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Almond Milk

This is for those that don’t do dairy, for whatever reason. I’ve tried different almond milks both homemade and commercial. I like this one the best, and it is so easy to make. Having patience is the hardest thing. This almond milk has nothing in it that is fake or bad. Yay!

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  • 1 cup of raw almonds
  • 7 c of filtered water, 3 c and 4 c
  • 1 tsp of pure vanilla extract ( I make my own)
  • stevia, liquid, to taste
  • cheese cloth or a nut milk bag

In  a container (a large mason jar works nicely) add almonds, 3 cups of filtered water. Cover container and set in refrigerator a minimum of 8 hours or up to 24 hours. This is the patience part.

Drain almonds, then place into blender or food processor.  Add remaining water (4 c) into blender/food processor. Blend on high-speed for about 4-10 minutes. This depends on the power of your blender/food processor. Mine takes about 4 minutes.

This next part will require cheese cloth or a nut milk bag. For a while I used cheese cloth, but I have to admit, the nut milk bag is much easier all around. You will also need a large bowl.

Place nut milk bag into large bowl, pour almond liquid into nut milk bag. Squeeze out liquid into large bowl. It should produce about 4 cups of almond milk. Add vanilla. Transfer to a container with a lid, and store in the refrigerator. Don’t throw away the pulp, you can use this to make toasted almond meal. Uses for the almond meal in tomorrow’s blog.

Remember to shake up milk before using, it will separate, because it doesn’t have any bad stuff (gums) in it.

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