Homemade Walnut Milk
·Soak the walnuts
It's important to soak the walnuts about 8 hours before you plan to make the milk, so they soften up (I usually soak them overnight and blend in the morning).
Drain off the soaking water
Pour away the water the walnuts soaked in. This water contains the so-called inhibitors released from the nuts – compounds that keep the seed dormant until conditions are right for sprouting. These substances aren't great for the body, so it's best to get rid of them.
Blend the walnuts
Put the walnuts in the blender, cover with fresh water, add a pinch of salt and a handful of coconut, then blend.
Strain the milk
Get a bowl or jug ready along with a cotton nut-milk bag. Pour the blended mixture into the bag set over the container, then strain and squeeze it out well. You'll be left with smooth, clean milk and a nut pulp in the bag – don't throw the pulp away (stir it into yogurt, breakfast porridge, raw energy balls, and so on).
Sweeten to taste
Stir in half a teaspoon of coconut sugar and a little cinnamon to sweeten.
Storing
Keep the milk in the fridge – it will likely form some sediment at the bottom, which is completely normal, just give it a stir before drinking. I usually drink my milk the day I make it, and at most the day after. I wouldn't keep it any longer than that.