With our nut and chocolate chip order this month I wanted to do a post on nuts. Don’t forget to turn in your order by Tue. Oct. 28th. You can print an Order Form here.
I’m personally a pretty big fan of the ol’ black and white creatures that hang out in the pasture and chew on grass, but in my ever expanding quest for self sufficiency, nut milk seems like a pretty good thing to research. I’m also getting pretty addicted to my daily smoothies that call for either almond, coconut, or soy milk so learning how to make it myself seems like a logical step. I haven’t done the math but I’m guessing making your own nut milk is cheaper and more convenient than purchasing it in the store and it is definitely fresher. I’m excited to try making my own milk and the following video, compliments of –My New Roots– (http://www.mynewroots.org/site/), is so well done I’m not even scared to try it.
In the video you will notice that you need a straining bag, called a nut bag. My friend, Connie Mason has done a lot of research and found a bag she LOVES. You can purchase one from her for $12 (this includes tax). Her phone # is (801) 413-8914. I asked Connie if she would be willing to send directions and share her knowledge of nut milk with me and this is what she sent:
Homemade Almond Milk
Whip up a batch using raw nuts, water and a blender. Whether you drink almond milk because you’re lactose intolerant or because you prefer the taste, it’s a good source of nutrients including protein, calcium*, iron, vitamin E and heart-healthy monounsaturated and polyunsaturated fats. I like making my own almond milk to avoid the additives found in the store brands (check the labels). Plus it is less expensive and guaranteed to be super FRESH!.
Making Almond Milk is Super Easy
It is very easy to make almond milk. For 1 quart of almond milk, soak ½ c. raw almonds in water overnight*, then drain and rinse them in the morning. Whiz them together with 4 cups of water in the blender until the liquid is smooth and frothy (30 seconds in my Vita Mix). Strain out the pulp using a Nut Milk Bag. The remaining pulp can be used in baking or in a smoothie. Milk and pulp will store in your fridge up to 3 days. If I can’t use the pulp by then, I add it to my compost pile. In the video it says to add 1 cup nuts to 4 cups of water and Connie uses 1/2 cup nuts to 4 cups of water. This is a preference, probably like 1% vs. 2% milk.
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Sweet Additions
Almonds are naturally sweet and it’s healthiest to drink the milk plain. But if you prefer more flavor or sweetness, a teaspoon of honey or sugar, 2 or 3 soaked dates, or a few leaves or drops of stevia will do the trick. Add a little vanilla if you choose. Add these before blending.
*Although almonds contain some calcium, it is much less than regular milk. It would take 2 whole cups of almonds to equal the amount of calcium in a cup of cow’s milk. Purchased almond milk has been calcium fortified. So if you are making your own nut milk, make sure you get your calcium from other sources.
*Soak nuts overnight (min. 8 hours) or up to 24 hours. I like the longer soak because the nuts get a little sweeter. If you do the longer soak, rinse and add fresh water a couple of times as the water gets pretty murky. Soaking softens the nuts and removes the phytic acid.
I’m going to try making nut milk this week. Let me know your tips and tricks for making your own nut milk. ENJOY!!!
