With all the issues surrounding conventional dairy, there has recently been a major shift towards choosing healthier alternatives. The market has been inundated with soy, rice, oat, almond and coconut varieties, generally leaving the consumer overwhelmed with choice… I’ve even seen spelt and macadamia milks in Woolworth’s of all places!
Zealous marketing campaigns and branding by the usual supermarket suspects lends the illusion that these milk alternatives are indeed a healthier option, but don’t be fooled… Like everything that comes pre- packaged, you should always check the ingredients. What you’ll find behind the promise of a clever sales pitch is a sad reality, a product filled with sweetners, stabilisers, preservatives, vegetable oils and the like.
What you’ll also notice is a steep price tag on any quality product that you do find. To buy a raw, organic, free from fillers, plant based milk you’ll have to spend more than you would buying a less-than-great for you one… Or do you?!
Making your own almond milk is surprisingly simple to do at home. It’s alkalising and nutrient rich, unprocessed, economical and produces no waste. Sounds pretty perfect to me!
1 cup raw almonds
1/2 teaspoon salt
4 cups filtered water
- Soak almonds for at least 12 hours, just covered with filtered water and a pinch of salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. The longer you soak the almonds the creamier the milk tends to be. I usually soak my for about 36 hours.
- Drain and rinse the almonds well before putting them in a blender with 4 cups of filtered water.
- Blend for several minutes until smooth and creamy.
- Strain mixture into a large bowl using a nut bag, cheese cloth or fine sieve.
- Pour into glass jar or bottle and store in fridge for up to one week.