Wow, is the first thought that comes to mind as the rich white liquid hits the pallets of the mouth. It’s fresh and cool. The hint of cardamon is enough to have you wanting more. You remember you only made 6 cups, so you better go easy. Next time will be even better. You have complete control over how thick and rich you make it, from lite to full. Why has it taken soo long to get you here when all you need was just a few little ingredients. You know the benefits of almonds, from the richness in Vitamin E, the high fiber, the vitamin B, protein, calcium, and mono saturated fats. You know the phytosterols in it helps to lower cholesterol. You know that you need to be aware that almonds can still be an allergy and intolerant food so be aware. Yes, you knew all that. You also remembered to save your almond pulp to make desiccated almond to add to your granola and backing after all it’s all about wholefoods and complete foods to get the full benefit of your almonds.
Soo What Do You Need To Make Your Own Almond Milk:
1 1/2 cup of almond. (organic /pesticide free)
7 cups of filtered water
1/2 teaspoon of cardamon seeds
sieve or cheese muslin clothe
blender/food processor/ hand held mixer
Place almonds in a container with 1 cup of filtered water. Leave in fridge for 24-36 hours. Make sure to cover it.
Sterilize your mason jars.
Next. Empty water out and place almonds and cardamon in processor along with the reminder 6 cups of filter water. If you would like your milk to be lite, add an additional 2 cups of filter water. Process until water is white and almond is broken down.
Pour through sieve or muslin cloth. Save almond pulp for making desiccated almond to add to your backing or granola. It’s all about wholefoods.
Place in empty sterilsed mason jars and store.