There is no denying the fact that it is quite satisfying to make ingredients for day-to-day usage, without having to purchase them from the store. Almond milk is one of the most simple liquids to create, and it is an extremely versatile drink that can be used for just about any cooking or baking need.
Almond milk is full of healthy fats and nutrients, and making it at home, rather than buying it from the store, not only saves money but also allows us to steer clear of any questionable ingredients that are often under scrutiny in the health-nut-world, such as carrageenan. Whether or not preservatives and thickening agents are truly worth worrying about, making homemade almond milk is extremely simple, and embraces the whole-food lifestyle fully.
Granted, the process of making almond milk requires a bit of planning. First, it begins by placing almonds in water to soak. There are many different methods online, some suggesting placing the almonds in boiling water, others suggesting placing the almonds in cold water in the refrigerator. We placed 2 cups of almonds into a mason jar with warm water and set the jar a warm spot for about 12 hours until the almonds had just about doubled in size.
Next, we pinched each almond until their skins easily popped off. Peeling the skins off is not required to make a batch of almond milk, though some claim that it creates a richer and whiter milk.
We blended the almonds in a few batches for our own ease, using twice as much water as almonds each time. After it was blended to creamy perfection, we poured the mixture over a bowl that was wrapped 3-times-around with cheese cloth, in order to catch all of the almond pulp. After “milking” the cheesecloth like a cow (a very ironic experience), our milk was completely finished.
We stored our milk in 2 mason jars and used them over about 3 days in our cereal and smoothies.
Though our milk was not flavored in any way (it has a bit of a naturally sweet flavor that we have never noticed in store-bought unsweetened almond milk), it can definitely spiced up with many ingredients, such as cinnamon, coco powder, or maple syrup, according to your preferences!
Homemade Almond Milk (Makes about 1500 mL, or 6 servings)
- 2 cups almonds, raw
- Water (4 cups for blending, additional for soaking)
- Place almonds in a container or bowl with warm water, leaving enough room for the almonds to expand. Let sit in a warm area for about 12 hours, or overnight
- Pinch almonds carefully to pop the skins off and then place in high-speed blender, such as a Vitamix, and add 4 cups of water (or work in batches, constantly adding almonds and water in a 1:2 ratio)
- Blend until creamy, then pour through multi-layered cheesecloth into a bowl. Once the milk has been fully poured out, carefully handle the cheesecloth until the fabric is pinched together at the top, then squeeze the cheesecloth in order to retain the almond milk pulp and pour more milk into the bowl
- Place the almond pulp back into the blender with extra water to create more almond milk, or run the smooth almond milk through the cheesecloth an additional time in order to ensure that all pulp has been removed
- Store in a glass container and keep in refrigerator for about 3 days