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Does Anyone Make Their Own Almond Milk?

sickchick

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sickchick Community Regular
sickchick
Posted

And how do you like how it tastes? I was thinking about trying to make it...

:huh::lol:B)

lovelove

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ShayFL Enthusiast
ShayFL
Posted

I love my homemade almond milk. I have a Vita-Mix blender and honestly if I could only keep one appliance, this would be it! I love it.

I use raw almonds. You can soak them overnight to get rid of the enzyme inhibitors.

I put them in the blender with water, a pinch of sea salt, vanilla and stevia. Then blend until ultra smooth. I then strain. I used to use jelly (clothe) strainers and it made very silky milk. But it is so much faster to just strain with a regular strainer. I have gotten lazy. It has a little more texture to it, but I dont mind.

sickchick Community Regular
sickchick
Posted
  • Author

COOL! I have to find a Vita-Mix blender!~ :D

ShayFL Enthusiast
ShayFL
Posted

Oh and use RAW almonds only. Best to soak them in water over night, so that the enzyme inhibitors get broken down. Makes for a very digestible milk. I also make hazelnut milk which I love very much.

The key is to get good quality nuts that are not rancid. I like Jaffe Brothers. I buy in bulk and then refridgerate or freeze depending on when I think I will use them. :)

sickchick Community Regular
sickchick
Posted
  • Author

Great tips, Thanks Shay so much!! :P

Guest Jemenii36
Guest Jemenii36
Posted

what is almond milk?? it sounds delicious..

ShayFL Enthusiast
ShayFL
Posted

Take 1 cup of natural RAW almonds. Cover with water and soak overnight. Then in the morning put them in a blender with 3 cups of water. Add a pinch of salt, vanilla extract and some stevia for sweetness. You can also sweeten with honey if you dont have sugar issues. Blend very well and then strain through a strainer. For pulp free milk, use a jelly strainer (made of clothe). You can find them online.

Enjoy!!

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    • xxnonamexx
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      By xxnonamexx · Posted

      I checked consumer labs that I'm a member of they independently check products for safely and claims the wolfs was rated great and bobs redmill buckwheat cereal. Ultra low gotten no dangerous levels of arsenic heavy metals, mold, yeast etc. plus they mention to refrigerate. I wonder if the raw buckwheat they rinse bc it's not toasted like kasha. Toasted removes the grassy taste I have to try the one you mentioned. I also bought Qia which is a quinoa mixed got great reviews. 
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      By Aretaeus Cappadocia · Posted

      makes sense. sometimes you learn one path and never question it until you see someone take a different path
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      1 Year Elimination Diet journey

      By xxnonamexx · Posted

      Interesting I read that toasted kasha groats have nutty flavor which I thought like oatmeal with banana and yogurt. Yes quinoa I have for dinner looking to switch oatmeal to buckwheat for breakfast. I have to look into amaranth 
    • Aretaeus Cappadocia
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      I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat it plain, like rice, with chicken stock or other savory things, or with coconut milk. Since coconut milk works, I would think yogurt would work (with the quinoa). I went to the link you posted. I really don't know why they rinse the kasha. I've eaten it for decades and never rinsed it. Other than that, her recipe seems fine (that is, add the buckwheat with the water, rather than wait until the water is boiling). She does say something that I forgot: you want to get roasted/toasted buckwheat or you will need to toast it yourself. I've never tried buckwheat flakes. One potential issue with flakes is that there are more processing steps and as a rule of thumb, every processing step is another opportunity for cross-contamination. I have tried something that was a finer grind of the buckwheat than the whole/coarse and I didn't like it as much. But, maybe that was simply because it wasn't "normal" to me, I don't know.
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