make your own almond milk

I’m learning that there are two kinds of homemade: one that’s worth it and one that’s not.  Some things are just not worth the massive amount of effort required when you can buy the same thing for not much more money, or when the store-bought version just tastes better.

But — some things are definitely worth the time and effort, in my opinion.  When, ONE – you can save a significant amount of money by making it yourself, or TWO – you can avoid the additives in packaged versions, or THREE – the homemade version is so dang delicious you don’t even want the store-bought kind any more.

Homemade almond milk fits the bill in all three categories!  I started making my own almond milk several months ago after an Instagram friend posted about it.  She talked about the creaminess and yummy flavor of homemade almond milk, and she mentioned that the leftover almond meal can be used for making Lara bars or as almond flour (for use in things like breading or baked goods.)  I had to try it!

If you want the process to go as smoothly as possible, I recommend using a nut milk bag.  I purchased a 2-pack from Amazon for about $7 (view the item here.)  Also, homemade almond milk doesn’t last as long as the store-bought kind, so don’t make more than you can consume in about three days.

The milk can be made in either a blender or food processor — try both and see what you prefer!  I like the extra creaminess of almond milk made in a blender.

Here’s how I make almond milk!

Homemade Almond Milk

1 1/2 c. raw almonds

Water for soaking

3 c. water (to make milk — use more or less to taste)

3 T. sweetener (honey, maple syrup, agave, sugar, etc.) OR 3 medjool dates

1 tsp. vanilla extract, optional

1/8 tsp. salt, optional

Soak the almonds in enough water to cover at least an inch over the top.  Allow them to soak at room temperature at least 12 hours, or as long as 48 hours.  (The longer they soak, the creamier the milk will be.)

Drain the almonds and rinse them with cold water.  Place them in a blender or food processor with 3 cups of water.  Blend for about 2 minutes.  (If using a food processor, it might take up to 3-4 minutes to fully process the almonds.)  Add salt and sweetener of choice and blend an additional 30 seconds.

Line a large measuring cup or pitcher with a nut milk bag or cheesecloth.  Slowly pour the mixture into the cup.  Gather the top of the nut milk bag or cheesecloth over the almond meal and gently squeeze out as much milk as possible.  (Save the almond meal for later use.)

Taste the milk and add sweetener as needed.  Store in a glass container in the fridge up to 3 days.  Be sure to shake the container before pouring as the milk quickly separates when it sits.

{Yield: approximately 3 cups of milk and 1 1/2 cups of almond meal}

**To use the almond meal for breading or as flour in baked goods, spread the meal on a baking sheet and place in a 150-degree oven for 2-3 hours, stirring once or twice.  Allow to cool.  If you want a fine flour like what you can purchase at the store, process the meal in a food processor until it reaches desired texture.  Almond meal can also be used “as is” in baked goods or in homemade Lara bars.  Store almond meal/flour in the refrigerator.

Enjoy!  Let me know if you have any questions about making your own almond milk.  I’d love to share more about what I’ve learned!

-Abby

This entry was posted in Cooking, Nutrition, On the Crunchy Side, Recipes. Bookmark the permalink.

4 Responses to make your own almond milk

  1. This sounds like a very easy, doable project that I just don’t have time for. Sigh…

  2. Joni says:

    Sold! Ok.
    Thank you for that detailed introduction!!!!
    I can’t deal with goat’s milk and want dairy alternatives. And i also want flour alternatives & almond flour is the best, but is so expensive, so this is a win win win win win!!

    Thanks for this post!!!

  3. Holly says:

    But homemade almond milk doesn’t have the calcium like Silk’s version does, right? I love that it’s made with honey or other home sweetners, but we need the calcium since lil guy has a milk allergy. :(

    • Abby says:

      Almonds are naturally high in calcium, so homemade almond milk does contain calcium! I’m not sure how much it has compared to commercial brands, though…

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