Non-dairy milk alternatives have become a huge industry in recent years. It’s a great option for people with lactose intolerance or who prefer to avoid animal products. Almond milk is also very easy to prepare from scratch, and there are many benefits to making it yourself. For starters, commercial nut milks are full of additives such as preservatives and stabilizers. Also, homemade versions taste completely different (and in my opinion, much better). If you haven’t tried making almond milk from scratch, here’s everything you need to know.
Things You’ll Need
1 cup raw almonds
3 cups filtered water + more for soaking
Cheesecloth or a nut milk bag
Colander or fine mesh strainer
Step 1: Ingredients and Tools
Make sure to use filtered water and raw almonds for best results. This recipe can be scaled up or down using the same ratio. For a creamier milk, use a 2:1 ratio.
Step 2: Soak the Almonds Overnight
Place the almonds in a container with a tight fitting lid and cover with cold, filtered water by at least 2 inches. Place in the refrigerator and allow to soak overnight.
Remove skin (optional)
You can remove the skin of almonds, which results in a lighter-colored milk and also removes a slightly bitter flavor. Simply pour boiling water over the almonds and let them sit for five minutes. Drain. Skins should peel off easily.
Step 3: Drain the Almonds
Drain the almonds through a colander or fine mesh strainer and give them a quick rinse
Step 4: Add Almonds to Blender with Filtered Water
Place the almonds in a blender with 3 cups filtered water.
Step 5: Puree
Turn the blender on low for 20 to 30 seconds to chop the almonds, then slowly turn the mixer up to high speed and puree until the mixture is white and frothy.
Step 6: Strain
Option 1: Nut Milk Bag
If using a nut milk bag, place the bag over a large bowl. Pour the liquid into the bag, and then thoroughly squeeze to separate the milk from the pulp.
Option 2: Cheesecloth
If using cheesecloth, place 2 to 3 layers in a fine mesh strainer set over a bowl. Pour the mixture into the strainer. Carefully wrap up the cheesecloth and squeeze to separate the milk from the pulp.
You can dry out the leftover almond meal to use in baked goods. Turn the oven on its lowest heat setting, spread the pulp in a thin layer on a baking sheet, and bake until dried out.
As we know homemade almond milk does not contain stabilizers, natural separation is bound to occur. Shake or stir before serving.