Easy Homemade Nut Milk Recipe

Commercial almond  milk has become a mainstay on grocery store shelves.  While  I bought it for a while, once you start making your own, you never go back.  Homemade nut milk doesn’t come with unnecessary additives known to mess with your gut.  Plus, making your own nut milk allows you to add your own choice of sweeteners if desired.  Let’s get started, shall we?

Easy Homemade Nut Milk Recipe

How Hard Is It To Make Nut Milk?

Homemade nut milk is super quick and easy.  It can also be a bit messy, but, that’s the price of this homemade goodness.

Soaking Your Nuts

Soak your nuts overnight the day before you want to make nut milk.  Soaking does a few things, including making it easier to blend the nuts and reducing the level of phytates – the plant enzyme inhibitor that stops the nuts sprouting without water, soil or sunlight.  Soaking nuts is sometimes called ‘activating nuts’ and makes them easier to digest too.

Pro Tip:  Storing your nuts in wide mouth mason jars that have been vacuum sealed with a Food Saver will keep them fresh for years.

Nut Bag for making Homemade Nut Milk

Straining Your Nut Milk

Strain your nut milk with a *this post contains affiliate links nut milk bag or cheese cloth.  I prefer a nut milk bag as I can toss it into the washing machine and reuse it for years.

If you are making cashew or pistachio milks, you won’t even need to strain them.  These milks can blend until completely smooth.

Sweeten Your Nut Milk

Another great thing about making your own nut milk is that you can choose your own sweetener, or leave it plain.  I love to use crushed vanilla beans, vanilla bean paste, dates, vanilla powder, raw honey, maple syrup, and brown rice syrup.

Equipment and nuts for making homemade nut butter.

Nut To Water Ratio for Homemade Nut Milk

Because you are making your own, you can choose how rich you would like your nut milk to be.  If you are making smoothies, wanting less calories or wanting to stretch your dollar use less nuts and more water.  If you are using your milk for coffee or ice cream, use less water and more milk.

Homemade Nut Milk Recipe

I use this recipe for almond, hazelnut, cashew, pistachio, and walnut milk.

1 Cup nuts of choice
4 Cups water

Drain and rinse the nuts you have been soaking.  Place well rinsed nuts into a high speed blender with 4 cups of water.  Blend them until they create a creamy milk.  I have a Vitamix and I go for about 2 minutes.  If you have a less powerful blender, you’ll need to blend longer.

Over a bowl, or large 8 cup Pyrex measuring cup, strain the contents of the blender through a nut milk bag or cheese cloth.  Also,  you could even use a leg from an old (but clean) pair of nylon stockings.  Then, using your hands, squeeze out as much liquid as you can.

Return the liquid (milk) back to your blender after having rinsed the blender clean.  Finally, add the sweetner of your choice, blend again until combined.

Pro Tip: Want to take your nut milk recipe to a higher standard?  I love Melissa King’s book DIY Nut Milks, Nut Butters and More:  From Almonds to Walnuts.   Melissa shares yummy recipes that can’t be found anywhere else!  Check it out.  I think you’ll enjoy it as much as I have.

What To Do With The Nut Pulp?

Take the nut pulp left in your milk bag and use it to make homemade hummus, dips or nut cheese.  You can spread out the nut pulp onto a parchment lined baking sheet and dry it in a 222 degree oven for 2 hours or until completely dry.  Use the dried nut pulp in oatmeal, granola or in baking.  Or, you can freeze the nut pulp for later use.

What do you make rather than buy from the grocery store to save money?   Have you even made homemade nut milk?

Red Lobster Cheese Biscuit Bread Recipe

I love that Red Lobster cheese biscuit that makes you sigh with delight each bite you take.  I wanted to make them at home, but I didn’t want to go to the work of making individual biscuits.  Instead, I decided to try this recipe for  Red Lobster Cheese Biscuit Bread.  Baking this copycat bread in a loaf pan means less hands on time in the kitchen, and that makes this busy Mama happy.

Tools Of The Trade

*this post contains affiliate links

The loaf pan you choose for making Red Lobster Cheese Biscuit Bread is important. If your pan is too thin you will wind up with a crust that is burnt. I discovered this the hard way, unfortunately.   Therefore,  you want a heavy weight pan that will allow your loaf to cook evenly.  After a bit of research, I found these *this post contains affiliate links USA 1 1/4 Pound Loaf Pans, and promptly fell in love.

Red Lobster Cheese Biscuit Bread

Ingredients for Red Lobster Cheese Biscuit Bread

*this recipe makes one loaf
3 Cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/8 teaspoon Black Pepper
4 Ounces Cheddar Cheese Cut In 1/2 Inch Cubes
1 1/4 Cups Milk
3/4 Cup Sour Cream
3 Tablespoons Butter, Melted
1 Egg, Lightly Beaten

Bread Making Technique for Red Lobster Cheese Biscuit Bread

*Heat oven to 350.

*Grease a 9×5 loaf pan with oil.

*In a bowl, whisk together the first 5 ingredients.

*Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.

*In a separate bowl, whisk together the remaining ingredients.

*Fold the wet mixture into the flour and cheese mixture.

*Stir until just combined. Because the dough is thick, I like to use a large wooden spoon to do my stirring with.  Do not over stir. Your masterpiece will turn out like a giant hockey puck.

*Pour and spread the mixture into your  bread loaf pan.

* Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

*Sigh with delight.

So, the next time those cheddar bay biscuits are calling your name, remember this made from scratch, super easy recipe!

Helpful Hint: Like this Red Lobster Cheese Biscuit Bread so much you want to add it to your regular bread making rotation?  Use our Family Food Storage Plan to figure out how much of each ingredient you’ll need to store to make this recipe part of your 3 Month Food Storage Plan!


Make Perfect Stove Popped Popcorn

We are big stove popped popcorn eaters around here.  I pretty much pop a pan a day.  My kids grew up on it.  Cheap and whole grain healthy, with a long term storage life and the added bonus of being quick and easy to make, popcorn is a food storage mainstay.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

Which Pot Should You Choose?

Your choice of pot to pop popcorn in is very important.  It needs to have a heavy bottom so the corn doesn’t stick and burn easily.  It’s got to have a lid for…..well, you can figure that one out for yourself.

*this post contains Amazon Affiliate Links

I really *this post contains affiliate links: love this little beauty from Cooks Standard.  All the required elements listed above, and a price tag that is very affordable. Bonus! You can watch your corn pop through the glass lid!

PRO TIP:   In case you find yourself with a burnt batch of stove popped popcorn, or any other brunt on blech, grab some Barkeeper’s friend and you’ll have your pot shining again in NO time.  Grab some NOW!
You can come back and thank me for this life changing wonderment later.

Ingredients for Stove Popped Pop Corn

My family prefers a light olive oil.  Or if I’m feeling rich, I use macadamia nut oil.  Grape seed oil works well.  I’ve also used avocado oil and love it.  Since I always have olive oil on hand, it’s usually what gets used.  Some people like to use coconut oil for their stove popped popcorn, but the taste wasn’t a hit at our house.

4 Tablespoons of oil.
1 Cup Popcorn
Sea Salt

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

How To Make Stove Popped Popcorn

Pour 4 Tablespoons of oil into a cold pan.

Next pour in 1 cup of popcorn.

Make sure each kernel is covered in oil. Shake the pan a bit to get so the corn and oil is evenly distributed over the bottom of your pan. Remember, you don’t want your popcorn to be drowning in oil. The oil line shouldn’t be above your popcorn.

I then put the top on my pan, turn up the heat to about a 7, or medium high, and let ‘er rip!

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

To Shake or Not to Shake (The pan that is……)

I use to shake my pan back and forth. But if your heat is high enough and your oil is hot enough all those little pieces of popcorn will pop up without any extra help.

However, if shaking helps you from burning your popcorn, by all means SHAKE! Just keep sliding the pot back and forth over the heat until all of those kernels have turned themselves inside out!

When the popping slows down to just a few pops at a time, it’s done!  Remove it from the burner.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!



Add salt while the popcorn is still very warm. It sticks to the popcorn much better this way.  I use sea salt. Unless I’m out. Then I’m stuck with table salt. That always make me a little bit sad.

Here’s the secret to adding salt to your popcorn. STIR/TOSS IT UP. More stirring/tossing than salt. Add a few shakes, stir the bejeebers out of it, taste it to see if you need more salt and repeat IF necessary. There is nothing worse than too much salt on the top of the popcorn and not enough on the bottom.

Viola. That’s it! That’s right, I don’t even add butter. Seriously. It’s divine just the way it is. Food of the gods. I always have people tell me how good it is.  As a matter of fact, people often leave my home with a big plastic cup of the stuff to take on the road with them.

It’s really that good.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

Toppings for Stove Popped Popcorn

Every Sunday night is popcorn night at our house. It’s been a tradition since my kids were little. As a matter of fact, my married kids keep the tradition alive in their own homes now.

Over the years, we’ve come up with a few ideas to make our humble pots of stove popped popcorn a little more festive. Heck, we’ve been known to jazz up a pot of corn, serve it with a side of carrot sticks and fruit and call it dinner. (ahem)

Here are some of our favorites:

Lightly buttered with freshly grated Asiago cheese.

Lightly drizzled with white truffle oil and freshly grated Parmesan cheese.

Tossed with salt and dry Ranch seasoning.

Lightly buttered with both sea salt and black pepper.

Sprinkled with Thrive’s Dry Cheese Blend.  (Item #22445)

What is your favorite popcorn topping?

I’m secretly hoping that once you’ve tried making your own stove popped popcorn,  you’ll never go back to the microwaved stuff again.  Try it out for yourself, then come back and tell me what you think!

How to make goat milk yogurt.

My son, Parker, follows the SCD diet for his ulcerative colitis.  This diet calls for yogurt.  Goat milk yogurt is our yogurt of choice.   Either powdered goats milk or fresh goats milk will work just fine.  This recipe also works for cow’s milk.   It’s important to know you can replicate any foods required for a special diet when the shtf, in one of it’s many forms.  

goat milk for goat milk yogurt
It’s actually a pretty simple process.   I used a gallon and a half of fresh goat milk and put it into a a clean pot, allowing it to slowly warm up to 180 degrees.  Make you that when you check the temperature you stir the milk so that you get an overall reading.  You’ll want to keep the milk at 180 degrees for at least 2 minutes.

Next, take the your pot of milk off the hot burner and onto a cool one.   I often just place the entire pot into a sink of ice water to hurry the cooling process.  You want to let your milk cool to 100 degrees.

Once you milk has cooled to 100 degrees, pour a bit out into another container.    Add your yogurt ‘start’ to that small bit, stirring to make sure there are no lumps.  Then pour your newly mixed ‘start’ into the large pan and stir some more.  You want to make sure the starter and milk are well mixed.

cooking thermometerHeat your milk to 180 for at least 2 minutes and then allow it to cool to 100 degrees.

I used about 1/4 of a cup of yogurt starter.  What is a yogurt starter?  It’s simply a bit of yogurt I’ve saved back from my previous batch of goat milk yogurt.

goat milk yogurt start

Is this your first batch of yogurt?  No worries.  You can purchase a container of plain goat milk yogurt and use that.  OR you can use the packaged yogurt starter.    Simply follow the directions on the package.

Next  I poured the soon to be yogurt into clean half gallon mason jars.  We use a LOT of goat milk yogurt so I tend to make a lot at a time.   Feel free to start with a smaller amount!

Next I screw on the tops and rings and place each half gallon into my Excalibur dehydrator.  Yup.  You can make yogurt in the Excalibur.  Sweet, eh?

I keep my yogurt fermenting at about 100-115 degrees for at least 24 hours.   After the 24 hours have passed, I put the yogurt into the fridge to chill for about 24 hours.

What?  You don’t own an Excalibur?  Worry not.  You can use a yogurt maker, or even put your covered pot of milk and starter into the oven and use the oven light as a heat source.  Or how about using your crockpot?

Do you have someone on a special diet the likes of which you will need to replicate in case of a time of crisis?