Homemade Almond Milk
I love homemade almond milk, which is easy and fun to make. I usually make two big batches weekly, to go with my matcha tea. Store-bought almond milk can contain additives such as sugar, salt, gums, flavors, lecithins, and carrageenans. I have seen quite a few people have problems with them, so I highly recommend you make your own. You only need a blender and a nut bag, and you can have homemade almond milk. I recommend soaking your nuts in water overnight or for 7 hours. This helps to deactivate enzyme inhibitors and helps you receive all the nutrients your body needs. Homemade almond milk tastes far better when compared to store-bought almond milk. You will never want to buy store-bought versions again. Almond milk is loaded with magnesium, a mineral that everybody needs more of since most individuals are deficient. Magnesium controls blood pressure and 300 other processes in the body. You can add a sweetener like milk or honey or maple syrup if you prefer it sweeter, but I love it just the way that it is.
Pour the almonds into a large ceramic bowl, and cover nuts with water. Cover with a clean tea towel and leave to sit for 7 hours or overnight.
Pour the soaked nuts into a strainer and thoroughly rinse with running water.
Pour the nuts into a blender. Add 2 cups of water and blend for 60 seconds or until the nuts are a creamy paste. Add 2 cups of chilled water and vanilla and blend for another 60 seconds.
Place the contents into a nut bag and squeeze the milk out over a large bowl.
Twist and squeeze the bag until all the liquid is removed and only dry pulp remains
Pour the nut milk into glass jars and store in the fridge until ready to use. It is best consumed within 3 or 4 days.
www.CulturedFoodLife.com