These past couple of weeks I’ve been experimenting with almond milk – making it myself.
I make it in 64oz batches and pour it Mason jars of that size.
I find that it’s just the right amount for 3-4 days and I rarely waste it.
I’ve tried recipes with the skin on (can’t like it – too chalky), soaked/unsoacked, blanched (muuuch better), thick, thin, salt/no salt (flavor enhancer).
I have not added any sweetener to it and I’m not straining it.
I’m moving towards soaking, blanching, salting, and semi-thick.
I’ve been using it to make a chocolate milk recovery drink (almond milk, cocoa powder, bananas, maple syrup) after long days of cycling, and when I get back in gear with an exercise regimen (a la Jillian Michaels or P90X), I’ll be using it for my 1200 calorie meal replacement drink (crazy, but I figured it out).
How do you make almond milk?
