Our Favorite Almond Milk
When Mom & Me started eating raw foods, we missed cereal. So we made a bunch of raw cereals & muesli, and then we missed milk. This simple almond milk did the trick for us; use in place of milk in everything! Experiment by replacing the almonds with other nuts and seeds, they all make delicious - and different - milks.
Our Favorite Almond Milk
1 1/2 c (8 oz) Almonds [dry measure - if you measure after soaking use 2 1/2
cups (12 oz)]
1/2 c (5 oz) Dates
1 1/2 T Flax Seeds
3 quarts water
1. Soak almonds ~ 8 hours and rinse thoroughly before making milk, or use our
recipe-ready almonds.
2. Blend all dry ingredients and 1 quart water to smooth.
3. For smooth milk (our favorite!) strain milk through a milk bag. If you don't
have one, a clean nylon stocking or cotton pillowcase work fine too! Straining
with cotton? Wash and boil bag between uses to avoid fabric 'sliminess'.
4. You now have almond milk concentrate! Use it as is, or do what we do and
dilute with 2 quarts more water.
Use the milk fresh or freeze for later use. Just place into warm tap water to thaw. Milk will stay delicious for 5 days in the fridge. Shake well before using, milk will separate as it sits.
We use the almond pulp that remains in soups, breads and crackers.