I have a great interest in making as many things at home as possible. If we buy a product at the store, I am always looking into a way to make it at home. Almond milk was no different. I realized there were a slew of ingredients in the almond milk we were buying, so, I decided to start making it. I am going to show you how to make almond milk at home!
There are many reasons you want to make as many things from scratch as possible. First of all, it always tastes better! Secondly, you control the ingredients.
I have made almond milk a couple of different ways. But, recently I purchased a Vegan Milk Maker from Amazon (https://amzn.to/3ZmS9yK), and, it has made the process so much easier and simpler.
You can also make the milk in a high speed blender and run it through a nut milk bag. This works perfectly well, however, it can be quite difficult to clean the bag after running the milk through it.
With the Vegan Milker, you simply rinse it and the pulp comes right out for use in recipes or to feed to the chickens.
This milk is creamy and so delicious! I store mine in a quart mason jar in the fridge for up to a week. I find making a quart at a time ensures we always have freshly made milk.
You can use the milk just as you would store bought. We use it in smoothies and our coffee.
****One thing to note, store bought almond milk has ingredients to keep it from separating, so with homemade you will need to shake it up before use****
You will need:
- Raw Almonds
- Filtered Water
- Highspeed Blender/Immersion Blender (if using the vegan milker)
- A Nut Milk Bag or Tea Towel (not needed if using the vegan milker)
- Quart Mason Jar
The night before you plan to make your milk, or, the morning before you want to make it in the evening, place 1 cup almonds in a bowl and cover with filtered water. Allow the almonds to soak for at least 8 hours before making the milk. This starts the process of breaking down the almonds.
After the almonds have soaked, strain the water off the almonds.
Method #1 Highspeed Blender:
- Place the almonds in the blender with 3 1/2 cups of filtered water.
- Process for 1-2 minutes on high.
- Place a large bowl with a colander on top that is lined with a nut milk bag or tea towel.
- Pour the mixture into the nut milk bag or the tea towel and allow to strain for several minutes.
- Pour the milk into a quart jar and put the lid on.
- Store in fridge for up to a week.
Method #2 Vegan Milk Maker:
- Pour 3 1/2 cups of filtered water in the glass carafe of the milk maker.
- Place the strainer in the glass carafe.
- Add the almonds.
- Using an immersion blender, process for 1 minute.
- Slowly lift the strainer and use a wooden spoon or spatula to stir it down to the pulp.
- Use the tamper to press the pulp until all the milk comes out.
- Pour the milk in a quart jar and put the lid on.
- Store in fridge for up to a week.
****Variation: You can add dates and vanilla for a sweeter milk if desired****
Use the pulp in recipes such as cookies or smoothies. Or, you can feed it to your chickens. Of course, you can always place it in your compost as well!
I hope you will give this almond milk a try!
See you soon!.
Homemade Almond Milk
- 1 Highspeed Blender/Immersion Blender if using the Vegan Milker
- 1 Nut Milk Bag (not needed if using vegan milker)
- 1 Colander
- 1 Large Bowl
- 1 Quart Mason Jar
- 1 cup Raw Almonds
- 1-2 cups Filtered Water (to cover almonds while soaking)
- 3 1/2 cups Filtered Water
- Place almonds in a bowl and cover with water.
- Allow to soak for at least 8 hours.
- Strain almonds and place in highspeed blender.
- Add the 3 1/2 cups water.
- Process for 1-2 minutes.
- Place a colander over a large bowl. Put nut milk bag or tea towel over the colander.
- Strain the milk for several minutes.
- Pour the milk into a quart mason jar. Place lid on and store in fridge for up to a week.
- If using the vegan milk maker, add the 3 1/2 cups of water to the glass carafe.
- Place strainer in the carafe and add almonds.
- Process with immersion blender for 1-2 minutes.
- Slowly pull the strainer up and use a wooden spoon/spatula to stir the milk until it's down to the pulp.
- Use the tamper to finish squeezing all the milk out of the pulp.
- Pour the milk in a quart jar. Place lid on and store in the fridge for up to a week.