I was on the Specific Carbohydrate Diet (SCD) quite a while before I tried making my own almond milk. I guess I thought it was time consuming and I was already spending so much time preparing food. Well I finally made it for the first time a few months ago and it was worth the wait. It tastes so good in smoothies, in tea or just on it’s own. If you haven’t made it before I highly recommend you try it. Everyone seems to have their own version of almond milk. I sweeten mine a little with dates but I don’t put in any vanilla extract.
1. Use blanched almonds. They are less bitter and easier to digest.
2. Soak them overnight-this makes a smoother milk and also makes the milk more nutritious as the water activates the enzymes in the almonds.
3. The more powerful your blender, the better.
4. You will need a nut bag to make a smooth milk-I ordered mine from Love Tree Products in the UK.
5. This milk only keeps for two days in the fridge so only make a big batch if you will use it.
6. Place the leftover almond meal in a very cool oven for 2-3 hours to dehydrate it. It can then be used in baking.