Whenever I tell people I make homemade almond milk, I get the same shocked expression. “Why??” This video will show you how EASY it is to make it yourself – from start to finish and filmed in real time!
So, why do I do it? Making your own almond milk is great if you have food sensitivities or allergies. When you make it yourself, you know exactly what is going into your milk; no fillers or preservatives. Not to mention it tastes completely different than store bought.
You can freeze the leftover pulp to use in baking cookies, or sweet treats too! If you need a nut milk bag, check out my shop page under kitchen gadgets, or simply click here.
Note that the video demonstrates a double-batch, the recipe listed below is a single batch.
1. Soak your almonds overnight or for 6 hours minimum in purified water.
2. Drain and rinse your almonds after soaking, and place in your blender.
3. Add 3-4 cups of water depending on the desired milk consistency.
4. Add pitted dates and coconut flakes if you want it a little sweet.
5. Process on high power, in the blender, for at least 30-40 seconds.
6. Position nut milk bag over large bowl, by holding with one hand. Using your other hand, pour the blender ingredients into the nut milk bag.
7. Using both hands, keep the top of the nut milk bag cinched, while you squeeze the milk out through the nut milk bag holes, separating it from the pulp. Do this until you can't get anymore substantial liquid from the pulp.
8. You can place the nut pulp into a freezer baggie and store in the freezer. It is great for use in baking cookies, muffins or bread. Especially if you have a dehydrator and can release some of the moisture.
9. Pour strained nut milk into the mason jar or storage container and keep in the refrigerator for up to 4-5 days.