There are many different alternatives to cow’s milk, and one of the most popular of them is almond milk. Creamy, packed with protein, vitamin E, riboflavin, magnesium, calcium and potassium, there’s no denying that almond milk is good for you. Oh, and it’s definitely free of saturated fat, cholesterol, lactose and gluten!
You can always grab a bottle of almond milk at your favorite supermarket. Or you can simply make it in your very own kitchen. The fact is making almond milk with your own hands is a trouble-free task! With a little soaking, food processing and squeezing, you can enjoy a glass of fresh almond milk!
Supermarket-bought almond milk is pasteurized, while the one you will learn to make at home is not. This comes with a downside, and that is the shelf life is very short — it’s a good idea to make a serving and consume it right away each time. However, this comes with some perks, such as it’s fresh, pocket-friendly and devoid of unwanted ingredients!
Excited to make your very first glass of homemade almond milk? Read on!
- 1 cup of almonds (raw and preferably organically grown)
- 2 cups of water (additional for soaking)
- A little sweetener of your choice, such as stevia raw honey or maple syrup
- Large bowl
- Food processor or high-power blender
- Cheese cloth or any fine mesh
- A couple of days before whipping up your homemade almond milk, raw almonds should be soaked in a bowl of water. As a general rule of thumb, you should leave raw almonds immersed in water for easy food processing as well as for making the resulting milk creamy. Feel free to soak for another day if you want your homemade almond milk super thick! Just make sure that you cover the bowl with a cloth to keep dust and insects out. Or you may simply stash the bowl of soaked raw almonds in the refrigerator instead.
- After soaking raw almonds for a number of days of your preference, it’s time to drain them. Afterwards, wash the soaked raw almonds in cool running water. You can tell that the almonds are well-soaked if you can squish them with your hands. Feel free to squish them a little while being rinsed under cool running water to get rid of some of the liquids — you don’t want those because they contain phytic acid which, experts say, can keep your body from properly absorbing the nutrients found in almond milk.
- Place the rinsed almonds in the food processor or high-speed blender together with 2 cups of water. Initially, pulse those almonds for a few times in order to have them broken down into smaller pieces. Afterwards, continuously process the almonds for 2 to 4 minutes at the highest speed. From time to time as necessary, pause and have the sides and bottom of the food processor or blender scraped with a small rubber spatula.
- Once the almonds are looking like fine meal and the water is white, it’s time to extract the milk portion. To do this, line a large bowl with cheese cloth or any fine mesh that you have in your kitchen. Transfer the contents of the food processor or blender into the bowl. Gather the ends of the cheese cloth or mesh and squeeze with all your might! You should collect about 2 cups of freshly-made almond milk.
- Transfer your homemade almond milk into a glass and add a little sweetener of your choice — stevia powder or extract, raw honey or maple syrup. Stash in the refrigerator to chill, then consume. Do take note that your homemade almond milk will stay fresh in the refrigerator for up to 2 days only.