only took about five minutes to get every last drop.
I laughed a lot.
I mean, I was in my pajamas in my kitchen squeezing like crazy
trying to get milk made from nuts out of one leg of a pair of black tights.
It's laughable.
It's also preservative-free, dairy-free, sugar-free, and both raw and live.
Not to mention you get a massive pile of almond pulp to dehydrate and be creative with at a later date...
Fun.
