Three Ways to Make Almond Milk

Start with raw almonds soaked for up to 8 hours or over night in the refrigerator. To soak almonds, place in a glass container with a two-to-one ratio of water to almonds. I shop online and buy bulk for the best deal. Organic almonds can be costly, since almonds are grown in a hard shell conventional will do. Shop according to budget. Once you have made your fresh almond milk always store in the refrigerator. It will keep about 3 days.

Method #1 (most like milk - takes the most time)
• 1 cup soaked raw almonds
• 2 quarts water brought to a rolling boil
• 4 cups purified water
• Few drops liquid stevia (optional)
• Few drops non-alcohol vanilla (optional)
• Natural knee high nylon stocking, new is best.
Using a strainer drain water from almonds and discard soaking water. All at once gently drop almonds into the boiling water to blanch. Keep strainer handy. Time for 30 seconds - no longer. Being careful not to splash or burn yourself, using strainer in the sink, dump out all of the water and cool almonds in strainer with cold water from tap.
Once cool enough to handle (yet while still warm) pop almonds out of brown skins. This only takes a few minutes. Discard skins or you may save the skins to make a facial / body scrub (recipe to follow).
Place cleaned almonds in blender with the 4 cups of purified water. Blend on high until almonds are paste and thoroughly blended. Remove blender bowl and fit knee high stocking over top of pitcher. Holding stocking secure pour into a bowl or pitcher large enough to hold a quart of liquid. Remove knee high from blender bowl and “milk” until all liquid is removed. Almond pulp may be used to make “cheese” or almond flour for baking (recipes to follow).
If you wish a few drops of liquid stevia and or non-alcohol may be added to the almond milk. This makes one quart of milk. This recipe may be doubled to make a half gallon. It will stay fresh for up to 3 days refrigerated.
Why remove the skins. The skins have a natural chemical that blocks the protein absorption into the body of the almonds. I also think it is whiter and looks more like milk and you can use the pulp to make a tasty cheese for salads.

Method #2 (faster-one less step)
• 1 cup soaked raw almonds
• 4 cups purified water
• Few drops liquid stevia (optional)
• Few drops non-alcohol vanilla (optional)
• Natural knee high stocking, new is best.
This method is the same as Method #1 except you may omit the blanching step. The pulp may be used as a facial/body scrub, but not as cheese or flour.

Method #3 (super fast-all you need is a spoon and a blender)
• 1/2 cup raw almond butter
• 4 cups purified water
Scoop almond butter into the water in a blender. Blend until smooth. You may also do a single serving at a time, 1 heaping teaspoon almond butter per 8 ounce cup of water.
Additional Recipes from Method #1

Almond Cheese
• Place almond pulp in a blender. Add 1/2 lemon juiced, 2 tablespoons xv olive oil, fresh herbs such as parsley, thyme, basil, etc. Blend, taste add sea salt and or black fresh ground black pepper, adjust flavors. You may store this in a covered glass container for up to a week. Very good crumbled over a salad. 

Almond Flour
• Place almond pulp on a dehydrator sheet and dry. Break into pieces and turn to flour using a blender. Refrigerate and use as you would any gluten free flour.

Facial Scrub
• Grind almond skins and add two tablespoons coconut oil. Use as you would any facial scrub.

Monica Pallares