January 23, 2013 By 2 Comments

DIY Homemade Almond Milk

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Almond mik. It’s smooth, creamy, lightly sweet and delicious. What’s not to like?

 

Sticking with our DIY Theme this month here is another item you might buy at the store but could easily make yourself.  Making your own almond milk is a frugal and tasty option. Once you make your own you won’t want to go back to the store verity. 

The process is almost the same as making your own coconut milk. I enjoy using both my homemade coconut and almond milks. While coconut milk is great for curries it’s not something I want to use in a substitute for dairy milk or cream in most soups. Where as the subtitle flavor almond milk makes it perfect for just that. One of my girls’ favorite ways to enjoy almond milk is in a cup of tea.

However you use it, this recipe is sure to please. Right now I’m sipping a cup of hot cocoa made from almond milk I made this morning.

 

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Homemade Almond Milk

 
2 cups almonds
1 tsp real salt
warm water

4 cups water

Optional Add Ins: 

 
1 tsp of vanilla extract
4 dates for an added sweetness
4 TBS raw honey

 

1. Soak the almonds with salt and warm water for at least twelve hours. Strain and rinse once the soaking is complete.

 

 
2. Add the almonds and water to a blender. You may have to do this in two batches if your blender is smaller. Blend on high for 2 minutes.

 

 
3. Strain the contents of the blender through a fine sieve gently pushing on it with a spoon to remove all the liquid. You may need to remove some of the almond pulp so that the milk can strain out. Or pour through a cheesecloth or nut milk bag, allowing the almond milk to collect in the jar. Twist the cheesecloth or nut milk bag to be sure to get all the precious liquid out.

 

 
4. This should keep in the refrigerator for 3-4 days.
 
 

 

Don’t throw out the almond pulp tomorrow we are going to teach you how to dry your almond and coconut pulp and give you some great suggestions on how to use them! 

 

 
 

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This post is part of Simple Lives Thursday, Pennywise Platter Thursday,

Filed Under: Frugal and Simple, Real Food and Nutrition, Recipes, Stewardship and Sustainability

Comments

  1. Holly says:
    January 27, 2013 at 9:53 pm

    I was wondering if the salt is necessary. I’ve never added salt to the soaking water when making almond milk, so I was curious.

    Reply
    • Katie Mae says:
      February 6, 2013 at 7:18 pm

      Great question! The salt helps neutralize the enzyme inhibitors in the almonds. That way it’s easier to digest and healthier for you too.

      Reply

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