Homemade Almond Milk

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:

• almonds
• water
• 1 mason jar (1 quart)
• strainer or cheesecloth
• blender

*To make 2 quarts or the equivalent .5 gallon from the store double this recipe.

1. 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).
2. 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.
3. Remove the soaked almonds from the water and rinse under clean water.
4. Place the almonds in the blender and add 2 cups of water.
5. 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.

   

   

   
   
6. Immediately after stopping the blender pour the milk through a strainer or cheesecloth into the desired storage container.
7. 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! ↓

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Homemade Almond Milk

Prep Time

2 mins

Soak

4 hrs

Total Time

2 mins

 

Servings: 1 quart

Ingredients

• 1 c. raw almonds
• 2 c. water for blending with almonds (not soaking)
• 1 qt. mason jar
• strainer, cheesecloth, or nut milk bag
• blender

Instructions

1. 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)

2. Fill the jar three-quarters full with water.

3. 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.)

4. Remove the soaked almonds from the water and rinse under clean water.

5. Place the almonds in the blender and add 2 cups of water.

6. 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.

7. Immediately after stopping the blender, pour the milk through a strainer, cheesecloth, or nut milk bag into the desired storage container.

8. Seal the container and put in the refrigerator. Shake well before using each time.

Recipe Notes

• 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.