page contents

Bits & Bites

~All Is Well~

(homemade) Almond Milk

drinksJackie WinklerComment

For almost two years now, I've completely switched over to drinking almond milk versus dairy milk. I regularly buy the commercial almond milk although when I have the time making my own is something I rather prefer. I enjoy adding almond milk to my coffee in the morning, into smoothies, and baking as a dairy alternative.

 Knowing that making almond milk from scratch was superior over store brought brands, I've thus tried to make this much more often.The only hesitation I had was that it took some patience and time (about two days), but it was well worth it! Someone who puts health and optimal nutrition on the top of my priority list, I was pleased to take the time in preparing the home made almond milk. The classic production of almond milk  consists of grinding the almond in a blender with water, strain out the almond pulp (flesh) with a strainer or cheese cloth. Primarily, I did this exact same thing.

I did have to buy a cheese cloth from Whole Foods (which was only $3) but you can also find this at Target, Bed, Bath and Beyond as well as Amazon. I provided my methods and ingredients below, I hope you enjoy!

  1. (start with) 1 cup almonds and 2 cups water when making almond milk.
    1.  If you'd like a thinner milk, use more water; for thicker milk, use les
  2. Soak the almonds overnight (or up to 2 days) The almond will absorb the water and thus 'plump up,"  Let it stand on counter, covered, or refrigerate. The longer the almonds soak, the creamier the almond milk.
  3. Drain the almonds from the water and rinse under cool running water. Try pinching the almonds, they should feel a little squishy. Discard the water the almonds have been sitting in.
  4. Place the almonds in the blender and cover with 2 cups of water.
  5.  
  6. Blend for 2-3 minutes, making sure to break up the almonds. The almonds should be broken down into a very fine meal and the water should be white/opaque.
  7. Strain the almonds. Line the strainer with cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
  8. Press all the almond milk from the almond meal. Gather the cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
  9. Store the almond milk in sealed containers in the fridge for up to two days
  10. Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.