I am super excited about sharing my first recipe! Michael patiently worked with me on the basics of food photography and showed me how to best set up my shots, light them properly, and use the camera to it’s full potential. There were definitely a few moments where he wanted to take the reigns and get the shot for me, but he let me figure it out on my own. I’m sure if I let him take over these photos would be a lot better, but I wanted them to be my own. For those of you visiting my blog for the first time, Michael is my significant other/baby daddy. He is a professional photographer/videographer so he knows what he’s doing when it comes to this photography stuff. Me on the other hand, I’m a complete amateur. I’m super curious as to your thoughts and opinions on my first go at food photography! Please let me know what you think!
I love almond milk. Unfortunately, store bought almond milk tastes like garbage in my opinion. It’s too sweet and even the “unsweetened” almond milk has some sort of sweetener in it (yup, take a look at the ingredients – you’ll see it). Also, why is store bought almond milk always so thick? The consistency is like corn syrup. Okay, maybe I’m being too harsh. Either way, I decided to research how to make homemade almond milk because homemade is always better and usually cheaper. To my surprise, it is incredibly easy to make! It’s literally 2 ingredients – almonds and water! That. Is. It.
When I first started making almond milk I used a Ninja Professional Blender which worked great! I love that blender – it did the job well and it didn’t cost an arm and leg. Well, for Christmas I asked for a Vitamix 7500 Blender with Low Profile Jar, 2.2 HP Motor, Red and holy moly my Christmas wishes were granted! This machine is expensive and worth every penny. If you have the funds to invest in a top of the line blender then I highly recommend going all out with a Vitamix!
Here are the tools you will need:
- A blender – I prefer the Vitamix 7500 Blender with Low Profile Jar, 2.2 HP Motor, Red however the more economical Ninja Professional Blender works well also.
- Nut milk strainer – I use these hilarious strainers: My Big Fat Nut (milk) Sacks. 2-Pack (12″x12″) Commercial Quality Reusable Almond Nut Milk Bag & Strainer.
- The Dairy Shoppe Glass Milk Bottle, 2 quart/64 oz, Clear
On to the recipe! (a nifty, convenient recipe card is at the end of the post)
First you need to soak the almonds in water over night. After they’ve been properly soaked, drain and rinse them.
Place 1 cup of soaked almonds and 4 cups of filtered or fresh spring water in the blender and blend on HIGH for 3 minutes.
Strain the blended mixture through a nut milk strainer or cheese cloth. Discard the pulp or save it to make almond flour (Homemade Almond Flour post coming soon!).
If you want to add sweetener place the strained liquid back in the blender with your sweetener of choice (I use Wholesome Sweeteners Organic Blue Agave Nectar, 36 Ounce) and blend until incorporated.
And that’s it! You have homemade, preservative-free, yummy almond milk that isn’t the consistency of corn syrup!
Try it yourself and let me know how it goes! 🙂
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