I got so discombobulated yesterday with all the snow we had I forgot to post this on the blog – here’s hoping people didn’t get confused!
Increasingly, people are looking at dairy as a thing to cut out of their diets. Hormones, or too much gunk in their throats. Dairy is said to increase inflammation, much like gluten. Perhaps it’s a newly-discovered allergy, or an eating choice. Whatever the reason, there has been a surge in the popularity and availability of non-dairy milks.
So why not pick up a box of almond milk at the store? Not too expensive, right? $1.99 – and it’s so good for me!
Hang on a second. Look at that list of ingredients.
Almond milk (really?) filtered water and almonds. But does it stop there? Nope. Calcium carbonate. Tapioca starch. Sea salt. Potassium citrate. Carrageenan, sunflower lecithin, natural flavor, vitamin A palmitate, vitamin D2 and D-alpha-tocopherol.
Today’s Tasty Thursday is all about making your own almond milk, from scratch, with 2 ingredients you can pronounce and make sense to have in almond milk. You need almonds. And water. A bowl and a blender. And a clean cloth napkin (or dish towel, or cheesecloth). It might cost you a little more than the $1.99 (depends on the almonds you buy) but it’s worth it in terms of peace of mind.
- 1 c raw almonds
- Soak almonds overnight in water to cover
- Drain and rinse
- Place almonds in a blender jar with 2-4 cups of water, depending on how thick you need the milk
- Blend on low speed, then on high until the nuts are completely broken down and the liquid looks milky
- Strain out the pulpy almond residue through a clean cloth napkin set over a bowl