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Almond Milk

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.
Course Beverage
Cuisine American
Prep Time 6 hours 2 minutes
Total Time 6 hours 2 minutes
Yield 4 cups
Calories 205 kcal
Author Karen Solomon

Ingredients

  • 1 cup raw almonds
  • 4 cups 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.