In the past couple months I have stopped making almond milk as my attention was diverted to other activities. I prefer it to cow's milk but the 3-day fridge life demanded that I monitor the soaking, peeling, blending, storage and usage with a precision that is difficult to maintain. I'm more of a "make a big batch and freeze it for when you need it" kind of girl.
Ironically enough, this was the exact solution to my dilemma. Typically I would make a batch of almond milk and if I didn't use up the milk within the 3 days, I would freeze it and use it for ice cream. Why it took so long for me to realize that I could also use the cubes for my daily hot cocoa or smoothies, I have no idea.
This time when I went through the process of almond milk making I did a double batch and froze it all in cube trays immediately. Now this milk is ready for me whenever I need it and I can delay the extensive preparation for weeks instead of days. In the ever-changing seasons of my life, I can be sure that this food will fit permanently into my schedule.
It's a big solution to a seemingly insignificant problem. It reminds me that no matter how impossible it may seem to make better choices, if you really want to make something work, you will find a way.
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