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How to make almond milk - simple DIY recipe for everyone

Updated on December 11, 2013

Almond milk, almond cream and almond paste - superfood at your home

You know that moment, when suddenly new information comes out of blue and totally changes your world and disturb your inner peace? Well, something similar, and to admit not that kind of drama, has happened to me when I discovered that cow milk and all milk products are extremely harmful for my body and blood type (and also for most other people - but not all. Another topic is milk from small farms vs. intensive farms).

First thing I did was to run to the store to find an alternative to it for me and my family. We've tried all kinds of milks. From rice- to oat-drinks, from spelt- to soy-drink.. and finally getting to almond milk which was the tastiest and as I have learnt afterwards, the most beneficial of all. But, mamma, it is so expensive!

Probably, I would drink tea for the rest of my life, if one day I wouldn't find a recipe for home made almond milk. Huh! What a relief! I've taken some time and done in-depth research how to make it and here it is - the best possible health benefit option. I'm sharing it with you in the following recipe.

It is really easy to make almond milk at home. It needs just few minutes of your time. You know it is fresh and you're in control of every step. You can just drink it freshly made or use it in other recipes (instead of milk or cream of animal origin).

You may want to experiment with the ratio almonds to water for more creamy or more diluted milk, according to your needs or taste.

IF you really, really want to get out most of it, that you get all nutritients it is really important to ferment and soak almonds before blending. More about soaking read below in this lens.

Cook Time

Prep Time: 18 hrs soaking almonds plus few minutes of blending

Ingredients

  • 120 g / 4.2 oz. blanched (peeled) raw almonds
  • to 1 liter / 33.8 oz. of purified (and preferably revitalized) water
  • if possible use organic almonds - fermentate and peel them yourself.
  • optional sweeteners to taste - honey, agave syrup, maple syrup, dates, stevia ...

Instructions

  1. Fermentation and soaking: Soak raw almonds for at least 18 hours in water with juice of 1 ripe lemon (completely yellow). Throw water away and rinse them thoroughly.
  2. Blanched/peeled almonds place in high, narrow bowl and add water to cover them.
  3. Grind with blender to give a thick and almost smooth mixture, if necessary, pour more water.
  4. Strain well through clean gauze or cheese cloth.
  5. The fluid is ALMOND MILK, leftover is ALMOND PASTE or in other words ALMOND MEAL.
  6. Store in refrigerator for approx. 3 days.
  7. ALMOND MEAL - don't waste this perfect food - just eat it or use it in other recipes (oatmeal, muffins, etc.).
  8. ALMOND CREAM - it is just more concentrated milk (eg. 120 g almonds and 250-500 ml of water).
Cast your vote for Almond milk, almond cream and almond paste/meal

How to make almond milk in pictures

Click thumbnail to view full-size
Soak almonds overnight. Throw old water away.Blend almonds with pure water.Blend until smooth - 3-5 minutes, or longer.Drain through cheese cloth.You can use bigger cheese cloth.Strain tightly.Pour fresh made milk in clean bottle ...... and don't forget to tag your bottle.Almond milk and almond meal/pasteAnd here it is - ready to drink!
Soak almonds overnight. Throw old water away.
Soak almonds overnight. Throw old water away.
Blend almonds with pure water.
Blend almonds with pure water.
Blend until smooth - 3-5 minutes, or longer.
Blend until smooth - 3-5 minutes, or longer.
Drain through cheese cloth.
Drain through cheese cloth.
You can use bigger cheese cloth.
You can use bigger cheese cloth.
Strain tightly.
Strain tightly.
Pour fresh made milk in clean bottle ...
Pour fresh made milk in clean bottle ...
... and don't forget to tag your bottle.
... and don't forget to tag your bottle.
Almond milk and almond meal/paste
Almond milk and almond meal/paste
And here it is - ready to drink!
And here it is - ready to drink!

Why is soaking nuts so important?

Despite eating healthy food some people suffer from lack of some important vitamins and minerals. They are tired, have repeated headaches, low blood pressure, just to number a few ... A friend of mine have far too little iron. The doctors prescribed her different iron products - pills, syrups and even a treatment with injections. She was told to eat more of beetroot, liver, red meat and to drink one glass of red wine per day. She did but nothing seems to help. Why was that so?

In almost every article or book with titles like "Healthy eating" or "Cuisine for your health" they recommend oatmeal for breakfast, almonds for snack, rice with broccoli for lunch ... But (!) all that otherwise very healthy food can't do anything good to your body if not prepared properly. They were the ones who blocked the absorption of nutrients from themselves. Just for an example, broccoli is very healthy but contains goitrogens - inhibitors.

Another example of that forgotten practice. In old days it was always written on the packagings that the oatmeal should be soaked before eating or cooking for a few hours or better overnight. Sadly we have forgotten that this is really very important.

How to fermentate and soak almonds and other nuts

The most effective method of reducing phytates in food is soaking/fermentation in an acid medium. Use filtered and preferably revitalized water with the addition of lemon juice or whey, yogurt, kefir or sour milk from unpasteurized milk with the addition of fresh ground organic rye flour or sour rye dough. For every 250 ml / 8.45 oz. of water, add 1 tablespoon of acidifier.

It is essential to use filtered (chlorine-free) and preferably revitalized water. To initiate the fermentation process water should be warm, that is heated to 40°C prior to mixing with the grain/flour. The acidic liquid is used in an amount of water which is provided for the cooking/baking recipe. If the mixture is too dry, simply add more water.

Irrigation/fermentation takes place in a tightly closed container made of an inert material (glass, ceramics, enamel) at room temperature. Upon completion of soaking/fermentation, add the remaining ingredients (if necessary) and follow the instructions in the recipe.

After the completion of the irrigation/fermentation drain nuts and wash well under running water. If needed in recipe, add fresh water.

Nuts should be soaked/fermented for at least 18 hours and then dried in a warm oven. To achieve the acidity use the juice of fully ripe (completely yellow) lemons. Phytic acid represents a major problem with Brazil nuts, almonds, walnuts, peanuts and hazelnuts. In particular, it is best to consume almonds peeled, because almond peel contains anti-nutrients and toxic chemicals (pesticides, preservatives, fungicides and so on).

Savor: Mindful Eating, Mindful Life
Savor: Mindful Eating, Mindful Life

Thich's book about mindful eating. Don't throw things in yourself, like you're waste basket.

 
Conscious Eating
Conscious Eating

Choose conscious. When reaching for food - reach in the right direction.

 

Health benefits of almond milk

Almond, known as King of the nuts - why he rules

Here they are - reasons why almond rules!

Sweet almonds symbolize man's power. They give new energy and vitality not only to nerves but also to lungs, liver and face skin. For this purpose, it is recommended daily consumption of raw peeled sweet almonds (5 to 10 per day).

Hildegard von Binden had said "Almonds in any way do not burden or dehydrate, but strengthen a man." With its high content of monounsaturated fats and vitamin E, almonds strengthen the nervous tissue and are thus useful for both the "nervi state" as well as for diseases of the nervous system and brain, such as, for example, dementia, Alzheimer's disease, multiple sclerosis, Parkinson's disease.

In case of infections of the kidneys and the urinary tract homemade almond milk of blanched almonds is very beneficial.

Almond milk (at various concentrations) can also be used in the recipes as a substitute of animal milk or cream, almond meal/paste (remains after the draining almonds) instead of ground almonds in many recipes.

Almonds and all almond raw products have low glycemic index and are much better choice than any other cereal flour in pastry recipes. According to Hildegard, even unrefined, cold-pressed raw almond oil is very useful for the body. Of course it should not be heated (not suitable for cooking and baking).

Please, share your thoughts and experiences

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