This week, I “just felt like cooking,” if you know what I mean. It’s a particular feeling divorced from needing to get dinner on the table, or having to whip up a dish for a potluck or commitment of some kind. It’s a distinct culinary itch to putter in the kitchen, just because. Although for others this itch is often scratched with baking, for me, that means adhering strictly to a recipe, which isn’t my idea of playing in the kitchen. jump to recipe
Even though I cook everyday, that “just feel like cooking” feeling still strikes — believe it or not. When it does, what I end up making is usually something I’ve been meaning to make for quite some time. It’s nothing I need to make, I just want to.
It’s been years since someone first said to me, “I make my own almond milk.” Although I am often the one expressing that a homemade version is really quite simple, I’m usually referring to something like a sauce or whole dish rather than a single ingredient. I figured someday I might feel compelled to give making nut milk a whirl, but I was in no rush. I have plenty to do already, thank you very much.
But then, inspiration struck and I had almonds. That did it — I was going to make almond milk. I hope you didn’t just sigh in disappointment at the thought of something you don’t feel you will ever make. Stay with me!
Like many homemade things, my almond milk was just so much better that it was hard to believe it was the same thing as store-bought. Since it took all of two minutes to make, I may never go back, and I gotta say, I am kinda in love with myself over this foray. Part of the reason I finally broke down and made my own was because I had discovered that the almond pulp remaining from making the milk had many uses — and use it I did.
Since a two-minute endeavor really isn’t a satisfying amount of kitchen playtime, the actual main event was making “Garlicky Roasted Red Pepper Dip” and “Turmeric and Black Pepper Crackers” from the residual pulp. Although the dip also only took a few minutes to make, the result was just plain amazing and seemingly more substantive than just the milk.
The crakers are technically baking I suppose, but the science involved was minimal, and the result was out of this world. The turmeric gave them great color, and the black pepper gave them just the right amount of zing. When I put the dip on the crackers, I swooned.
The other treat that arose from my bolt of inspiration was a bowl of chia porridge. Chia seeds are tiny nutritional powerhouses that “plump” in liquid without any heat needed — a good thing in June around here. My first batch with the homemade milk really highlighted the value of good ingredients in that it was simply almond milk, chia seeds, and maple syrup, yet it still induced more swooning. My next batch included blueberries and mango that looked as good as they tasted, and was a perfect summer breakfast.
Almonds are full of natural calcium and magnesium, the dynamic duo so vital to good health. Of particular note is that they help relieve stress, not unlike puttering in the kitchen, when you just feel like cooking. Recipes for Garlicky Roasted Red Pepper Dip and the crackers are on deck in part 2 – stay tuned!
I'm not fussy, and I am a cheapskate/green, so I use a fine mesh sieve rather than cheese cloth to strain my milk. Some cooks like to add dates or other sweetener when they blend their almond milk, but since I often use the milk with fruit, I don't. Also, I often use the pulp for savory recipes, so I don't want it sweetened.
Ingredients
- 1 cup almonds
- Water as needed
Instructions
- Put almonds in a jar large enough to add at least a cup of water, and let soak in the fridge for about 8 hours.
- Drain and rinse almonds, and place in blender with 3 cups of water. Blend until mostly smooth. Add another 1/2 cup to 1 cup water depending on how rich you want your milk to be, then puree again for at least 30 seconds.
- Using a fine mesh sieve, cheese cloth, or a linen dish towel, strain/squeeze your milk, reserving the pulp for another recipe.
- Store in a jar in the fridge for several days.
I am super excited to try this! Thanks!
Thanks, Jennifer! Let me know how it turns out.