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Howe We Make Almond Milk

Howe We Make Almond Milk

Posted by Micaela May-Vrabel on 23rd Apr 2018

Almonds are a great snack, and have wonderful health benefits. We have been exploring other ways in which we can use them, and over the weekend our family decided to make our own almond milk.  Almond milk has many fantastic health benefits in it's pure form, including lowering the risk of heart disease.  It also contains no sugar, is high in protein, and is a great dairy free option, and guess what......it's really easy to make!  We even did it with three little kids "helping".  Essentially all you have to do is soak the almonds overnight and blend them with filtered water.  You can use the meal left over in smoothies or oatmeal, to give you another use out of your almonds.  It is best to make your almond milk in smaller batches because you will want to drink it within 2 days...if it lasts that long!


Howe We Make Almond Milk

Yields about 2 cups of milk

What You Need

Ingredients

  • Raw almonds - 1 cup
  • Filtered water - 2 cups

If you like sweetener you can use honey, vanilla, or agave.

Kitchen Tools & Utensils

  • Food processor (or blender)
  • Strainer
  • Bowl
  • Measuring cup (1 cup for almonds)
  • Glass measuring cup
  • Cheesecloth or mesh nut-bag
  • Spatula

Instructions

1.Soak the almonds overnight or 24 hours. Place the almonds in a bowl and cover with about an inch of water. As the almonds soak they will begin to expand as they absorb water. Let stand on the counter, covered with a cloth overnight. If you soak longer, refrigerate. The longer the almonds soak, the creamier the almond milk will be.

2.Drain and rinse the almonds. Drain the almonds and rinse thoroughly under cold running water. The almonds will be a little softer since they have soaked and absorbed water. Do not reuse the water the almonds soaked in.

3.Combine and Process the almonds and water. Place the almonds in the food processor or blender and add 2 cups of water (less for thicker milk, more for thinner). Process at the highest speed for 2-3 minutes. Stop half way through to scrape the inside of the processer and lid so that you get any almond pieces that may be sticking. . (If you are using a blender pulse a few times to break up the almonds before blending for a steady 2 minutes.) Milk should be white and the Almonds should now be in tiny pieces or meal.

4.Strain the almonds. Line a mesh strainer with cheesecloth or a nut-bag and place the strainer over a measuring cup (or something that you can use to pour into a container later). Pour the contents from food processor or blender into the cheesecloth or nut-bag.

5.Press and squeeze the milk. Press down on the almond meal so that milk drains into the measuring cup. Gather the ends of the cheesecloth or nut-bag and squeeze so the rest of the milk comes out. Make sure your hands are clean!

Pour into your favorite glass container and enjoy!

Sweeten if desired.


Store for up to 2 days in the refrigerator.