It was time to make some almond milk.
I never really had any use for fresh milk aside from cooking, even before I realized I was lactose-intolerant. But I did like almond milk, at least the homemade non-sweet kind.
Have I ranted yet about how Americans insist on having everything sweet? So all available nut and soy milks are quite sweet, to cover up for the fact that they’re not cow’s milk. Horrors! Imagine being able to taste what you’re eating or drinking because it’s not sweetened! The trend is for everything to be sweeter and sweeter, and most Americans follow the trend blindly, not even realizing how they are ratcheting up the sugar themselves. Yogurt? Sweeter than ice cream, but that’s ok, it’s fat-free. Thai or Chinese restaurant food? Americans insist on sugary sweet sauces. I’d better stop now before I get carried away. You know how I get.
Back to the almond milk. It is white and delicately flavored, though you might not guess it has almonds in it if you didn’t know. You can use it in a baking recipe, but don’t boil it by itself, as it will curdle. You can mix it with equal parts of carrot juice for a nice morning juice drink. You can use it to make panna cotta, though it will be light and delicate, not the heavy, rich creamery type.
Best of all, for us cheapskates, you can make a gallon for the cost of a pound of almonds, currently going for $4.89 here at the natural food store.