I just found out that the cow from whom we get our milk is pregnant!!! Very pregnant, apparently. So she’s starting to wean her other baby. And not really producing much milk anymore. And unlike at factory farms where they might induce lactation with chemicals or medication, our family farmer wants to make sure our little lady is healthy and restored and ready for the task at hand (giving birth and caring for her new calf). So no more milk for us at least until May.
It’s a nice coincidence for me that this falls right in the middle of that cleanse I was telling you about, as I’ve given up dairy for the short term. I haven’t, however, given up tea and coffee. And I like a little milk in my soaked oatmeal or millet breakfasts. I’m still making sourdough pancakes a few mornings a week for the kiddos. And the kids love their granola.
So while Twyla (the cow) isn’t lactating, we still need a little milk in the house.
Enter almond milk.
Which I know I can buy in a carton.
But I have a yoga-teacher friend who made fresh almond milk while I was sitting at her table one afternoon during a playdate between her son and our daughter. It looked super easy. Took next to no time at all. It was frothy, creamy and oh-my-GOOD-delicious. And I’ve not been able to enjoy the carton-version since.
- 1 1/2 cups raw almonds
- 1 1/2 cups filtered water
- 6 pitted Medjool dates (optional)
- 1 pinch sea salt (optional)
First things first, soak the almonds overnight (up to 48 hours, but change the water every 18-24 hours) in a non-reactive container like a glass mason jar. The longer you soak, the thicker the milk will be. I’m pretty satisfied with the consistency of the milk around 18 hours.
Rinse the almonds and put them in the container of a high-powered blender (like a Vitamix or Blendtec) or food processor. Add the water, dates and sea salt. Puree until pulverized and you’re left with a frothy, creamy mixture.
Strain the almonds through a cheese cloth and a fine mesh strainer into a medium sized bowl. (If I don’t have cheese cloth, I’ve also just strained them through a fine mesh strainer and been content.) Serve immediately or keep in the fridge for up to four days. (Note, if you don’t use it right away, you’ll want to shake it up after it sits in the fridge for a bit as it will separate.)
Makes a little more than 2 cups of creamy sweet almond milk.
NOTE: I generally make only two cups at a time because it’s so delicious fresh. Also, I add the dates because I like the subtle sweetness they add to the milk. The dates are optional. No need to add dates if you don’t want them. And lastly, I only remember to add the salt about half the time. The difference is pretty subtle, but adding the salt will keep the milk fresh in the fridge for an extra few days, I think.
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