Kitchen Basics | Almond Milk
From an early age, every Dutch friend I knew grew up drinking milk every morning. Milk is healthy, gives you superpowers, makes great hot cocoa, is full of calcium and magnesium which means good for the bones and teeth. Well, let me snap you out of that dream.
Milk or any other dairy product doesn’t benefit your body at all. First, milk is made by cows for their calves. Second, cows are injected with hormones, antibiotics and all sorts of other things that we don’t know about. Lastly, our body isn’t made to digest milk or dairy products very well. These products contain different kind of proteins that our body will see as an antigen, which causes the body to work harder to digest it.
During the digestion of milk, our bodies release an enzyme called lactase to break down lactose (complex sugars that give milk a rich and sweet taste). If you lack that enzyme, you will experience the symptoms of lactose intolerance; having cramps in lower abdomen, bloated, loose stool or even throw up. In which cases, you might wanna stay away from dairy products. Not everyone lactose intolerant, but it’s just better to stay away from it.
I know you have probably seen many of these recipes for almond milk but what the heck! Sharing is caring.
Makes 1 1/2 cups
1/2 cup raw almonds
1 1/2 cup water
In a bowl or jar, soak the almonds in water. Cover it up with a towel or plate and let it soak for at least 8 hours. If you want to have fresh almond milk in the morning, just leave it overnight in the fridge. Line a large bowl or jar with cheesecloth and set aside. Drain the almonds and rinse them. Place them in your blender and add 2 cups of water. Blend on high speed for 1-2 minutes, until you have a silky, white mixture. Pour the mixture in to the bowl with the cheesecloth, bundle it up, and squeeze! You can store the milk in the fridge for up to 2 days, but I recommend to drink it while it’s fresh! You can freeze the nut pulp for later use.