Homemaking something you can easily buy, can sometimes result in exclamations of “why haven’t I done this before?!”. And a trophy of pride as you walk past that product in the supermarket where you feel smug for someone putting it in their trolley. ‘Oh if only they tried to make it for themselves.’ You think.
So I expected cheers (even if they were just my own) while standing in my kitchen drinking my homemade almond milk after the laborious task of the having them soak in water for hours and then blending them with some more water.
But I have to say, this is one occasion where I feel it is smarter and just plain easier to buy the milk from your supermarket. Now, I know many people make this in their own kitchens the world over and it’s so easy and effective. However, with no milk in my kitchen and knowing the shelf life of this milk was only a couple of days I was determined to wait until I tried it.
So waiting forty eight hours for the almonds to be properly soaked, I missed hot chocolate and chai tea. Not a big milk drinker I knew I had to conserve all my milk drinking into the small window I had.
And buying almond milk you don’t need to afford time as it lasts a week or longer. Also, it’s the time it takes sit around on your kitchen bench and then sieving it after making it to remove the almond pulp.
However, having said all of this negative stuff, it is extremely simple and a great way to get protein into your diet. There is something to be said for giving this a go yourself, though you might be smarter then me and have some milk in the fridge so your patience isn’t tested too much. If you are a big milk drinker than making this would be ideal. I’d love to hear what you think on this subject and how you find homemaking your almond milk, versus buying it?
Makes 2 cups
1 cup blanched almonds
2 cups water for the milk, plus a further 1/2 cup-3/4 cup for soaking
Agave or maple syrup or dried dates to flavor
Place the almonds in a bowl and pour over the soaking water until just covered. Set aside for 24 to 48 hours.
Remove the water and rinse for approximately a minute.
Place in a blender with 2 cups water and blender on for 1 minute.
Using a very fine sieve or cheesecloth pour into your bottle and squeeze the remaining milk from the almond pulp.
Refrigerate while not in use. Lasts approximately 2 days.
Serve warm or cold.
You want the almonds to be squidgy when you press them and I found mine weren’t after 24 hours.