DIY: Almond Milk

Store bought almond milk is nice, but there’s nothing like the creamy, bright taste of fresh almond milk.  Once you realize how easy it is to make your own, the store bought stuff will become a thing of the past.

I made these two bottles (five cups or over a liter) of almond milk from one cup of almonds in 10 minutes and a few simple steps.

Soak one cup of raw almonds for at least six hours.  I usually soak mine overnight.  These photos show the almonds before (left) and after (right).  I gave the soaked almonds a shake — after soaking the almonds should be visible larger and the water should be cloudy with almond skin bits when you shake it.

Okay.  Drain your almonds and get out the following:

  • Blender
  • Spouted bowl
  • Sieve
  • Measuring cup
  • Funnel
  • Strainer (cheese cloth or diaper cloth work well)

Blend the almonds with water.  You can vary the amount of water you use to your own taste.  Four cups will make creamier almond milk (great for lattes) and up to six cups will still make almond milk good for cereal and smoothies.  My blender’s a little splashy, so I blend half a cup of almonds with 3 cups of milk twice.

Clockwise from top left after blending water and almonds:

  • Stack your straining cloth over your sieve over your spouted bowl.  My cloth is a drawstring pouch I made out of diaper cloth — leave a note in the comments if you’re interested in learning how to make or buy one.
  • Pour your blended almond mixture through the cloth.
  • Twist and drain the water from the almond pulp through your cloth.
  • Pour your strained almond milk into airtight bottles with a funnel.

You’ll have to shake the almond milk straight out of the fridge as it will separate.  If you plan on using your cold almond milk in hot coffee/tea and think it’s just too icky to tolerate when it separates, temper your almond milk by bringing it to a slow boil and cooling it down before bottling it.  I go through it so quickly that I never bother.  It’ll last at least 5 days refrigerated.

If you’re feeling extra resourceful, save the almond pulp and share your favorite almond flour recipe!