I love raw milk. But many times we run out prior to our next delivery, or can’t get it at all. During those times, if I want milk I make this, since even organic unhomogenized pasteurized milk bothers my stomach.
See also the variation below for Almond-chocolate milk, yummy.
The recipes below were adapted from Sally’s ‘Almond drink’ recipe. Please see her original recipe on page 593 of Nourishing Traditions.
Almond Coconut Milk
Rating: 4 forks (key)
Page in NT: 593
Yield & Notes:
Makes 1/2 gallon
- 2 cups raw almonds
- 2 teaspoons sea salt
- filtered water
- 1/2 cup shredded unsweetened coconut (an additional half cup is optional)
- 1/4 cup whey (optional – only if you want to ferment the milk)
- 1/2 tsp sea salt
- 1 tsp vanilla
- optional: 1/8 cup raw honey or grade B maple syrup, or Rapadura (See page 536 of Nourishing Traditions for a guide to natural sweeteners)
- 2 teaspoons dolomite (inexpensive and natural calcium source)
- Place the almonds, the 2 tsp sea salt and cover with filtered water in a bowl. Leave them to soak 7 hours or overnight. Drain the almonds into a colander and rinse.
- Place the soaked almonds into a blender or food processor. Add the 1/2 cup coconut and 1 quart of WARM water. Blend the almonds, coconut and water together for a few minutes, then let the mixture sit for 10 minutes.
- Drain the ‘milk’ off of the almond-coconut meal into a bowl, using a tightly woven strainer or cheesecloth, or paper towels over a colander. Do not throw the almond-coconut meal away because you will be using it again to make milk. The ‘milk’ that is now in the bowl is the ‘whole’ milk.
- Place the used almond-coconut chunky meal back into the blender and add another quart of WARM water (optional: add a half cup more coconut if desired). Blend the mixture together for a few minutes, then let it sit and steep for at least 5 minutes.
- Drain this next milk batch into the bowl, this is the ‘skim milk’. Now you can put the two milks together or enjoy the whole milk separately, it’s up to you. I put them together.
If you put both milks together:
Place both milks in a half gallon jar, and add the whey (if using), vanilla, dolomite, salt & sweetener. Shake to mix. Refrigerate until cold before using, or leave on the counter for 2 days and let the whey do it’s magic. The layers will separate in the fridge upon standing, but just need to be shaken before each use.
This milk will last in the fridge up to one week (if not cultured), and up to one month if left to culture.
Variation: Almond-chocolate milk
also add 1/4 cup of dried unsweetened cocoa (I use the Rapunzel brand). You may want to use more sweetener, so add more to taste.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.