Almond milk is another milk that is not coming from farm animals and can also be produced in your own kitchen. Unlike home-made Sesame seed milk which is rich with calcium, home-made almond milk is naturally rich with Vitamin E. Commercial almond milk is also enriched with more Vitamins, Calcium, Protein and Sugar, but home-made almond milk is naturally rich in several vitamins and minerals. It has a pleasant, nutty flavor and creamy texture that’s similar to regular milk, for what it is a popular choice for vegans and those who are allergic or intolerant to dairy.
Many people are intolerant to milk sugar (lactose) and unable to completely digest it. Undigested lactose passes down to the colon where it is fermented by the resident bacteria, leading to excessive gas, bloating, diarrhea and associated discomfort. Almond milk is diary free and contains no lactose at all. It is a suitable milk replacement for people with lactose intolerance. Considered as low-carb beverage, almond milk doesn’t cause a spike in blood sugar levels, making it perfect choice for diabetics and those who are on a low-carb diet.
Almond vegetarian-milk can consumed cold or used as substitute for animal milk. Add it to your coffee or tea, splash it over your cereal, mix it in smoothies, make a diary-free rice pudding or prepare healthy “home-made hot chocolate”. Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period. Make smaller, more frequent batches when you need. It is so simple and very easy to make. The process of grinding and straining the milk only takes a few minutes.
People who are allergic to almonds or nuts should avoid almond milk. For those who are prone to kidney stones, better not to consume it in excessive amounts. This is because of its calcium oxalate content, which is generally higher in homemade almond milk.
All you need is a blender, 2 cups water and a 1 cup of almonds. Soak the almonds in water for 8-12 hours or overnight. They will plumb as they absorb water. The longer the almond soak, the creamier the almond milk. Drain and rinse the almonds under cool running water. Discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.
Put the almonds in a blender with 2 cups of water and mix until smooth. Break the almonds down into a very fine meal and the water should be white and opaque. Strain the mixture through cheese cloth or nut milk bag. Press all the almond milk from the almond meal. Squeeze and pres cheese cloth or nut milk bag with clean hands to extract as much almond milk as possible. You should get about 2 cups of almond milk. Same amount of water you added. Taste the almond milk and add 1 tablespoon of honey or maple syrup. The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is.
Store the almond milk in sealed containers in the fridge for up to three days. Sealed glass jar or bottle are preferred.