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Homemade Almond Milk Recipe

Ingredients

How to make it

  • Put almonds in glass jar. Cover with clean water. Cover with lid then allow to sit for at least 8 hours and no more than 24 hours. Drain off water and rinse in colander.
  • I like to remove skins from almonds as the skins tend to make the milk bitter. If they have soaked long enough, the skins should slide off easily. If you are having trouble removing them, microwave the almonds for about 2 minutes then rinse in cold water. The skins should definitely be loose now.
  • Rinse almonds again. Place in blender with 3 cups clean water. Blend for 2 minutes until nuts are completely ground and milk is frothy and white.
  • Place bag or cheesecloth in measuring cup. Pour contents of blender in to bag. Rinse out blender with 1 more cup of water and pour in to bag. Close bag and gently squeeze out milk. Pour milk into storage container.
  • Open bag and pour in 2-3 more cups of water. Close bag and squish water through bag for about a minute until water turns white. Then squeeze out remaining water. Pour milk into storage container.
  • When done you should about 6 cups of milk in your storage container. If necessary, add more water and repeat the squish and squeeze process.
  • Use your milk within about 5 days. If it starts to sour, don't throw it away. Make pancakes instead!

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The Cook

poohbearlovesheavymetal Millville, CA

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