Almond milk.

Sheila taught me how to make almond milk. It isn’t difficult, but it’s one of those things that never would have occurred to me. We primarily started doing this because it’s a lot cheaper than buying almond milk. The BlendTec makes smooth almond milk. You don’t feel or taste any grittiness, unlike what you’ll get if you use a conventional blender.

Here are the steps:

  1. Soak 1 cup of raw almonds for at least eight hours.
  2. (Optional) Skin the almonds. We like to skin them, but lately, we’ve been getting batches of almonds with clingy skin, so we haven’t bothered with the last couple of batches.
  3. Put the almonds in the blender and add water. We do it in two batches. ½ cup of almonds to 3 cups of water.
  4. Add sweetener if desired.
Here’s a skinned almond. (You can usually just  squeeze the almond between two fingers and the skin slides right off. These almonds were uncooperative).

If you don’t have a BlendTec, get one. (I’ve heard that the VitaMix is comparable, but I don’t have any personal experience with it.) The difference between a BlendTec and a run-of-the-mill blender is like night and day.  Back when I first started making protein shakes, I destroyed two blenders and a Rocket over the course of six months. I wasn’t particularly hard on them. They just fell apart from normal use.

The BlendTec, by contrast, can blend golf balls and rake handles. (At least its makers claim it can. I didn’t try this at home.)