Rich and creamy almond milk

Almond milk is a healthy and inexpensive alternative to cows milk which can easily be made at home! Many of us now choose dairy free milks due to allergies, concerns about sourcing or just taste preference. Like most products almond milk is far healthier and tastier when you make it yourself at home. I have been making my own almond milk for a few years now and whilst I have never been a big milk drinker, this almond milk has me going back to the fridge again and again for little sips. I won’t pretend that I am organised enough to make my own milk all the time and I sometimes do rely on Rude Health almond milk as a convenient alternative but when I get the chance, this milk feels like a special treat!

Method:

1. To soak the almonds, place the almonds in a glass bowl or large jar, and cover with filtered water and 1 teaspoon Celtic sea salt for about 12 hours. Once soaked, drain and discard the soaking liquid (do not use this to make the milk). Now rinse the nuts several times.
2. Throw the rinsed almonds and water in your blender and blast on high for about 60 seconds until completely pulverized. You can actually drink this without straining if you like rustic whole milk, but for a more commercial-style milk strain using a nut milk bag, fine mesh strainer, or fine mesh knee-high hosiery. A bag will yield the best results. (You can find these easily from health food stores or from raw online stores)
3. Make sure you squeeze the cloth to get the last bit of liquid out. This is the creamiest yummiest bit of the milk so don’t miss out on that!
4. Store in a glass jar in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unstacked almond milk will keep for 5 days.