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?

Prepping on a Budget: Things to Buy at Thanksgiving

Thanksgiving has to be one of the best times of the year for prepping on a budget. Loss leaders are the items stores deeply discount to get you in the door in hopes you will buy the rest of your meal there. I admit, I am a lazy couponer and deal shopper at best these days but this is one week that all the ads are spread out and my strategies kick in. Especially if money is tight for prepping this week your extra $5-$10 will yield you much better results than most others throughout the year.

Loss leaders at Thanksgiving center around foods that are great for 2-3 years of shelf storage. I was able to pick up all of the below canned goods for less than 69 cents a can. The soups and veggies were 50 cents each.

Ideas for building long term food storage using Thanksgiving loss leaders.

I know Walmart price matching can be a pain for some. My store is really nice about it so I just gathered all my ads, made a list and headed in for one big stock up.

Here is a list of great prepping items to be looking for on sale the week of Thanksgiving:

  • Turkeys-Buy as many as you have space for in the freezer. Or plan to can the meat or make chili or soups with them to can.
  • Canned Fruit– pineapple, peaches, pears, cranberries are all good choices.
  • Canned Soups-Broth, Cream of Mushroom and Chicken are big this week. Broth takes the place of water when cooking rice or beans so you are helping to up your water storage with that one as well.
  • Canned Pumpkin-This is a biggie if you have pets.
  • Jarred Gravy-Will make emergency foods taste a little better!
  • Pumpkin, Squash, Onions, Potatoes and Sweet Potatoes– All of these store well if you can ‘root cellar‘ them. For those of us that have no ability to root cellar, there are many creative ways to can or dehydrate these veggies to store. My favorite ways to use a bounty of pumpkin is on ParkerMama’s blog.
  • Butter– I freeze mine but I know it can be canned.
  • Flour-If you would like to store it for more than a year, you can put it in airtight mylar containers. I’ll post a tutorial soon on how to do this easily.
  • Sugar, Karo Syrup and Honey-check how long Karo lasts cause it’s not something I use.
  • Salt-You need salt in your diet in an emergency. It also works well to cure and preserve foods and has actually been used as currency throughout the word. It’s amazing what this undervalued thing that sits on our table is useful for!

Check expiration dates as you are shopping. Digging around a bit can produce dates almost a year apart. Duringcanned goods expiration date 2015-long term food storage my shopping I was able to find 2015 dates in most cases.

 

I’d love to hear from you: 

  • I am not a canner so if you are and have good links to share, please leave them in the comments.
  • What’s missing above? Is there something great I forgot to share?

Homemade Pizza Tutorial

One great way to save money for preps is to stop eating out and use the savings for prepping. I well know how hard that can be. It’s so easy to pick up the phone and order a pizza. It’s also easy to make you own pizza. Don’t believe me? You will after you read our Homemade Pizza Tutorial.

The biggest complaint I hear about homemade pizza is about the crust. It’s soggy. It’s doughy. It just plain tastes bad.

I can honestly promise you this pizza crust recipe will surprise you. It will taste like take out. Crisp. Light. Thin or thick. You will love this crust. Pinky swear. It’s all in a few tricks of the trade that I share below. Shall we get started?

Disclaimer: This isn’t my original recipe. I found it on Lauren’s Latest.

 

 

Ingredients for homemade pizza dough:

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Making pizza dough in a Blendtec Blender

The reason you only add half of the flour is because how much flour you add depends on how humid your home is. Yup. I kid you not.

The more you make this dough the more experienced you’ll get with it’s proper ‘feel.’ You’ll know if it needs the entire amount the recipe calls for. It’ll most likely change depending on the seasons.

Slowly add the rest of the flour until the dough is soft but DOES NOT stick to your fingers.  I have better pictures about this on my main blog.

Part of the magic of this dough is letting it knead for SIX MINUTES.  I think that is what I’ve been missing.  Letting my dough knead long enough.   I’d let it go for a few minutes, but I never thought to let it go for a full 6 minutes.

fresh, homemade pizza dough

Ain’t she grand?

 

Next you will want to place your dough into a lightly oiled bowl, cover it with a thin, wet kitchen towel and put it some place warm until it grows to double it’s size about 1-2 hours.   I like to put mine on the top of my stove and then turn the oven on low.

When your dough has doubled in size preheat your oven to 500 degrees.   If you have a pizza stone, make sure to put it in the oven while it’s preheating.

If you don't have a pizza stone you can use an upside down jelly roll pan.

I don’t have a pizza stone.  I use an upside down jelly roll pan in the oven.  I use cover it with parchment paper.

Next it’s time to roll your dough out.  I roll out my dough on my counter.  Then I lift it up and place it on a piece of parchment paper.  I add my toppings, and then transfer the pizza still on the parchment paper, directly onto my hot upside down jellyroll pan in my 500 degree oven.

pizza dough ready for toppings

Ready for homemade pizza toppings!

 

I let my pizza cook for 9 minutes.  My poor oven has seen better days and cooks pretty hot.  You may need to leave yours in for a minute or two longer.

Homemade pizza baking in the oven.

Fresh homemade pizza right from the oven!

Pizza at home just like the Pro's make!

The results?  Ah-ma-zing.  Truly.  Totally.  A new family favorite.

Give this recipe a try and come back then let me know how it worked out for you!  If you have any questions, I’d be happy to answer them in the comments section below!

 

Paper Plates For Emergencies: Super Bowl Sales

Super Bowl Sunday is here and that means, before you sit down for the big game, let’s put some thought into how this American tradition can further your preps! If you have been a regular reader here for awhile you know that I LOVE holidays because each one brings its own chance to prep on a budget! To be honest, the Super Bowl isn’t a huge opportunity to prep but there is at least one thing you don’t want to miss out on: paper plates for emergencies, plastic cups and plastic utensils!

Paper Plates For Emergencies

paper plates for emergencies

Paper plates, plastic cups and plastic utensils will be invaluable in an emergency situation. If the water is off, paper removes the need to waste water on washing making things much more sanitary. If the garbage is not getting picked up it makes it easy to burn your waste materials. For this reason, you want to stock the cheap, plain white, uncoated plates. They are the easiest to burn.   If you include paper products in your prepping, you need to make sure that you have a way to safely burn them like an outdoor fire pit or wood stove. Don’t burn anything plastic coated in your barbeque or outdoor fire pit. It will leave a reside that is impossible to get off! Plastic cups and utensils are not clean to burn but can be reused many times before being thrown away. You can wipe the utensils easily with an antiseptic wipe.

Other Prepping Items to Pick Up During Super Bowl Sunday Sales:

  • Hotdogs-these are easy to cook in an emergency using little resources. Combine them with a can of beans and you have the old campfire Beanie Weanie tradition which is packed with protein.
  • Canned chili
  • Canned nuts
  • Propane (price is really coming down in my area)
  • Charcoal

 What are you finding out there to help build your preps during the Super Bowl season?