HOMEMADE ALMOND MILK

I'm not a DIY person. I love those who are and I'm always enamored by what they can create but it's just not me. For example: make a wreath or buy a wreath? Buy the wreath! Stencil the walls or buy wallpaper? Buy the wallpaper! Make a piñata or buy a piñata? Buy the piñata! You get the idea. I think I shy away from these sorts of projects mostly because I'm afraid that I'll spend the time and money, the result will sub-par, and I will be disappointed. It has happened after all. Similarly, as I get deeper into my "clean" lifestyle, making staples at home is beginning to take on new weight. Another question: buy the almond milk or make it myself? If I make it myself, would I be disappointed?

Until recently, the idea of making almond milk from scratch would have had me scratching my head. Why would I do this when I could pull a perfectly good unsweetened almond milk out of the refrigerator at Whole Foods? Well here's why. It's a cinch to make, it's fresh, healthier, and it tastes amazing. Disappointing? Not in the least!

So how does it work? While soaking the almonds over night does require time, it's not MY time. Blending the next day takes two to three minutes. Straining and pressing takes just a few minutes more. And then controlling its contents -- well that's the best part of all.

Homemade almond milk includes two ingredients: organic/raw almonds and water. Buying a name-brand includes almonds and water but also lecithin, gums, salt, controversial additives like carrageenan, and other "natural" flavors which are often not natural at all. There's nothing wrong with that -- it's just the way it is but it's something to consider. Sure I'll still buy almond milk from the store (Silk unsweetened - no carrageenins) but after tasting my first batch, I will definitely be adding homemade almond milk to my weekly routine.

By the way, the almonds left in the strainer bag can be toasted in the oven on low heat in order to make fresh almond meal and can be stored in the fridge for a couple of months. Use the meal for smoothies and/or baking. No waste. Right on.

For step-by-step instructions, click here for The Kitchn's homemade almond milk lesson.

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