Homemade Almond Milk

by Lauren Matthies


I've always wanted to make my own almond milk, but I was afraid it would be too challenging.  Boy was I wrong.  It takes a little planning ahead, but it is easy peasy.

The time consuming step is soaking the almonds.  You can soak them for up to two days, but they must soak for at least 12 hours.  Just put them in a bowl of water in the refrigerator and you forget about them until the next step.

After you remove them from the refrigerator, rinse them off.

Put your almonds in a blender with filtered water and blend them until creamy.

Next, pour the mixture into a cheese cloth lined colander (over another bowl).  Wring out the cheese cloth to make sure you get all the milk out.  

There will be a bunch of almond meal left over in the cloth.  I stored mine in the refrigerator and added it to my smoothies and oatmeal over the next couple days.  Apparently you can also bake it for longer storage.

That's it!  You made almond milk!  It doesn't have as long as a shelf life as store bought almond milk, but it is fresh and all natural!  Enjoy!

Recipe

Ingredients:

  • 1 cup raw almonds
  • 4 cups filtered water

Instructions:

  1. Soak almonds in water for 12 to 48 hours.
  2. Rinse almonds well.
  3. Blend almonds with filtered water until smooth and creamy.
  4. Strain milk mixture into a bowl using a cheese cloth or kitchen towel and a colander.
  5. Store milk in refrigerator and use within a few days.