Homemade Almond Milk

So I’m a little a LOT obsessed with making certain foods whose store-bought/commercial versions are packed with preservatives and a bunch of other chemicals I can’t even try to pronounce. One of the things I’ve been making for a while now is almond milk. This homemade version is inexpensive and it’s also really good for you. Not to mention very easy to make. Almonds are high in protein and healthy fats and cholesterol free, and if you wish to avoid dairy or if you’re lactose intolerant, almond milk is a great substitute. However, if you DO have a nut allergy then almond milk is not for you.
Almond milk can also be used as a replacement for dairy milk in baking. Just replace the dairy milk with an equal amount of almond milk. Almond milk is not as rich in fats as whole milk so baked goods will not be as rich as those made using regular cow’s milk, but it’s definitely a much healthier alternative. I also use almond milk to make some really delicious smoothies with a nutty flavor.

Here’s how I make almond milk;

You’ll need,

1 cup whole almonds
A blender
A strainer
Cheesecloth/cotton kitchen towel/ Nut Milk Bag
A dash of sea salt
2 tsp. vanilla essence
1 tbsp. honey

In a small bowl, pour water over the almonds and soak overnight or for at least 8 hours. Make sure the almonds are completely covered by the water.

You will notice that the water is cloudy and has little bits and particles. That’s a good thing. Now get rid of that water using a colander or sieve. Rinse the almonds well using fresh water.Transfer the almonds to a blender.

Add between 2 and 4 cups of water depending on how thick you want the milk to be. I used 3 cups of water that gave me a consistency similar to whole milk. Using filtered water instead of tap water will also help increase the life span of your almond milk. Add a dash of sea salt. At this point you can also add the vanilla essence to give it some flavor, If you like cinnamon throw it in there too! Add the honey for some sweetness. Dried pitted dates will also do.

Blend on high for about 2 minutes, or until there are no chunks of nuts.

Cover sieve/strainer with cheesecloth and strain the milk. If you don’t have a cheesecloth an extremely clean cotton kitchen dish towel will do or better still, a Nut Milk Bag. A nut bag will produce the best results as the milk comes out free of chunks.

Using a cheesecloth you will need to speed up the process by wringing it to force the milk from it.

Store the milk in the refrigerator for up to a week or a little more. I find that I have to shake it a little before use because it tends to separate.

I usually throw away the almond residue but it can be dried/dehydrated to give almond meal and used in baking!

I hope you try this. If you do please let me know. If you already make your own almond milk, please share your experience.

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Yum

Homemade Almond Milk

Ingredients

• 1 cup whole almonds
• A blender
• A strainer
• Cheesecloth/cotton kitchen towel/nut milk bag
• A dash of sea salt
• 2 tsp. vanilla essence
• 1 tbsp. honey

Instructions

1. In a small bowl, pour water over the almonds and soak overnight or for at least 8 hours. Make sure the almonds are completely covered by the water.
2. Strain the almonds and rinse them well using fresh water.
3. Transfer the almonds to a blender. Add between 2 and 4 cups of water depending on how thick you want the milk to be. I used 3 cups of water that gave me a consistency similar to whole milk. Using filtered water instead of tap water will also help increase the life span of your almond milk. Add a dash of sea salt. At this point you can also add the vanilla essence to give it some flavor, If you like cinnamon throw it in there too! Add the honey for some sweetness. Dried pitted dates will also do.
4. Blend on high for about 2 minutes, or until there are no chunks of nuts.
5. Cover sieve/strainer with cheesecloth and strain the milk. If you don’t have a cheesecloth an extremely clean cotton kitchen dish towel will do or better still, a nut milk bag. A nut bag will produce the best results as the milk comes out free of chunks.
6. Using a cheesecloth you will need to speed up the process by wringing it to force the milk from it.
7. Store the milk in the refrigerator for up to a week or a little more. I find that I have to shake it a little before use because it tends to separate.

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