The last couple weeks I've been experimenting with some homemade non-dairy "milks". So far I've tried coconut and almond, and plan on trying rice in the near future.
In the past I've bought almond and coconut milks, and while they are good, sometimes they contain some ingredients that I would rather not eat if given a choice. Hence the experiments with homemade milks!
Making your own milk is really easy and you just need a blender and a milk/nut bag or cheesecloth (for straining).
Below are the steps to make Almond Milk - once you have tasted this stuff - you will never want to go back to store bought! It lasts 3-4 days in the refrigerator and you need to shake before using as it separates without the use of stabilizers.
Your yield will be close to the water amount you add to your nuts to blend. You could also add some maple syrup or honey to sweeten, but I find it great as is :)
1 Cup whole almonds (soak overnight in 2-3 cups of water)
3-4 cups of fresh water (for blending)
Rinse your soaked almonds and combine with 3-4 cups of fresh water (the more water you add, the thicker the milk). Blend for 1-2 minutes in your blender.
Strain your mixture through cheese cloth or milk/nut bag.
You can dry out the remains in the oven - and you have almond flour :)