To me, it’s disturbing when you read articles about your food and they say things like, “The apples you see in the store typically are on average 14 months old.”
No wonder when you buy things at the grocery store, they tend to last forever versus Farmers Market produce!
I don’t know about you, but that is gross to me!
Then it gets you thinking,
What is in my food that is making it last so long?
And then you revoke that last question because maybe you really don’t want to know.
So in honor of making more food from scratch, why not make your own non-dairy milk at home?
If you aren’t already doing so, you might just find that it isn’t so difficult to learn. At all.
Homemade Almond Milk Recipe
(We make this in 4 batches)
1/2 cup raw almonds
4 c. filtered water
Note: If you can find a place that sells almonds without the brown skin on, that will make the process even easier! If not, that’s okay. You just have more steps to take…
Put the almonds and enough water to fully cover them in a saucepan and bring to a boil on medium heat. Allow to boil for 3 minutes. Drain. (If you have skinless almonds already, omit this step!)
Allow to cool unless you have bionic hands that endure hot heat. Once cooled down to touch, take off skins.
3. Place skinless almonds with the 4 c. filtered water into blender and blender those suckers until you can hear that they are shredded to bits.
4. Strain the milk (I use a metal strainer) as many times as you like, depending on preference for almond bits.
Refrigerate and admire your work. You just milked almonds!