• Lydia Chu

Homemade Almond Milk: So good and so easy

Updated: Nov 3, 2018

I couldn't believe how easy it was to make these delicious Almond milk. I'm totally in love with it!


So, when I first started eating Plant-Based Diet about two years ago, I started making smoothies. I would put all kinds of vegetables like, kale, spinach, chard, carrots, cucumbers and frozen berries. At first, I was using store-bought soymilk, coconut milk or almond milk to add to my smoothies until I found out that I could actually make my own almond milk. Supposedly, you can make soymilk too but I haven't tried that yet. I got interested in making my own homemade milk after finding out that most store-bought almond milk only contains less than 2% of almonds. The way I'm making it would be 25% almonds since I'm using 1 cup of almonds with 4 cups of water.


Although Almond milk, compared to eating whole almonds, is less nutritious since it is watered down and most of the fiber has been removed, it still has many nutritious benefits. It also has a lot less calories compared to cow's milk. So, I've been making almond milk for the past year and this is hands down one of my favorite discoveries. I make both unflavored and flavored. I use unflavored to use in recipes like soups and smoothies and flavored to just drink it or to pour it over my morning granola. I can't began to tell you how much I love making and drinking my own homemade almond milk. That's why I have chosen this recipe as my very first recipe to share with you. Let me show you how easy it is to make.


Ingredients:


For unflavored almond milk:


1 cup of almonds (I buy mine from our local Farmer's market)

Water (enough to soak the almonds overnight plus 4 cups of filtered water for milking)

Nut milk bag or cheese cloth ( I bought mine from Amazon for $11.97)


For flavored almond milk, you can add:


1/2 tsp of vanilla extract

1/4 tsp of cinnamon

2 - 3 pitted Medjool dates


Preparation:

  • Soak 1 cup of almonds in water for about 10 hours. I usually do this before going to bed for morning milking or before going to work to milk after dinner. Since they usually stay fresh for about 3 or 4 days, I make them twice a week. I do this so often now that it only takes me about 15 minutes to make 8 cups of almond milk not including the soaking time.

  • After soaking, wash the almonds in water 2 or 3 times until the water is clear. When I'm ready to blend, I get my best friend out, one touch Super Blender from Breville. This is my third blender from Breville in the last 2 years. Even though they're great blenders, I use it so much that they haven't lasted me for more than a year so far. Thank god for the warranty! I have tried other brands like Nutribullet, Ninja, and even the most expensive Vitamix but after using it for about a month, I returned the Vitamix and ended up getting Breville again. I find that Breville is the easiest to use and doesn't vibrate like Vitamix does sometimes. In my opinion, I find Breville to be the best blender so far.

  • Prepare a large bowl with a cheese cloth or nut milk bag.

  • Prepare a milk jar that will hold 4 cups of milk.

Tip: I use recycled Boba drink bottles that my girls get when they go buy Boba drinks. You can also use recycled half gallon milk bottles you get from the grocery store.


Blend:

  • Add 1 cup of soaked and washed almonds in to the blender with 4 cups of filtered water. Turn it on high (my setting is on mill) and blend for 1 to 1 1/2 minutes. Since I usually make 8 cups of milk at a time, I divide 2 cups of soaked almonds in half so I can make two batches. Most blenders can only accommodate making 4 cups of milk at a time.

  • If you're flavoring the milk, add the almonds, dates, cinnamon and vanilla extract with 2 cups of filtered water and blend for one minute, then add additional 2 cups of filtered water and blend for additional 30 seconds. This way almonds and dates will blend better especially if you have a blender that has a hard time blending hard stuff.


Milking:

  • Pour the mixture into the nut milking bag while holding the bag over a large bowl. Close the bag tight so the almond pulp doesn't accidentally leak out. Slowly and gently, squeeze the milk bag to release the milk. Honestly, once I have most of the milk out, I twist and squeeze the hell out of the bag to get every drop. Just my thing.

Pouring:

  • You can either pour the milk from the bowl back to the blender and pour it into the milk jar for easy pouring or use a funnel.


Storing:

  • Pour the milk into a milk jar with a tight lid and store it in the fridge for up to 3 or 4 days. If you have a good fridge and if you store the milk in the coldest part of the fridge, it can even last up to 5 days without any problems.

Almond Pulp:

Now, what do you do with the almond pulp? For the past year, I've been trying to figure out a way to use the almond pulp you get after making the milk. I hate wasting anything and I feel guilty throwing out the pulp so I've been searching and searching. I've tried making granola and even dehydrating it to use for other recipes. I gave up! I still haven't found a way to use them. If anybody has any suggestions, please let me know.


It might sound like a lot of work as first but trust me, once you get the hang of it, it's easy as ABC. I hope you try making this and if you do, let me know how it turns out! I hope you'll love it as much as I do.

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