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Penny Pincher’s Almond Milk

I don't like to pay sky high prices for unsweetened almond milk at the store and being the purist that I am, making it at home ensures I am not using milk with a bunch of needless (not so puristy) fillers. This recipe makes a full gallon of milk for a fraction of what store bought costs. My Penny Pincher's Almond Milk is "Ultra" Fuel Pull yet creamy with just a touch of sweetness. Use for any of our recipes that call for unsweetened almond milk like our puddings, Fat Stripping Frappas, custards or sauces.

Cooking Method:
Courses:
Servings: 8
Description

I don't like to pay sky high prices for unsweetened almond milk at the store and being the purist that I am, making it at home ensures I am not using milk with a bunch of needless (not so puristy) fillers. This recipe makes a full gallon of milk for a fraction of what store bought costs. My Penny Pincher's Almond Milk is "Ultra" Fuel Pull yet creamy with just a touch of sweetness. Use for any of our recipes that call for unsweetened almond milk like our puddings, Fat Stripping Frappas, custards or sauces.

1 Gallon

Ingredients
  • 1/2 cup almonds (raw)
  • 12 oz water (plus enough to make a gallon)
  • 3 pinches TH Mineral Salt
  • 2 doonks TH Pure Stevia Extract Powder
  • 2 dashes TH Natural Burst Vanilla Extract
  • 1 tsp guar gum
  • 1/2 tsp THM Glucomannan ("gluccie")
Instructions
  1. 1
    Blend almonds with 12 oz water.
  2. 2
    Pour this mixture through a nylon mesh bag (I get them at painting supply stores). I like to call this bag your "Almond Milk Udder".
  3. 3
    Squeeze out all the liquid into another container exactly like you are milking a cow. Try to get every bit of liquid through. What is left in the bag is almond pulp which you might like to use for other recipes.
  4. 4
    Pour this almond "concentrate" back into your rinsed out blender and add more water and additional ingredients.
  5. 5
    Blend very well again.
  6. 6
    Pour this liquid into a gallon sized milk jug and add more water until it reaches the top.
  7. 7
    Shake very well then taste and adjust flavors to your personal perfection.
Note

RECIPE AUTHOR: Serene Allison

If a full gallon of milk is more than what you will use, simply 1/2 the ingredients and make 2 quarts. I like to make the full gallon because I turn half of it into bulk batches of Tummy Tucking Ice Cream cubes (page 369 of the original Trim Healthy Mama book), so I always have ice cream ready to go if my husband or I get the urge for it.

This is a raw almond milk so unless you use it within a few days it will start to sour. To avoid this you can gently heat it to just under the boiling point (stirring constantly). This will enable it to last longer.

Read it online: https://trimhealthymama.com/recipe/penny-pinchers-almond-milk/