How to Make Homemade Almond Milk

Oh Almond Milk! It's so so good. But recently I've learned to make it so much better.  No worries, I'm on a blogging roll, so I'll share ;)

First take your almonds (I just use a bag of blanched almonds, but I'm sure it doesn't matter that much)

1) Soak those puppies:

What to add to the mixture:
a) Almonds (1.3 cups-- in the package I use)
b) Filtered water 'till container is full
c) Grapeseed Extract (I use 10 drops) this reduces the chance for the almonds to grow mold
d) Salt (inhibits bacterial growth)

2) I use my Food Saver and seal the jar and put it in the fridge overnight or 24 hours preferably.

3) When ready to use: Wash the Almonds with new water.

4) Put those almonds in your blender.

5) Add 4 cups of filtered water and a splash of vanilla extract.

6) Blend, blend, blend, blend, blend, blend, blend 'till your ears can't take the blender no more. About 10 minutes or so for perfection.

7) Strain with a cheescloth or nut milk bag (I prefer the latter!); squeeze extra milk out.

You can dehydrate or put the almond bulk in the oven to dry it for use in baked goods. Another option is to keep it in its wet state and use it to thicken gravies. Note that if you are using it for gravies, you need to get on that project, it quickly goes bad.