How To Make Almond Milk

Stacy Brewer, teacher, artist, urban farmer, and self-proclaimed garden nerd, is committed to cooking with as many local and seasonal ingredients as possible and raising as much food as she can in her yard. She writes with heart and humor about all things gardening, preserving and crafting on her blog, Seattle Seedling.

You can also find her on FacebookTwitter, and Pinterest.

When I committed to October Unprocessed last year for the first time, I didn’t think it would be that big of a challenge considering how I eat already. I am a whole foods kind of girl. Already, when I go to my local co-op, I buy one-ingredient items or produce. I’ve already gotten into the habit of “processing” from scratch the foods I want to eat, such as condiments and bread.

But when the month began and I took a closer look at my daily food choices, I realized I had room to grow. I took on the challenge with gusto as an opportunity to learn how to make the processed foods I do indulge in. I came to realize that going unprocessed does not mean totally abandoning the foods I love or surviving a month of diet-like denial.

Often we buy processed foods out of convenience, thinking it would be too complicated, time-consuming or just plain impossible to make them from scratch. Well as it turns out, almond milk, a processed food I used to buy on a regular basis, is not. A product that used to come from the store in a tetra pak now sits in a mason jar in my fridge, with an ingredient list that consists solely of water and almonds.

A result of last year’s challenge has now become a seamless part of my weekly routine and a constant reminder of how easy and satisfying going unprocessed can be.

As far as the economic benefits are concerned, I was able to get about three cups of raw almonds out of a pound, which yields about three quarts of almond milk. Considering that I spent around $6 for the almonds and usually spend $2 – $2.50 on a container of almond milk, I pretty much broke even as far as cost was concerned.

However, the benefit that comes with making your own almond milk, besides the pride, is being able to make the quantity you want. Drinking a quart of almond milk can be a little bit of a challenge for one girl, but being able to make just a pint, which is not an option with commercially produced non-dairy milks, is priceless. Also, the almond paste bi-product I strain out makes a great, protein-tastic addition to a smoothie.

Let’s also consider packaging. Like I said, I was able to get three quarts of almond milk out of one package of Trader Joe’s raw almonds. So theoretically, I went from three rectangular containers to one plastic bag. Better yet, when I buy my almonds in bulk with my reusable produce sack, I’m down to no packaging at all! Score!

So, the verdict? Making your own almond milk is totally worth the effort and makes me happy every week! Check out this short video to see just how easy and fun it can be!




How to Make Almond Milk
Author: 
Recipe Type: Beverage
 
From Can It, Bottle It, Smoke It by Karen Solomon. Be advised: Homemade almond milk is a little grainier than you’ll be used to if you’re a processed almond milk drinker. It grows on you though and is virtually unnoticeable in a smoothie.
Ingredients
  • 1 cup raw almonds
  • 4 cups of water, plus more for soaking
Instructions
  1. Put the almonds in a mixing bowl and cover with water. Let sit for at least 6 hours.
  2. Strain the almonds and put in a blender with 4 cups of water. (It must be a blender, not a food processor – trust my previous experience on this one.) Blend for a full 2 minutes.
  3. Strain the blended mixture into a quart-size canning jar using a fine sieve. Press the solids through with a rubber spatula.
  4. Periodically, scrape the solids from the sieve (save them for smoothies) and rinse the sieve to enable more liquid to pass through.
  5. Strain the first liquid through the sieve again, this time without pushing the mixture through. What you end up with in that jar is your finished product – DIY Almond Milk!
  6. Enjoy within 5 days.

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66 Comments on "How To Make Almond Milk"

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Pangie
Guest
Pangie
October 1, 2012 6:05 am

To avoid the graininess, all you need is a nut milk bag added to your straining step. I use a nice one (that came with my Vitamix) and it comes out totally smooth and not grainy in the slightest.

Laura
Guest
Laura
October 1, 2012 9:21 am

Yup, ditto the nut milk bag – if you’re in Portland, OR – get one cheap at Mirador. I have a couple (they are cheap), I use mine for making juice also.

Lillian Medville
Member
October 1, 2012 9:22 am

Love it! I need to start making some almond milk. I’ve been sticking to cashew milk, but there’s no need for that. Variety is the spice of life!

Sue
Guest
October 1, 2012 9:28 am

I’ve tried all kinds of milk alternatives like soy, rice and oat, but like almond milk the best. Homemade almond milk is definitely worth the effort and I love that you can make it simply from almonds and water. Thanks for the reminder on how simple it is to make your own and not need the boxed stuff.

Stacy Brewer
Guest
October 1, 2012 10:05 am

I obviously agree! So worth it! 🙂

Veggie Val
Guest
October 1, 2012 9:37 am

Wonderful video, Stacy! Thanks. So glad there are lots of VitaMix believers out there, too. I’m wondering what creative things you blender users do with the almond paste that’s left. Seems to me that’s a bonus to figure into the cost. I would use it in muffins or breads. MMmmm!

Stacy Brewer
Guest
October 1, 2012 10:06 am

Thank you! 🙂

Tina @ MorePleaseRecipes
Guest
October 1, 2012 9:41 am

This is a great video, thanks for sharing! You make it so easy and so approachable. And, it looks so frothy and delish!

Stacy Brewer
Guest
October 1, 2012 10:08 am

Thank you!! 🙂 I had fun making it!

Patt
Guest
Patt
October 1, 2012 9:47 am

Thanks for the reminder! I’m so used to buying boxes that I forget how easy it is to make my own. The thought of making a small quantity is very appealing since I don’t use “milk” very often.

LiztheChef
Guest
October 1, 2012 9:48 am

Terrific video – great job!

Jen DC
Guest
Jen DC
October 1, 2012 9:54 am

I love my cashew milk! Shockingly easy and so much more tasty, which surprised me a little.

Hannah Cordes
Member
October 1, 2012 9:58 am

What a great video! Homemade almond milk is the best. I sometimes add a tiny splash of vanilla to mine. Thanks for the reminder to go make more!

Kristine Duncan
Member
October 1, 2012 11:20 am

Loved the video. Short and sweet and you make it look so easy. I’ll definitely give it a try.

Kim Burnell
Member
October 1, 2012 11:30 am

Thanks, Stacy! You raise a good point, and that is – when I want almond milk, I just want a pint or a quart. I almost never use up the entire half gallon when I buy it. So this is the perfect nudge for me to do it myself. 🙂

[K]

Stacy Brewer
Guest
October 1, 2012 12:51 pm

Right? 🙂 It’s nice to be able to make just the quantity you want/need. 🙂

Linda
Guest
Linda
October 1, 2012 11:31 am

Another good way to use the solids that are left is to spread them out on a cookie sheet and toast them. I’ve taken these toasted grains of almonds, added a bit of almond oil and an even smaller bit of almond flavoring and mixed thoroughly with my hands. This, along with some sugar and egg, makes a great base for fruit tarts and gallettes. I’m planning to use it for my almond carrot cake and macaroons. It’s just a matter of putting back into the almonds some of what is lost in the process of making the milk. So far, so good.

Stacy Brewer
Guest
October 1, 2012 12:29 pm

Oh my word, that is brilliant! Thanks for the suggestion!! 🙂

Veggie Val
Guest
October 1, 2012 12:35 pm

Great idea, Linda, on using up the almonds chunks. I might try mixing them with raw cacao and dates for something raw and fast… if they are not too gooey. Soaking the almonds now. We’ll see!

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