For no real reason, I was looking at the cartons of almond milk at the grocery store yesterday, thinking to myself “people really seem to like this stuff, maybe I should try.” Then I picked the nearest container off the shelf and saw a laundry list of chemicals that all commercial food seems to have nowadays, and there went that idea. Until my co-shopper that day said it was easy to make at home. A little googling later and .6 lbs of raw almonds were procured for $5.21.The essence of all the recipes we found online was: soak 1 cup of almonds for 6-8 hours, pour that water out, then blend the softened almonds in 4 cups water (vanilla, sugar, whatever you like to taste), then strain the fine particles out.I followed that to a tee, and wound up with about 3 cups of milk. Not bad, but there was a LOT of waste that seemed a shame to not use, given how healthy almonds are. Also, that gets to be quite a pricey 3 cups of milk (half the almonds, so about $2.60).This morning, I decided to use the other cup of almonds, but not strain it, and mix it all together. Another soak, another blend, and I had 5 cups of almond milk, albeit a little gritty. All together though, that’s 1/2 gallon of homemade and crap-free almond milk that will be a perfect addition to my morning (and post-workout) protein shakes. I won’t even notice the slight grit in there, considering everything else I put in them.
Still pricey compared to commercial, but quality ingredients, it tastes just like I want (just a hint of vanilla), and the satisfaction of yet another scratch-made food item in the fridge.Try it, I think you’ll like it.