Right now, I live in an almond milk household. After 25 years of cow milk, I’m living with a couple of lactose-intolerant cuties and so, feeling pretty laissez faire about the source of my milk, I’ve started drinking almond milk.
The thing is, though, I’m kind of almond-milk-intolerant. For a while, I thought my body just didn’t like almonds. Lately, though Trader Joe’s changed the names of all their milks and waters to “beverage” because there’s been all kinds of hubbub about what’s really in the shelf-stable stuff and I started wondering if maybe one of the preservatives was the culprit.
Surprise: It was!
Listen, I’m all about convenience and will continue buying other tetra-brick stuff til the cows come home, but I’m pretty thrilled that I can jump back on the almond milk bandwagon now that I’ve figured out how to make it for myself.
Speaking of convenience, let’s talk about how easy it is. Besides the 4-8 hours of foresight required to throw some almonds and water in a cup, the process of actually making almond milk takes less than 10 minutes and requires minimal clean-up.
The price is pretty good too. Here’s my breakdown:
| Homemade | Store-bought | |
| Almond Milk | $2/L | $1.58L |
| Almond Flour | $2/cup | $2.95/cup |
| Total | $2 (yay recycling!) | $4.53 |
Mamoot 