How to Make Almond Milk

almond milk _pulp

Making your own almond milk at home couldn’t be easier! As usual, homemade is better.
Commercial almond milk often contains carrageenan. It is used to add thickness and to keep the milk from separating.

Here’s the problem. Carrageenan has be shown to cause inflammation, gut irritation and possibly cancer. It certainly isn’t needed. If your milk separates, just shake it up – like salad dressing.

Try this recipe:

1 cup of soaked almonds
4 cups of pure water
6-8 dates
1 teaspoon of Vanilla (optional)

Put all the ingredients into a high-performance blender and process until the mixture is smooth.

To strain the pulp out of the milk you’ll need a nut milk bag, mesh bag or cheesecloth, doubled.

Place the bag into a bowl. Pour the mixture into the bag (or cheesecloth). Raise the bag over the bowl and squeeze gently to press the all the milk through the bag.

Store your milk in a glass jar in the refrigerator. It will last about 4 days.

The pulp can be used for cookies, crackers or bread. If you’re not ready to use the pulp, store it in the freezer. It will last about 4 months.


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