Almond milk is a healthy and inexpensive alternative to conventional dairy that can easily be made at home.
Statistics show that many people are choosing dairy free milks and other products due to allergies, concerns about sourcing or just taste preference.
“I was typically drinking regular dairy milk, but I switched over to almond milk over the summer,” said Toni Jordan, graduate student.
To start the process, a cup of almonds is soaked in water with a pinch of salt for 12 hours. This is an important step as it breaks down the beneficial enzymes in the nuts.
The next step is to dehydrate the almonds after they soak for 12 hours. This can be done by leaving almonds in an oven at a low heat for an hour.
Following the dehydration, the almonds are finally blended with filtered water to yield milk. Some people might prefer to add sweeteners or flavoring as the mixture blends, depending on taste.
All that is left is to strain the mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
The result is a quick and easily prepared batch of almond milk which can be consumed by those looking for an alternative to ordinary lactose varieties. If kept in a refrigerator, the milk should last up to a week and can be used for a multitude of culinary purposes.