We recently switched from purchasing almond milk from the store and decided to go the homemade route. It is much cheaper, super easy (all you need is almonds, water, a blender and a towel), you know every ingredient in it, plus it’s healthier because you can make the milk with raw almonds, which are easier to digest and have beneficial enzymes. With a bit of added honey and a pinch of salt, even some chocolate sauce if you like, milking your own almonds is a fun experience all around.

almond milk

1 cup whole raw almonds (not toasted/roasted/etc)
enough water to cover

4 – 6 cups water, more if desired
a pinch of salt
honey, to taste

Soak the almonds overnight in a bowl with enough water to cover.

Discard the soaking water, then blend the almonds with the 4 – 5 cups water in a high speed blender until smooth.

Lay a linen or cotton towel (not terry cloth) inside a bowl large enough to hold all the liquid. Pour the milk into this towel, and squeeze out the excess liquid. You can also use what’s called a nut milk bag, or fashion one yourself using mesh cloth or nylon, a bit of ribbon, and your sewing machine, here’s a helpful tutorial.

Taste the milk and if it’s a little too nutty for you, add a pinch of salt, and a small spoonful of honey. Store in a glass jar or bottle. The separation that occurs between uses is natural, just be sure to shake it up before each use.

notes:
- This recipe is more of a method rather than actual measurements. If you want thinner milk, use more water, if you want more cream-like milk use less water.
- You can milk any type of nut. Try cashews for thick creams, hazelnuts, peanuts, brazilnuts, etc. You can also use just about any grain, although I am finding that certain grains are better for milking than others. Try barley, brown rice, steel cut oats, kamut, etc.
- As for the leftover almond pulp, you can air dry it, or dry it in a dehydrator or warm oven until dry, then blend the remaining bits in a blender. Voila, almond meal.
- Many raw foodists use the leftover pulp as a “cheese”, adding spices and seasonings to it for more flavor; or you could mix a bit of agave, pinch or two of salt, some cocoa powder, and you have “chocolate cheese”.

by the way, happy april fool’s day!

Tags: how to make almond milk
Posted in How To, Jen, Recipes | 2 Comments »

2 Responses to “how to: milk an almond”

1. katie kortman says:

   April 20, 2011 at 8:17 pm

   how many days will this last in the fridge?

   Reply
2. Rocky says:

   April 18, 2012 at 8:05 pm

   Do you know how much this makes….?

   Reply