Almond Milk

Note: You’ll also need a new, clean pair of nylons or tights (for straining the almond milk). I just cut the foot off and use it for this purpose.

First, measure the almonds and place in a glass jar. Add the water so that the almonds are covered and soak for 6-8 hours.

After they have soaked, rinse the almonds and drain the water a couple of times to clean the almonds.

Next, place the soaked almonds and the filtered water in a blender. Blend thoroughly until almond pieces are small and froth appears on the surface, usually 1-2 minutes. Then, pour 1/2 the contents of the blender into the end of the nylon/tights to strain it, holding the top over a medium sized bowl. While holding the top of the nylon, squeeze from the top to the base (toe), expelling the liquid from the fabric. Empty the almond pieces from the nylon into a separate bowl. Repeat until all of the liquid is strained. Store the milk in the fridge for up to 4 days, and you can even use the almond pieces for salads, in oatmeal or breads…be creative!