Since I can remember I found the taste of cow’s milk is not particularly tasty. There are opinions that the body wants to tell you something when facing something you have a great dislike towards. According to my doctor and a test, I do not have lactose intolerance so I do not know if this opinion really is true. But for the very reason of my dislike, most of my recipes are made with dairy free alternatives because I believe it just does taste better.
There is also the misconception that milk and human kind belong together. But actually, human beings have used animal milk only since approx. 7,500 years. Since around this time he is able to process lactose. According to the research team led by geneticist Mark Thomas of University College in London people in Hungary and Romania where among the first to use dairy products and this was around 7,900-7,450 years ago. Even today many Asians still suffer with a lactose intolerance. Meanwhile, there are also many studies about the fact that it is not true that milk is particularly healthy, vegan people have an equally high bone density, as people who consume dairy products. Further dairy is rumored to be pro-inflammatory because of the included simple sugar galactose.
But since I’m not a scientist, I do not want to dig deeper into this discussion. It is important to accurately listen to your body, if you can tolerate certain foods or not. The best of course is to leave out certain foods for a while and later slowly add them again, one food group after the other and see how your body reacts. Sometimes I wish I could completely live without dairy products, but unfortunately it is cheese in any form I would so deeply miss and therefore it is something I could not live without.
However, for my latte, for cooking, baking or my smoothies I renounce long on dairy products. Until recent years, soy milk was my preferred alternative but unfortunately in recent years soy became more and more into disrepute. During a visit to the US I tasted for the first time almond milk and what can I say, it was love at first sight. The making of my own almond milk was born at the end of an emergency, it was the weekend, I had no store bought almond milk anymore and knew at the gas station, I would not be able to find any. So I used my friend Google for good advice and found a recipe on some US side. And here you go.
Homemade Almond MilkPrint This
1 Cup Almonds (soaked for at least 4 hours)
4 Cups Filtered Water
1 Vanilla Bean or 1 tsp. vanilla extract
1/2 tsp. Cinnamon optional (my brother e.g. hates cinnamon, so if you are like him, leave it out)
1/4 tsp. Sea Salt
2 Dates – You could also use Stevia or any other kind of sweetener that you prefer
- You should soak the almonds for at least 4 hours. I prefer to soak my almonds in a bowl in the fridge over night. Make sure the almonds are covered.
- Drain the almonds and place them in your mixer. Add all the other ingredients. Do not worry about the vanilla bean, just put the whole one in. Turn the mixer on and let it run on high volume for around 2 minutes.
- Use either a nut milk bag which you can buy in some health food stores or you can even use a laundry bag or a very fine . Place the bag in a big bowl and poor the almond water mixture into the bag. Press the bottom of the bag to get the milk into the bowl, this can take a bit
- Rinse your mixer afterwards, pour the milk from the big bowl back into it since it is easier to transfer it in smaller bottles or a jar to store.
The milk should be kept in the fridge and should be used within a week but believe me it will not last that long. It is perfect for chia pudding or as a perfect side for cookies.