I bet you’ve been kept up at night wondering where the udder on an almond is. After this video, you’re gonna be THE don of milking ALMS. (that’s an abbreviation for almonds, obvio).
Homemade almond milk is highly perishable, as all good food should be. (It’ll last about 3-4 days in the fridge and is best made in small batches). I use organic and raw almonds, soaked first overnight, but what you use is up to you. Read about the pasteurization process for almonds (and most other nuts too) if you’re curious about why some of us freaks spend an arm and a leg for the raw organic stuff. It takes miles of investigations to know which almonds are steam treated instead fumigated with propylene oxide. Personally, I’d rather support a local farmer I trust. Homemade almond milk’s a luxury.
This is the method for how to make plain basic almond milk (which is an easy, fun, and great activity to do with kids). If you want to add some kind of sweetener like dates or honey and berries—go for it! Or, take the savory route and add ginger and tumeric. A local almond-milkery called The Living Apocethary has given me endless inspiration for almond milk flavors. And of course there’s Youtube. One of the Italian channels I watch made almond milk with blanched garlic. Point is—this the blank canvas for your imagination.
Dehydrate the leftover almond meal and use it to make gluten free meatballs, almond flour cookies, as a crust for baked fish , as a garnish for soups and salads, and whatever else your imagination can conjure.
Make almond milk in batches according to your desired use and you’ll be golden.
Answer to obscure comedy reference at end of video is: “Asides” A favorite sketch from the 90’s comedy group called “The State.” See if google will let you find it! Hilarity!