![]() Pour the liquid into a bowl with your cheesecloth, fine mesh, or strainer of choice.My handkerchief is really old so I'm not really concerned about dyes and stuff, but probably best to choose a fabric with little dye. It's a super fine weave but it will still let you strain liquid through it. My favorite nut milk bag alternative is my handkerchief. Strain the almonds through a nut milk bag, fine cheesecloth, or a thin cloth.Lavender makes the most amazing leftover almond pulp too! It smells soooo good! 1 tablespoon of lavender flower buds is typically all I need. In the summertime I also will add lavender before I blend so they get strained out too. If you want to sweeten with dates, I like to add them here so they get strained after. Fill your Vitamix/high-speed blender with 3 cups of fresh water and the rinsed almonds.Blanching is done by boiling water, then adding the almonds to the pot for about 5 minutes, then draining, then following the rest of the steps. If you’re in a hurry, you can use blanched almonds instead of soaking them overnight, but the flavor will alter slightly since the almonds will no longer be raw-it will taste less like amaretto and more mild. Also, generally floating almonds at this stage mean they are rancid. DO NOT reuse this soaking water since it contains enzyme inhibitors, phytic acid, etc. Take your soaked almonds and rinse them off.If it becomes your favorite milk and you make it every week, then soak it for a 1/2 hour like oats. I put no soaking for hemp milk because it doesn’t contain a lot of phytic acid. You’ll also find that you like different milks for different things. Don’t be afraid to try something new and change it up! I am a fan of moderation, so changing it up gives you a variety of nutrients, flavor and experiences. I made a chart for you guys on some of my favorite milks and how to make them. You can use shredded coconut or fresh coconut meat. I’ve learned to avoid rice grown in Texas because the fields there have too much arsenic in the ground from pesticides and the like (I believe from cotton fields). Best to make this at home if you like it, but make sure you soak in water and dump at least 2x for minimal arsenic, and use Thai jasmine, rice from California, or basmati rice. One thing to note is rice has a fair amount of arsenic in it, in fact, rice milk exceeds the arsenic limit allowed in our water. I LOVE rice milk, but I prefer to make almond milk and cashew milk on a regular basis. Still need to try that but I’ve updated this tip into the chart below. *Update: I’ve recently learned NOT soaking the Oat milk at all will cut the slime. Worth trying at least once to see if you like it. But once you flavor it, it’s pretty tasty. I don’t like that it’s slimy when you strain it (it helps to strain it twice)…that weirds me out. Not my favorite, but it’s probably the most cost-effective choice. Some people prefer to blanch the almonds so the almond flavor isn’t so strong, but that’s the reason this is my favorite milk choice–I love amaretto! ♥ Oat milk If I’m running out of nuts, I may make a thinner milk by adding an extra cup of water. They have a really high vitamin E content! There is no skin! So, a high-speed blender or Vitamix can easily pulverize cashews without small pieces being left behind. They also don’t need to be strained after blending. One of my favorite “I’m in a hurry” milks because you don’t need to soak overnight, they only need a minimum of 2 hours of soaking. ![]() It is extremely buttery and delicious, but I still prefer my next two for most of my dairy free milk endeavours. Therefore, I turn it into a coffee creamer and reduce the amount of water to create a thick cream (typically from 1:3 to 2:3), then sweeten it with maple syrup. I really only like macadamia nut milk when it’s in my coffee. Any other steps are really about how you want your nut milk to taste. Making nut milk can be broken down into 3 easy steps: soaking, blending, straining. My favorite nut milks are: vanilla, lavender and plain. Homemade doesn’t have any chemical preservatives, it’s fresh, and customizable to any flavor you want. ![]() ![]() But before we begin, let’s talk about why it’s worth the trouble making your own nut milk. Now I make nut milk (after soaking the nuts) in about 5 minutes with my Vitamix.Īny high speed blender will do. Why? It’s really messy, you have to do it in batches because the juicing containers don’t hold that much, and you still have to strain it anyway. I used to use my amazing juicer for nut milk, however, this is probably the worst way I can think of making nut milk.
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