Seriously. I don’t know why I haven’t done this sooner! In my last post I talked about how I wanted to start making everything at home from scratch that I can. I know there will be times when I’m to busy to make fresh bread or tortillas, but I really want to get some basic foods down pat before I move overseas. That way I can make things like almond milk and whole wheat bread wherever!
Homemade almond milk has been on my list of things to try for a long time. I just seemed intimidating. Man was I wrong. This took no time at all to make and I know exactly what’s in it! You can make simple almond milk with just two ingredients, or you can easily add in some vanilla and sweeteners for vanilla almond milk. And another great thing about making homemade almond milk is that you can use the leftover pulp to make Almond Pulp Freezer Fudge or Almond Pulp Cracker. I’ll share these recipes soon!
Almond Pulp Freezer Fudge
Recipe coming soon!
I’ll start by showing you how to make basic almond milk, but I’ll share how you can add in additional ingredients to make sweetened vanilla milk. If you’re going to use your milk for baking or in tea, I would suggest leaving it plain. If you want it for drinking or in cereal try sweetening it up!
Basic Almond Milk
(Makes 4 cups)
· 1 cup almonds, whole
· 3-4 cups water (see notes below)
· Optional Add-ins: 1 tablespoon vanilla extract, 2-4 pitted dates, 2 tablespoons liquid sweetener of choice (maple syrup, honey, etc.)
1. Soak. Soak the almonds in cold, clean water for at least 8 hours or up to 48 hours. They’ll expand and become soft.
2. Drain and Rinse. After the almonds have soaked, drain and rinse them.
3. Blend. Place the rinsed almonds and 4 cups of water in a blender. Blend on high for about 2 minutes until the liquid is white and you only see small bits of almonds. (If you’re making sweetened vanilla almond milk, add in 1 tablespoon of vanilla extract and 2-4 pitted dates to the almonds and water before blending.)
4. Strain. Pour the milk into a nut milk bag, paint strainer bag or over cheese cloth that has been positioned over a bowl. Allow the milk to drain out as much as possible into the bowl
5. Squeeze. Once most of the almond milk has strained out of the bag on its own, use your hands to squeeze the bag or cheese cloth so that you extract out as much milk as possible. Soon you’ll be left with a dense lump of almond pulp in your bag. (Don’t throw the pulp away, but use it in other recipes!)
6. Refrigerate. Refrigerate the milk in a pitcher or container for 3-5 days. You will need to shake it before drinking as the mixture may separate while sitting.
7. Enjoy! Enjoy your homemade almond milk in cereal, tea or with a warm cookie!
Notes: If you like your milk thicker, use only 3-3.5 cups of water.
Below are step by step instructions with pictures!
Soak 1 cup of almonds uncovered in cold water for 8 hours or even as long as
48 hours until they are big and plump.
After soaking your almonds, place them in a blender with 4 cups of water and any additional add-ins you may want. Blend on high for 2 minutes.
You can stop blending once you have white milk and only small almond particles left.
Using cheese cloth, a nut milk bag or a paint strainer bag, strain your milk by pouring it into the bag over a large empty bowl.
I would have used a paint strainer bag if I had gone to the store in time, but cheese cloth inside a strainer works great too!
Let the almond milk strain through the bag or cloth for a while.
Then use your hands to squeeze the remaining milk out of the almond pulp. Soon you’ll just have almond pulp and…
…beautiful, homemade almond milk!
Store your milk in the refrigerator for 3-5 days.
Ignore the mess in my kitchen:)