You’ll always see almonds soaking in a bowl at my mom’s house. Before I started making things from scratch myself, I’d go over to her house and look at the almonds soaking in a bowl, preparing themselves for their transformation to milk, and think she was such a hippie. Little did I know, that a couple years later, I’d be following in her footsteps. At the time, making almond milk seemed like such a daunting process, and I was even slightly intimidated by it. Turns out, it’s actually one of the easiest things to start making and stop buying.
Officially my first blog post! I’ve chosen to share my coconut milk recipe first because I use it in so much of my cooking and other recipes. In my home, we don’t drink milk unless it’s fermented (*yogurt*), so I use coconut milk as a substitute in my baking, coffee, cereal, soups and sauces. The best part is is that it’s always on-hand because I keep a big of shredded coconut in my pantry. Try this recipe below and then feel free to play around with the coconut to water ratio–this is just what I liked.