Almond Milk

Methodology: Homemade Almond Milk

1. Soak the almonds. Place the raw almonds in a bowl and cover them with water.
2. Let them soak for at least 4 hours or overnight. Soaking helps to soften the almonds and making them easier to blend and also removes phytic acid (an Anti-Nutrient)
3. Drain and rinse the almonds under running water
4. Place the almonds in your blender along with 4x cups of filtered water
5. Blend on high speed for 1-2 minutes until you have a smooth and creamy mixture. If you prefer a thinner consistency, you can add more water
6. Strain the almond milk. Set a nut milk bag or cheesecloth over a bowl or pitcher. Pour the blended almond mixture into the bag or cloth. Gently squeeze and press the mixture to extract as much liquid as possible. This will separate the almond milk from the almond pulp. Alternatively use a mesh strainer, pressing the mixture with the back of a spoon. 
7. Store and Refrigerate. Transfer the almond milk into a clean bottle or jar with a tight lid. Store it in the refrigerator and use it within 2-3 days for best freshness.
8. Simply give it a good shake before using, as natural separation may occur.
9. Note: Don’t throw away the almond pulp! You can use it in various ways, such as adding it to smoothies, baking with it, or drying it to make almond flour…