Homemade almond milk, so rich and creamy, with it’s velvety texture makes an indulgent addition to the homestead diet. Most of you know that milk producing animals do not produce milk year round. Some produce milk longer than others such as cows who can still provide milk for the homestead whilst growing next years calf, with a shorter resting time. Goats, on the other hand generally have a longer resting time or dry period than cows.
So what’s a homestead mama to do? Well there are a few options here. Check out my post from a while back about Oat milk here. I have been wanting to try making almond milk at home for a while, as it seems to agree best with my body at this time. I like the idea of being able to drink almond milk without all the added stuff that comes in a shelf stable product, plus when you make your own almond milk at home, you have the option to sprout your almonds for an added boost of nutrition without all the extra junk. When sprouted, almonds, as well as other grains, nuts, and beans, allow access to more valuable nutients and enzymes creating a whole, living food.
I have stopped consuming processed dairy, even in small quantities, because I am no longer willing to compromise my health and energy levels. I choose instead whole, living foods to support my body, energy, and vitality. More on that to come….
Enter homemade almond milk.
Making almond milk at home is quick and easy. All that is required is a little forethought to soak your almonds, either overnight, or for up to 2 days for sprouted almond milk, a quick whir in the blender, strain and serve! It’s as simple as that. No need to complicate matters or make it difficult. I like simple as much as the next gal.
For step by step pictures and directions The Kitchn has a wonderful post on making almond milk. See here.
Homemade Almond Milk
makes aprox. 2 cups
1c. organic raw almonds
2c. water, plus more for soaking
*I add no vanilla or sweeteners to my almond milk and encourage you to try it naked to begin with to truly experience the flavor and texture that homemade almond milk is, it is very satisfying on it’s own and may not need any adornment.
medium mixing bowl
fine mesh strainer
cheese cloth/nut bag (for straining)
If you should choose to sprout your almonds, you will need an extra day to soak them, rinsing and replacing the water once each day. You will notice some foam on the top of the water, that is perfectly normal when soaking, it is the phytic acid being released from the almonds. Think of phytic acid as a seed’s natural preservative. In nature, it keeps the seed fresh and ready to sprout and grow until the conditions are right. It’s a good thing for the sustainability of the plant, but an anti-nutrient for our bodies. Phytic acid inhibits optimal digestion.
When we soak our seeds/nuts/legumes it releases the phytic acid from the seed/nut/legume, allowing our bodies to access the valuable nutrition that is available within, as well as easing digestion. Soaking is a valuable tool and a simply accesible way to unlock all of the potential nutrients and energy within our food.
I recommend using raw unpasturized almonds, these can be tricky to get, as our government requires pasturization and or irradiation of all nuts sold in the USA, even when labeled as raw. I ordered mine from here, but am looking for a direct connection to a small scale farmer who may be able to sell “truly raw” almonds. I will update the post when/if I find a source.
If you have not yet tried making your own almond milk at home, I encourage you to take the leap to create your own fresh, living food. Your body will thank you with bountiful energy, you will not be disappointed.
*there are no affiliate links in this post, just resources for you.