Homemade Almond Milk
1 c. raw almonds
8 c. water
1/2 tsp. salt
Cheese cloth (or coffee strainer, which is what I used)
Vanilla (optional)…I added 2 tsps because that is what my son likes.
Sweetener (maple syrup, agave nectar, artificial sweetener, sugar, cane sugar, etc…any of these will do)…I only had regular sugar, so for 2 quarts, I added a little over a third of a cup LOL…maybe went a bit too far on that, but he likes it!
Soak 1 cup of almonds in 4 cups of water, overnight. Drain almonds and rinse thoroughly. Now, if you have a blender, pour your almonds, 8 cups of fresh water (not what you soaked it in overnight). Blend until the almonds are pulp. Pour through cheesecloth squeezing the milk into a bowl. Blend again adding your salt, vanilla, and/or sweetener (or leave plain). Store in quart container in the refrigerator. Shake before use. It will last about a week. It makes 2 quarts.
I am drying out the almond pulp in the oven, right now. Low heat (170) for 3 hrs. I’ll make parmesan crackers out of them tomorrow…will post when finished (mainly to let you know if they suck pond water or not LOL)