I don’t know about you but almond milk is a staple in my house. With that in mind, it was no surprise I felt, no I’m sure I was at the store constantly buying more! Luckily today I am going to spill the beans on this ultra simple solution to make homemade almond milk. You will spend pennies instead of dollars, and you’ll never want to buy it again!
I bought more almond milk than I would like to admit, a half-gallon $3.00 at a time. One day a friend of mine posted a video to our healthy living group on Facebook and my life was forever changed.
In its simplest form, all you really need for homemade almond milk is:
- 1 mason jar (1 quart)
- strainer or cheesecloth
*To make 2 quarts or the equivalent .5 gallon from the store double this recipe.
- Put the desired number of almonds into a mason jar and fill the jar half to three-quarters full with water (a number of almonds are your preference. I have used as few as 12/quart making it like a skim milk but have seen suggestions to use one cup of almonds for 2 cups of water, so 2 cups of almonds for 4 cups of water to make one quart. This proportion will yield almond milk more the consistency of 2% milk).
- Place the jar in the refrigerator for 4 hours or up to 2 days. The longer they soak the softer they will be and the creamier the milk.
- Remove the soaked almonds from the water and rinse under clean water.
- Place the almonds in the blender and add 2 cups of water.
- Secure the blender top and pulse the mixture a couple of times to break up the almonds and then run on constant for 2 minutes.
- Immediately after stopping the blender pour the milk through a strainer or cheesecloth into the desired storage container.
- Seal the container and put in the refrigerator. Shake before each use.
TIPS & SUGGESTIONS:
- After blending for two minutes you can add a few drops of vanilla or another kind of extract or seasoning to add a more distinct flavor. Add and then pulse a few times to incorporate.
- If you would prefer to not strain the almond pulp out that is most definitely an option!
- I have read that the milk should be consumed within two days but just between you and me, I have drunk this for a good week with absolutely no problems! Do whatever makes you comfortable.
I hope that you find this recipe for homemade almond milk (if you can even call it that it’s so simple) useful and something to make things just a little easier. I know it has saved me a ton of money and trips to the store and these days that’s definitely worth something!
Oh Yeah, don’t forget to print a copy for quick easy access! ↓
- 1 c. raw almonds
- 2 c. water for blending with almonds (not soaking)
- 1 qt. mason jar
- strainer, cheesecloth, or nut milk bag
Put the desired amount of nuts into the bottom of a mason jar.
(15-20 almonds will be like skim milk)
(1 cup almonds will be more like 2% milk)
Fill the jar three-quarters full with water.
Put the jar lid on and place in the refrigerator for anywhere from 4 hours to 2 days.
(The longer they soak the creamier the milk.)
Remove the soaked almonds from the water and rinse under clean water.
Place the almonds in the blender and add 2 cups of water.
Secure the blender top and pulse the mixture a couple of times to break up the almonds and then run on constant for 2 minutes.
Immediately after stopping the blender, pour the milk through a strainer, cheesecloth, or nut milk bag into the desired storage container.
Seal the container and put in the refrigerator. Shake well before using each time.
- I always double this recipe (that is what I've done in the pictures). When it is doubled that will produce about the same amount as a half gallon from the store.
- After blending for two minutes you can add a few drops of vanilla or another extract or seasoning. Add then pulse a couple times to get it incorporated.
- You do have the option to not strainer the pulp if you prefer.
- I have read that the milk should be consumed within two days but I have used it for up to a week without any problems! Do whatever makes you comfortable. I shake it up and then smell it, if it has a sweet nutty smell you're good, it will start to smell sour and that's when I know it has gone bad.