So maybe you’ve already made the switch from dairy to almond milk. That’s great! But have you ever looked at the ingredients in store bought almond milk? Do you ever wonder how it can sit on the shelf in a box and not go bad? I’m sure there’s more than a few ingredients listed on the box that you don’t know what they are or how they effect your gut, digestion, or your body. I’ve researched each of those items since we have to be careful with what Lucas consumes. It actually pushed me towards making it at home and not just for Lucas but for the rest of our family too. Once you try fresh homemade almond milk you’ll taste the difference! I thought it would be hard to make but it really isn’t. The first time I made it I was amazed at how almonds and water can simply turn into a creamy smooth milk. It’s delicious and I hope you’ll try it too!
Items You’ll Need:
- A high speed blender
- A nutbag (recommened) or a cheesecloth (works well enough)
- A bowl or large container
- A glass jar or jug with sealable lid
Read through the directions below for easy to follow steps on how to make your own Almond Milk. For the recipe with amounts and various flavour options, click on this link: Fresh Almond Milk Recipe
1. Place almonds in the blender cup. Add filtered water until about two inches above the nuts. Soak for two hours or longer.
2. Drain water and rinse almonds. Add fresh filtered water into the blender in the amount the recipe calls for. Usually 3:1 ratio…3 cups water to 1 cup almonds, increase water for a thinner milk, decrease water amount for thicker creamier milk.
3. Add in any desired flavorings such as dates for a sweetened milk, pinch of sea salt, vanilla or cacao powder. Put lid on blender and blend for 3-5 minutes until smooth.
4. Put a cheesecloth or nut bag in a large bowl. A cheesecloth works fine but will still allow a small amount of pulp into the final milk. A nut bag works perfectly to strain the pulp leaving a smooth creamy milk.
5. Pour the milky nut mixture into the cheesecloth or nut bag and lift the sides/bag upwards.
6. Drain the milk out of the nut pulp by twisting the cheesecloth or nut bag and giving it a few squeezes by hand until the liquid drains out.
7. Pour the milk into a glass container with a sealable lid and store in the fridge for up to a week. As the milk sits in the fridge it might need a quick shake before using since it’s free of additives.
Don’t throw out the pulp! Use in recipes such as baking, crackers (see Almond Cracker Thins), or smoothies! Enjoy your fresh homemade milk in oatmeal, cereal, smoothies, coffee, baking, sauces, etc.