I have to ask. Have you ever milked an almond?
Oooohhhh la la – I have and it’s so much fun (and delicious!)
You may or may not know that I’ve been lactose intolerant for close to 13 years. It’s been quite a journey to get to the healthy place where I am now. I don’t eat any dairy products (except for the occasional goat cheese wheel from Trader Joes.) My stomach doesn’t hate me anymore for “thinking” that I can ween myself back onto dairy (I couldn’t.) Nor do I ever eat anything with dairy that sneaks up on me later (never a fun situation.)
Just last night I was sharing with a friend how far the faux cheese movement (Or community?) has come. I clearly recall the days of soy cheeses and other cheese replacements that a) were gross and more importantly b) never melted.
Yup, put your pizza into the oven and 15 minutes later, you had a great pizza with the cheese sitting atop the pizza as it was pre-15 minutes of 400 degree temps! Talk about not appetizing.
It took me a long time to make the switch to a non-dairy type milk. First I went Lactaid, which for anyone who hasn’t ever drank any – DON’T – because it tastes like liquid chalk. Then I went to soy milk, which was better. Unfortunately I kept stumbling across all these hair raising articles about the amount of hormones and chemicals that go into manufactured soy products.
Sooo, I ditched soy milk.
But for what?
Almond milk. Yes – if you haven’t thought about it ever and are now, it’s an odd thing to wrap your brain around. Someone came up with the idea of milking an almond? Nuts can make milk?
Yes, yes they can. And ever better than that, you can make almond milk in the comfort of your own home.
Now tell me, have you ever milked an almond?