Homemade Almond Milk

Happy Saturday!! I have something very, very exciting to share with you today. I wanted to share this recipe with you earlier this week but I could only make it at night and the pictures were EW. But, today being Saturday and today also being gorgeous outside, I knew I HAD to take some pictures of my new favorite hobby…

MAKING ALMOND MILK 

This is by far the easiest thing in the world to do. Also, there is probably an even easier, less messy way to do this but I prefer the messy route.

Let’s get to it!

Homemade Almond Milk

What you need:

1. Plain, unsalted almonds. I purchased a 3 lb bag at SAM’s club for $12.
2. Nut milk bag or cheese cloth
3. Water!!!
4. Sea salt
5. A high-speed blender
6. A small bowl (for soaking)
7. A strainer
8. A large bowl (to place nut milk bag over for straining)
9. A pitcher (for storage!)
10. Any sweeteners / flavors you prefer

Step 1: (unpictured) Soak plain, unsalted almonds in water for 24-48 hours with a pinch of sea salt. The ratio is:

1 C almonds per 2 C water

I used 2 C almonds and 4 C water for 36 hours in my process below!

Step 2: After 24-48 hours, it’s time to begin making your almond milk! This is what my almonds looked like after 36 hours of soaking.

Step 3: Rinse off your almonds! That foamy film is just the phytic acid mixed with the sea salt you soaked with your almonds. The sea salt helps bring out the flavor of your almonds!

Step 4: Fill a high-speed blender with filtered water. The ratio is:

1 C of soaked almonds per 4 C filtered water

I used 8 C of filtered water for my 2 C of soaked almonds.

Step 5: Add the rinsed almonds to the water

Step 6: Add a pinch of sea salt.

This is also a good time to add whatever flavors you may like! You can add cinnamon, maple syrup, honey, vanilla extract, cacao powder…whatever you like!

Step 7: Blend the almonds on high for 4-6 minutes.

I like to add a towel for my blender to sit on to make less noise and I also added a towel to the top of the blender since 8 C of water tends to leak through the top a little.

…I realize it looks jankey.

Step 8: When the almonds are blending for 4-6 minutes, take a nut bag (or cheesecloth) and use it to cover a large bowl.

I picked up my nut milk bad at the Nutrition Center in town. But I am positive you can find a cheaper one online. I just try to support local business!

Step 9: Take almond/water mixture off the blender. It should be a little foamy.

Step 10: Begin pouring almond/water mixture through secure nut milk bag / cheesecloth.

Since it tends to overflow, I like to scrape the pulp into a separate bowl after each pour.

…also extremely janky. Hah!

Step 11: Once you have poured all the almond/water mixture through the nut milk bag, remove the nut milk bag from the bowl and carefully add the pulp mixture back into the nut milk bag.

Step 12: Squeeze excess almond milk from pulp inside the nut milk bag into the almond milk bowl.

Step 13: Carefully pour the milk into a large, easy-to-pour container. I used a large pitcher with a piece of plastic wrap over it…jeez. I should have titled this “How to make almond milk the janky way!”

 

Step 14: Say “see ya later” to your new child and place him in the fridge!

 

And that’s it! Easy peasy almond squeezy…get it?

Okay, now that you have learned how to make almond milk in the most ridiculous but successful way I hope you realize how easy it is.

Homemade almond milk tastes 100% better than the store-bought kind – I promise. Plus, you feel like you accomplished something and that’s always a perk!

Let me know if you have any questions.

PS don’t forget to save your leftover almond pulp to make crackers, flours, or anything else you’d like!

Enjoy your weekend!

inspired by:

https://wellnessmama.com/366/organic-almond-milk-recipe/

sources:

https://www.livestrong.com/article/456802-phytic-acid-in-almonds/