On occasion we buy Almond milk from the store. Personally, I don’t drink milk, so it doesn’t matter what kind we buy. I only use milk in recipes, and I do have it with cereal, but that’s the extent of my milk consuming. Chris on the other hand, drinks it all the time.
We haven’t bought Almond milk in a while though, and my mom recently sent me a link on how to make it, and it looked so easy, I just had to give it a try. We always have almonds in the house, so I figured I would try my hand at making almond milk.
First, you need 1 cup of almonds, and you need to soak them in water for 4-6 hours. You can leave the skins on, but soaking them releases the toxic enzymes that you really don’t want to drink.
After they have soaked for at least 4-6 hours, give them a thorough rinse, and discard the water you soaked them in.
Place the almonds (you can leave the skin on) in your blender, mixer or food processor. (I used a food processor) and add 4 cups of cold water. Then, mix away. The water will turn a milky white color, like this:
Mix for maybe 2-3 minutes, depending on the mixer. For a Vitamix it will probably only take a minute. You really want the almonds to break up and get chopped into small pieces. You can add more water if you like a thinner consistency, or you can use less if you prefer thicker milk.
Optional: You can add 1 tablespoon of vanilla, and 1 tablespoon of honey or 4 dates at this point, to sweeten your milk if you would like. Feel free to experiment!
In a large bowl, place your cheesecloth or nut milk bag in it, so you can pour the almond milk when it’s done mixing. I don’t yet have a nut milk bag, so I’m using cheesecloth right now. But a nut milk bag is in my very near future!
When you are done and you have what looks like almond milk, pour this whole mixture into your cheesecloth or nut milk bag.
Then, squeeze the cheesecloth repeatedly until you can’t get any more milk out of it. The almond pulp will remain in your cheesecloth or nut bag. Don’t throw this away!
Then, pour the milk into your container. This recipe makes approx. 4 cups of Almond milk.
Place it in the fridge to keep cold, and make sure you use it up within 4-5 days, MAX. There are no preservatives in this milk, so it does not last as long as milk you buy in the stores. You can use this milk as a replacement for dairy milk in pretty much any recipe. You would use the same amount of almond milk as you would dairy milk.
PS. Not sure what to do with your ground up almond pulp? Dry it out in your dehydrator or oven at a low temp until it is FULLY dried out, and then place it in your food processor and grind it up. You now have almond flour! You’re welcome. 🙂