The Good Foam [Homemade Almond Milk]
9 Wed, 2011 § 7 Comments
We like the taste of almond milk & the convenience of buying it – heck, we like the fact we have the option of buying this. What I am not enjoying is throwing the packaging out every week.
So…we started making our own again, which is actually more delicious. It lives in a cute, glass carafe in the fridge & will keep ~5 – 7 days. I like the taste of the stuff from the store just fine, but it still tastes a little processed. Fresh tastes, well, fresh — & the foam –
oh the foam!
- 1 C almonds, soaked overnight to germinate
- 3 C water
Rinse & strain almonds & combine with water in a blender & blend. Pour through a cheese cloth into a container & squeeze all excess liquid from the almond pulp using the cheese cloth. You can leave it at that or combine pulp & liquid & blend again for thicker, creamier almond milk. I make ours with a small magic bullet, so it is triple & quadruple blended!
Save the pulp to sprinkle over salads, stir into cereal or morning porridge or try Dave’s favorite: bread chicken [or tofu or seitan I’m sure] with the shredded almond meal & pan fry. Keep almond pulp in the fridge for ~5 days; it also freezes well if you are not going to use it within 5 days.
You can also add vanilla or cinnamon or cocoa, a sweetener, etc for more flavor, though I usually keep it plain.
I won’t lie. Though worth it once made, Dave & I are both guilty of catching the lazy bug when it comes to grabbing soaked nuts from the fridge to whip up milk. Some days it takes a couple lonely cookies to finally coax me into making a new batch. I promise the thick & foamy result is worth the “hard work”.
What kind of milk do you drink?