Vegan Milk

Making vegan milk at home is a rewarding and straightforward process that allows you to customize flavors, control ingredients, and reduce environmental impact. One of the popular choices for homemade vegan milk is almond milk, and here's a detailed guide on how to make it.

Ingredients:

1. Raw Almonds: Start with one cup of raw almonds. Soak them in water overnight or for at least 12 hours. This softens the almonds and makes them easier to blend.

2. Water: You'll need about four cups of filtered water for blending and adjusting the consistency of the milk.

3. Sweetener (optional): Add sweetness to your almond milk with a natural sweetener like agave syrup, maple syrup, or dates. Adjust the quantity based on your preference.

4. Vanilla Extract (optional): For a touch of flavor, consider adding a teaspoon of vanilla extract.

Equipment:

1. Blender: A high-speed blender is ideal for achieving a smooth and creamy texture.

2. Nut Milk Bag or Cheesecloth: These are essential for straining the almond pulp from the milk.

3. Bowl or Jug: To collect and store the freshly made almond milk.

Steps:

1. Soak the Almonds: Place one cup of raw almonds in a bowl and cover them with water. Let them soak overnight or for at least 12 hours. This softens the almonds and activates enzymes, making them more digestible.

2. Drain and Rinse: After soaking, drain and rinse the almonds thoroughly. This step removes any enzyme inhibitors released during soaking.

3. Blend: In a blender, combine the soaked almonds and four cups of filtered water. Blend on high speed for 1-2 minutes until you get a creamy consistency.

4. Strain the Milk: Place a nut milk bag or cheesecloth over a bowl or jug. Pour the almond mixture into the bag or over the cheesecloth to strain the liquid from the almond pulp. Gently squeeze or press to extract as much milk as possible.

5. Sweeten and Flavor (Optional): Return the strained milk to the blender and add sweeteners like agave syrup or dates, and vanilla extract if desired. Blend again briefly to combine.

6. Store: Transfer the almond milk into a clean, airtight container and refrigerate. It can be stored for 3-4 days, so make sure to shake well before each use, as separation is natural.

Tips:

- Reuse the Almond Pulp: Don't discard the almond pulp. It can be dehydrated and used in recipes like granola, energy bars, or as a base for gluten-free crusts.

- Experiment with Flavors: Get creative with flavors by adding a pinch of cinnamon, a dash of nutmeg, or a hint of cocoa powder during the blending process.

- Adjust Consistency: Depending on your preference, you can adjust the water quantity to make the milk thicker or thinner.

By making your own almond milk, not only do you have control over the ingredients, but you also contribute to reducing packaging waste associated with store-bought alternatives. Experiment with different nuts or seeds to discover your favorite plant-based milk, and enjoy the process of creating a dairy-free option that suits your taste and dietary preferences.

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BASIC ALMOND MILK

Homemade almond milk contains all of the nutrients of the whole almond, and is packed with protein and heart-healthy monounsaturated fats and omega fatty acids, as well as Vitamins B, D and E, magnesium, potassium and copper. Ready to make your own pure almond milk? Let's get started.

Ingredients
1 cup raw almonds, soaked
3 cups filtered water

Instructions
USING BLENDER
1. Put 1 1/2 cups of the water and the almonds in a blender. Blend on high speed until very smooth. Add the remaining 1 1/2 cups of water and blend again. Strain for a smoother free flowing texture.
2. To strain, place a nut milk bag over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.

USING SLOW JUICER
1. When the juicer is running, spoon a ladle full of almonds and water into the top of the juicer. Carefully add more.
2. Continue adding more nuts and water into the juicer until you are done. To get a fine texture strain it from a fine mesh strainer.

Recipe Notes
Soak raw almonds overnight or 8-10 hours at room temperature. Rinse well and discard the water.
You can adjust the consistency of the milk by increasing or decreasing the amount of water.
Almond milk can be easily stored in a sealed container in the fridge for 2 to 3 days.
When left for sometime the milk tends to separate. Just give it a stir or a shake before using. It'll come back to its normal state again.
This basic almond milk can be used in recipes as a substitute to dairy milk or you can add a sweetener and some spices of your choice to make it more flavourful.
Almond pulp can be stored in refrigerator to use later in recipes. You may also dehydrate the pulp and turn it into almond floor. The pulp can also be used as face pack or body scrub.

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