Easy How To Make Almond Milk

How To

Whether you're lactose-intolerant or just a nut fiend, almond milk is a delicious alternative to dairy products. Non-dairy milks are tasty, and many can be made for little cost. Expensive at the supermarket and often filled with sweeteners and additives, almond milk is an easy do-it-yourself project for a rainy afternoon. Just follow these easy steps to milk the almond for all it's worth.

1. Soak almonds in water. To facilitate the milking process, you need to soak your almonds in water to soften them up. Soaking overnight in the refrigerator is a safe bet for maximum softness. 2. Drain and rinse the almonds. 3. Put in a blender and cover with clean water. 4. Blend on low to break down the almonds. If you need to, stir occasionally to help the blender along. 5. Increase to maximum speed to liquefy the almonds. Add more water if the blender seems to struggle. At this point, add any sweeteners or spices-try cinnamon and nutmeg. 6. When smooth, strain the almond milk through cheesecloth into a bowl. Technically, you are now "milking" the almond. 7. Once the straining is finished, store in the refrigerator. The milk keeps about 3 days in the coldest part of the fridge.

If you have any extra almonds left over, try making this farro-orange salad. Drink your almond milk very cold with a dusting of pumpkin pie spice, an refreshing treat for when spring starts warming up.

Sources: Ohnuts Asonoma Garden Rawfoods Livingfoods

Switching To Non-Dairy Milks

Vegetarian Column By Marcus Samuelsson

For the lactose-intolerant or vegan, non-dairy milks have long been the go-to additive to coffee or cooking. If you're curious about switching from cow's milk to a non-dairy milk, the options can be daunting.

In the time leading up to Easter, many Christians choose to give up a beloved treat or indulgence for Lent to connect spiritually through food. This can include dairy, or even going 100% vegan during the season of Lent.

If you've given up animal products, finding something to use in place of milk is crucial. But in this age of excessive options, what should you choose? Here's a brief guide to six options:

* Soy Milk - It is important to read labels carefully and trust the source of your soy milk because it is a "high-spray, intensively-farmed crop." Choose "American-grown, identity-preserved USDA organic soy milk."

* Hemp Milk - Although from the same plant as cannabis, or marijuana, hemp milk won't get you high. The seeds that are used to create this Omega-3 and Omega 6-rich milk are from a plant without THC, the chemical that causes a 'high.' Hemp milk is creamier and nuttier than soy or rice milks, and contains 10 essential amino acids.

* Almond Milk - Rich in taste and texture, almond milk is a great alternative to cow or goat's milk. You can easily make your own, too.

* Rice Milk - Grist suggests to buy USDA organic rice milk when reaching for this non-dairy alternative. Widely planted, and intensively farmed, rice milk can have a watery taste. It is naturally sweet, which makes it a good choice cereals. Like soy milk, it's important to trust the source of the rice, as many rice paddies are cultivated with genetically modified rice. You can even make your own!

* Coconut Milk - Long reviled by health-nuts for it's role in processed foods and 550 calorie per cup nutrition value, newer brands of coconut milk offer lower calorie coconut milk that takes you beyond the pina colada. Often used in curries and soups, coconut milk adds a luscious texture to savory dishes.

* Oat milk - Easy to make at home, oat milk has a natural sweetness that lends itself to rice puddings, cappuccinos, and smoothies. Make your own oat milk and tweak it with cinnamon, nutmeg, or even dates for a delicious cereal topper, or even on it's own.