MAKE YOUR OWN ALMOND OR COCONUT MILK!

Make your own almond or coconut milk.

ALMOND MILK

•   1lb raw organic almonds

•   1 tsp organic vanilla extract (or organic vanilla beans)

Directions:

            Soak almonds for 8 hours or overnight in distilled or spring water in a bowl or jar. Drain water then rinse and discard water. If you are using a masticating juicer, place almond and fresh spring water in the juicer with a ladle. This should make great almond milk. Note that some juicers may require that you remove the skins with hot water prior to placing in the juicer. 
            If using a juicer like the Norwalk that has a separate press, you should placed soaked almonds in a blender such as a Vitamix and pulse blend. Then pour into a cloth bag that Norwalk sells and place in the press for the best almond milk you ever had.

            The other option is to place soaked almond (after draining and rinsing)  with a ladle in a Vitamix and pulse blend, then pour into a sprout bag and strain the milk. Then add vanilla extract or organic raw honey. You can order bags from 

             http://www.norwalkjuicers.com  or purchase nut milk bags from a health store or online retailer. Other juicers great for almond or coconut milk are the hurom masticating juicer or the omega masticating juicer. 


            1 cup of almonds soaked in 3 cups of water for 8-10 hours should yield 3 cups of almond milk.

COCONUT MILK          

1 (8-ounce) package unsweetened shredded coconut
4 cups hot water

Note: nut milk bags can be found at your favourite natural food store or on Amazon. you can also use the juicing bags available from the Norwalk Juicer Company.

Directions

1. Combine the coconut and hot water in a blender: Empty the package of finely shredded coconut into the blender. It may seem like a lot of coconut, but it is just enough to get the job done. Measure out four cups of very hot water (near boiling) and pour it directly over the coconut shreds.
2. Allow the mixture to rest: Let the coconut and hot water sit in the blender for a few minutes to give the coconut time to soften before continuing onto the next step.
3. Blend the mixture: Blend on high for 1 to 2 minutes until the coconut is pureed and the mixture looks milky. You will still have flecks of coconut in the mixture.
4. Pour the mixture into a nut milk bag: Open the nut bag and arrange it inside a medium-sized mixing bowl. Pour the coconut mixture from the blender into the nut milk bag.
5. Squeeze out the coconut milk: Cinch the nut bag shut. Take the bag in both hands and squeeze it out over your mixing bowl. The finished milk should easily pass through the bag. Continue to squeeze and wring out your bag until you've extracted as much of the milk as possible. You can discard or compost the leftover coconut pulp in the nut bag; if you have a dehydrator, the pulp can be dried and used as coconut flour.
6. Bottle the coconut milk: Transfer the coconut milk into a storage vessel of your choice, like large mason jars, swing top jars, or other air-tight container. Store in the refrigerator until using.
7. Storing and using homemade coconut milk: This milk can be used right away, stored for up to four days in the refrigerator in an airtight container, or frozen for up to 3 months. Your coconut milk will separate after being refrigerated (or when thawed after being frozen) — this is normal! Just give it a good shake and it should be ready to use. Use homemade coconut milk as you would any other coconut milk.

  (From thekitchn.com)