I almost always think that homemade trumps store bought.
Case in point:
What I spent my morning doing. Canning peaches. And they are absolutely better than Del Monte in a jar.
What about cookies?
Oh yeah. Homemade cookies rock store bought any day of the week.
But what about almond milk?
It all started with the purchase of a nut milk bag.
There aren’t many men who would think to buy their wives a nutmilk bag and there aren’t many women who would consider this a brilliant gift, but luckily, Matty B and I are two such people.
You start by soaking almonds in water overnight. The next day, drain, discard the stank water and rinse the almonds.
They’ll be fat and beautiful. The almonds.
Then grind the whole lot up with fresh water, a little vanilla and a date or two for sweetness. A vitamix is a necessary tool here. You could try a food processor, but no guarantees.
You’ve been wondering about the nutmilk bag, haven’t you? Pour the blender contents into the bag and squeeze away (over a container, of course!)
No one wants warm nutmilk, so we refrigerated overnight and gave it a try in the morning.
Plain in a glass: neither of us were thrilled. However, I rarely drink store bought almond milk plain and Matty B likes things sweeter than the average 5 year old, so this probably wasn’t a fair test.
Over cereal: I was happy with this usage and couldn’t really tell much difference between homemade and store bought.
But let’s talk the hardcore details. A 1/2 gallon of Silk brand almond milk is about $3. The ingredients for homemade almond milk put us out about $10. Almonds are expensive! Also, it takes me 37 seconds to buy milk at the grocery store. This took almost 24 hours, 30 minutes being active.
And we thought the finished product was palatable.
I have a big bag of almonds left.
Almond butter, anyone?