Lets talk about MYLKS baby!!!

Almond mylk is a delicious alternative for milk. Some interesting facts about almond milk or mylk are it lacks casein and is safer for people like myself who have a lactose intolerance or milk allergy it also contains less saturated fat than cows milk. I love to use my almond mylk as a base for my fruit smoothies the result is a thick and creamy smoothie with a slight nutty flavor. There are many different recipes for almond mylk but its all about personal taste so experiment and find one that is best for you. Here are some I enjoy.

Almond Mylk:
1 cup of raw organic almonds (soaked overnight in the refridgerator in filtered or purified water) when ready for use drain and rinse almonds really good.
3 to 4 cups purified water (depends on how thick or thin you want it I prefer it thin.)
Blend in a blender until smooth and you dont hear clicking when blending. Careful not to let the blender heat up since it can harm the healthy enzymes of your mylk. Pour your almond mixture into a strainer such as a cheesecloth or nut milk bag over a bowl and begin to gently press your bag until all the liquid is expressed. You will have almond pulp left in your strainer. You can save it and reuse it for recipes. To store place in a freezer safe container, seal and freeze until ready for use. Now back to the mylk. You can place it in a glass container and store in your refrigerator for 3 to 5 days shake before use as some seperation may occur...dont worry its totally normal. Thats basic mylk. I like to add a couple things to mine.

I use the above recipe but add vanilla. you can add a vanilla bean just scrape the seeds into the blender and a pinch of sea salt when blending the mylk.vanilla extract works fine too. If you like it sweet you can add a bit of agave nectar or a soaked date or two. Blend the date prior to the almond mixture and set aside.once your almonds are in the blender add the soft dates I use medjool dates because they are plump and sweet. Its all to taste in my kitchen so play with it. For chocolate mylk add some raw cacao powder and for strawberry mylk add strawberries when blending.

Dont have time to soak nuts overnight? No problem. I have a quick almond mylk thats just as tasty but is less work.

Quick almond mylk

1 tablespoon of raw almond butter
2 cups purified water more or less depends if you like it thin or thick just add a little at a time till you reach your preference
blend in blender until smooth. strain through cheesecloth or nutbag...dont have one handy a stocking works too! (take a new stocking cut off a foot piece long enough to use to strain then soak in hot water and dry before use) now the fun part hold your strainer of choice over a container and gently press the liquid out. store leftover pulp. put your milk into a glass container i use mason jars or i reuse glass oberweis jugs for larger quantaties. Enjoy your mylk as is like it cold? use cold water from the fridge when making for instant use. Feel free to flavor it as well.


Here is a Raw Almond Mylk recipe from the Rawthentic soul website:
* 2 cups almonds, soaked at least 3 hours

* 6 cups of water

* 1 tsp vanilla extract

* Agave nectar (optional, to taste)


Instructions

* Add water to blender. Place cover on blender and turn on a low variable speed.

* Remove center piece of blender top and slowly add the almonds, turning up the variable speed a bit until all of the almonds are used.

* Add the vanilla extract and agave nectar.

* Put the center piece of the blender top back in and turn the blender on high until all of the almonds are processed.

* Strain milk through nut bag into bowl, jar, and served chilled.

Any questions or suggestions please post.