How to Make Homemade Almond Milk

Almond milk is a great alternative to milk if you can’t have dairy. I have a milk allergy, though I still have milk from time to time without too many issues. Recently, I decided that when it comes to cooking I want to start using alternative milk to reduce the amount of dairy I am consuming. I don’t really care to drink almond milk but I do like cooking with it. My husband, however, does drink it and says it’s much better than the store bought stuff.

how to make almond milk

Almond milk is available commercially and can be a bit pricey.  With the lawsuit against Blue Diamond Growers and WhiteWave, many people are avoiding almond milk. The lawsuit is about the companies misleading consumers, not against allergies, ingredients, or quality, though many people now avoid the milk thinking it is not actually almond milk. I personally like making my own since it cuts out all preservatives and thickeners. It also means I can cut out sugar.

I looked at 10 different recipes for homemade almond milk and came up with an average recipe that I really like to use. I looked at almonds to water ratio, salt, and sweetener/flavor content.

7/10 recipes had a ratio of 1 cup of almonds to 4 cups of water

4/10 included salt

6/10 included optional sweeteners/flavors

How much water you use is dependent upon what consistency you want.  4 cups of water seem to be the average to get a typical milk consistency. Using 8-10 cups of water gets more of a skim milk consistency. Thicker than water, but not a very thick consistency.

From all the recipes I looked over, almond milk could last anywhere from 1-2 weeks. 5-7 days is the most popular, so to stay safe using the almond milk within 5-7 days is best.

So here it is:

 

Homemade Almond Milk

AuthorDaniCategory

Yields4 Servings

Almond Milk
 1 cup raw almonds
 4 cups water
 ½ tbsp Honey or Sweetener (Optional)
 1 tsp Vanilla (optional)
Equipment
 Blender
 Cheese cloth, nut bag, or kitchen towel
 Container for milk

1

Soak almonds in 1 cup of water overnight for 8-12 hours

2

Discard water

3

Put almonds and 4 cups of water into a blender. Add in sweetener or flavor (optional)

4

Blend until the almonds are a pulp

5

Strain through cheesecloth, nut bag, or kitchen towel.

6

Squeeze out the remaining milk from pulp

7

Store in refrigerator for 5-7 days

Save the pulp! The pulp can be made into an almond flour/meal.

The milk will separate. Just give it a quick shake and it’ll be fine.

*To make "Skim" almond milk, double the amount of water and sweetener you use*

Ingredients

Almond Milk
 1 cup raw almonds
 4 cups water
 ½ tbsp Honey or Sweetener (Optional)
 1 tsp Vanilla (optional)
Equipment
 Blender
 Cheese cloth, nut bag, or kitchen towel
 Container for milk

Directions

1

Soak almonds in 1 cup of water overnight for 8-12 hours

2

Discard water

3

Put almonds and 4 cups of water into a blender. Add in sweetener or flavor (optional)

4

Blend until the almonds are a pulp

5

Strain through cheesecloth, nut bag, or kitchen towel.

6

Squeeze out the remaining milk from pulp

7

Store in refrigerator for 5-7 days

Homemade Almond Milk

 

almond meal

Almond Meal/Flour

AuthorDaniCategory

Yields1 Serving

 Almonds leftover from making almond milk
Equipment
 Parchment paper or silicon mat

1

Preheat oven to 170°F or as low as your oven will allow

2

Prep a baking sheet with parchment paper or a silicon baking mat.

3

Spread out almond pulp from making almond milk on parchment paper or a silicon baking mat.

4

Bake for 3 hours. Times may vary. You want the almond pulp to dry out completely.

5

Take the almond pulp and put it through a food processor until it is finely ground. You could probably use a coffee grinder to get it even finer.

If you don’t want the almond skins in your almond meal/flour you can peel them off after you soak the almonds and before you put them in the food processor.

Ingredients

 Almonds leftover from making almond milk
Equipment
 Parchment paper or silicon mat

Directions

1

Preheat oven to 170°F or as low as your oven will allow

2

Prep a baking sheet with parchment paper or a silicon baking mat.

3

Spread out almond pulp from making almond milk on parchment paper or a silicon baking mat.

4

Bake for 3 hours. Times may vary. You want the almond pulp to dry out completely.

5

Take the almond pulp and put it through a food processor until it is finely ground. You could probably use a coffee grinder to get it even finer.

Almond Meal/Flour

 

Have you ever made almond milk? Is there anything you like to do differently?