Monday, April 1, 2013

Homemade Almond Milk

Recently, my husband and I switched from having cow's milk to almond milk.  While we still consume dairy products (homemade Greek yogurt and 5 different kinds of cheese are currently in our fridge), we wanted to cut down on the amount of skim milk we used.  I bought different kinds of non-dairy milk -- rice, coconut and almond -- but I didn't love the ingredient list (seriously, what the heck is carrageenan?) and the taste was only okay.  So, of course, I found a way to make almond milk at home.

And it's so incredibly simple! You soak the almonds in water -- I do it overnight but apparently it needs just an hour if you're pinched for time -- and then you blend it with water in a blender.  After a quick drain, I just re-blend it with a little sugar, vanilla and salt for flavoring.  Once the final product has been chilled a little in the fridge, it tastes amazing!  I'm an almond milk convert which is a big statement for someone that used to have skim milk every day.

While you can use a nut milk bag or cheesecloth to drain the almond milk, I just use a fine mesh sieve lined with paper towels.  It's the same way I make Greek yogurt and for me, the process works very well.

I just store our almond milk in glass jars but I'm excited to purchase some old-fashioned milk bottles for storage!

PS - Because I can't bear to throw things out, you can turn the almond pulp into almond meal! I don't think it gets quite as fine as almond flour but I still think it makes a great substitute.

Homemade Almond Milk
Taken from: Sophistimom
Makes about 3 cups

  • 1 cup raw almonds
  • 3 1/2 cups filtered water, plus more for soaking
  • 1/2 teaspoon pure vanilla extract (optional; feel free to omit or add in different extracts)
  • 1-2 teaspoons raw sugar (optional; could also use regular sugar or honey; you could also use more, less or completely omit to suit your tastes)
  • pinch of salt
  1. Place almonds in a medium bowl, and cover with filtered water. Let soak for up to a day or at least 1-2 hours. Drain almonds and rinse off with clean water. Place soaked almonds in a blender and add the 3 1/2 cups filtered water. Place the lid on the blender and blend on high for up to 2 minutes, or until liquid becomes white and milky.
  2. Place 2 white paper towels in a fine mesh sieve and set over a large bowl. Pour the blended almond liquid, a little bit at a time, into the paper towels. Keep pouring, a little at a time, until all the liquid has passed through. Use a spoon to gently press out all liquid remaining in the pulp*. Pour the milk that has collected in the bowl back into the blender.  Add the vanilla (if using), sugar (if using), and salt and blend together for about 30 seconds. Pour into a container and refrigerate immediately.  Shake or stir before serving. Drink within 4 days (all the websites say drink within 4 days but mine seems to do okay within 6).
*I use the almond pulp to make almond meal! I just spread the pulp on a baking sheet and bake at 350 degrees for 15-20 minutes, stirring occasionally, until the pulp is slightly colored.  I then process in a food processor until it makes a fine meal.  The almond meal can be stored in the fridge or freezer.

1 comment:

  1. This recipe is fab. Not only do I get almond milk and meal, but I know exactly what is in both. Love it!