After you realize how easy it is to make your own almond milk, you’ll rarely buy store bought again. Plus, you know those days you have a recipe that calls for milk and you don’t have any. This will come in handy! You can keep it simple with just almonds and water like I normally do, or you can add in vanilla powder, Himalayan salt, maple syrup, or a medjool date for a little something extra. If you’ve never had pure almond milk without the “natural flavors” and artificial ingredients, you are in for a real treat. The pure real deal tastes SO much better, besides being so much better for you.
How To Make Almond Milk
For years I used a nut milk bag to make my own almond milk, but I got lazy one day and used a fine mesh strainer to strain out the almond pulp instead. After that day, the strainer became my method of choice. It just seemed easier to me. With this said, it’s also because I don’t make huge amounts of milk. I make 5 cups of milk at most and many times only 2 -2 1/2 cups. We don’t use a lot of almond milk and fresh almond milk is best drank within a few days, five max.
So I’ll let you decide what you want to use. If you find you don’t love the strainer method, you can even use a thin large flour sack towel in place of a nut milk bag. Regardless of your method to strain the pulp, you do everything else the same way. I will show you in the video below.
What You Will Need:
- Filtered Water
- Raw Almonds
- Blender
- Fine Mesh Strainer OR Nut Milk Bag OR Large Flour Sack Towel
- Optional Add-Ins – pure vanilla powder, Himalayan salt, pure maple syrup, medjool date
I also use a 4 cup glass Pyrex to strain the milk into since it’s a bit easier to pour the milk afterwards, but a regular glass mixing bowl will also work.
I usually store my milk in a small lidded jar or a large covered jar when I’m making the larger amount of milk. Something like this pitcher would be easier for pouring though. Just use what you have the first few times until you see what you really need/if anything.
How To Soak Almonds
The longer the almonds soak, the creamier your milk will be.
Overnight to 24 hours: Add the almonds to a bowl and add filtered water, covering the almonds about 1-2 inches. Soak them overnight or up to 24 hours on the counter with a thin dish towel over the bowl.
Up to 2 days: Many times I soak the almonds for closer to 48 hours. When I soak them this long, I add them to a covered container (usually a jar) and store it in the fridge until I make the milk. Method: Add almonds to your container of choice and add filtered water, covering the almonds 1-2 inches. Cover and place in the fridge.
Soaking almonds not only gives you a much creamier milk, but is said to be better for digestion and nutrient absorption.
On the days you need milk last minute and you didn’t presoak the almonds, you can still make it. It won’t be as creamy and nutritious, but it works in a pinch. I’ve done it many times for last minute recipes.
Almond To Water Ratio For Almond Milk
I typically do a ratio of 1:4 (almonds to water) when using it in drinks. When using it for cooking/baking recipes, I do a ratio of 1:5.
1:4 ratio = 1 cup of almonds to 4 cups of water
1/2 cup of almonds to 2 cups of water
1:5 ratio = 1 cup of almonds to 5 cups of water
1/2 cup of almonds to 2.5 cups of water
You can adjust to your liking after trying it out once. More water to thin out your milk, and less water to thicken it.
On the rare times I do buy store-bought milk (vacation, etc.), I buy Malk. It’s ingredients: filtered water, organic sprouted almonds, Himalayan salt. It has pure ingredients and tastes amazing, however the healthier stuff is always pricier so it pays to make your own when you can.
Grateful you are following along! xx Riane
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How To Make Homemade Almond Milk – Video Included
Equipment
- Blender
- Fine Mesh Strainer OR Nut Milk Bag OR Large Flour Sack Towel
Ingredients
- 1 cup raw almonds soaked overnight or up to 48 hours in filtered room temperature or cool water
- 4 cups filtered water use 5 cups for a thinner milk
Optional Add-Ins
- pinch Himalayan salt
- 1/4-1/2 tsp pure vanilla powder
- 1/2-1 tsp pure maple syrup or 1 pitted medjool date for sweeter milk
Instructions
- Add the pre-soaked and rinsed almonds to your blender along with your filtered water and any optional add-ins.
- Blend on low for about 10 seconds and then gradually switch to high for a good 30 seconds or more until your almonds are fully pulverized and you have a creamy milk.
- Strain the milk using a fine mesh strainer, nut bag, or flour towel over a glass bowl or 4 cup Pyrex. See each method below. Discard the almond pulp.
- Store milk in a glass covered jar or container of your choice in the refrigerator. It tastes best fresh and used within 3 days, but it will keep for 5 days. Shake it a bit as you use it as milk separates.
Strainer Method: Holding your strainer over a bowl with one hand, slowly pour the blender over the strainer with the other. Once there is too much almond pulp blocking the drainage, put down the blender and use a spoon to push the pulp away from the center allowing more milk to drain. Pour in the remaining contents of the blender, repeating the spoon process when needed. Depending on your strainer/bowl, you may be able to rest the strainer right on top of the bowl.
Flour Towel Method: Lay a large thin flour towel over a mixing bowl. Pour the blender contents over the towel in the center of the bowl. Gather the 4 corners upwards and carefully squeeze the milk out from the bottom.
Nut Bag Method: Pour the blender contents inside the bag over a glass bowl and gently squeeze the milk out.
Video
Notes
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