I was raised on milk straight from the cow–okay, by way of the cooler. So I am amused when folks get all freaky about drinking raw milk. My decision to stop has more to do with the fact that I have no cow in my back yard. Neighbors wouldn’t probably like it much anyway.
It just became too expensive–a luxury my budget can’t afford, so I have switched to almond milk. It is easy to make and yummy in a nutty kind of way. So glad the ubiquitous they have fazed out the cyanide over the years of domesticated farming practices.
So, take 1 cup of almonds and soak covered by a couple of inches. Leave in the fridge for 24-48 hours. If you are OCD, 48 hours and 2 minutes!
Rinse the almonds, then place in a blender with 4 cups of fresh filtered water. I add a few dates and some vanilla, just because I can.
Blend on high for 2-3 minutes. It works better if you have those ADD blenders like Ninja or Vita-something, but my plain old one works just fine.
Pass it through a nut bag (or a fine mesh strainer). I line a very fine strainer with a piece of cheese cloth and strain. Then I pick up the cheese cloth and squeeze squeeze squeeze with my massive middle-aged muscles! Save the nut meats. My last use of them was to add to the organic, manly meat loaf I made for my hubby! You can freeze it for–well, google it and you’ll see a gazillion uses.
Place milk in fridge and there you have it. Wasn’t that easy?
The pic below is not almond milk, but it is white! 🙂