Homemade Almond Milk
If you wish to make your own homemade almond milk, then this easy recipe is the one for you. For years I used to buy the commercial product, however, I truly believe once you make and taste your own homemade almond milk you will be hooked forever, and only use bought almond milk on emergencies.
I keep this milk very plain as this is how I enjoy it best with coffee, however, if you wish to flavour go ahead and add sweeteners such as honey, agave, maple syrup and a pinch of cinnamon perhaps. If you find the milk too bland then do add a pinch of sea salt to enhance its natural flavour but again this is optional.
My final advice is to only make the amount you can consume in a couple of days, as it is better to make more often than to leave it in the fridge too long. This milk is absolutely 100% preservative free, so it will only stay ‘fresh’ for a couple of days at a time. The milk may separate also during storage. If this happens just give the bottle a firm shake to bring it all together again.
For an alternative do try Homemade Oat Milk – click the link for the recipe.
Ingredients
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2 cups raw almonds- preferably organic
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Soaking water- enough to cover almonds in a bowl
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Liquid to make milk
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4 cups of cold water
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Flavourings:
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Sweeteners if required- honey, sugar, agave syrup, or maple syrup (optional)
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Sea salt- to taste (optional)
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Essential
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Fine clean cotton cloth or butter muslin for the final strain.
Instructions
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Soak almonds:
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01 Wash almonds well under running water and place in a bowl. Fill bowl with cold water to cover almonds, cover and place in the refrigerator for minimum 12 hours or overnight. See image 2.
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Make milk:
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02 After soak, drain well. Discard soaking water and place nuts in a food processor or liquidiser. Process quickly to a pulp.
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03 Add 4 cups of cold water and pulse again to form a milk like consistency.
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Strain & flavour:
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04 Line a large bowl with butter muslin and pour the ground nuts and water into the bowl. Secure the muslin into a ball shape and by hand squeeze to remove almond milk. Keep separate from the ground nuts - see images 3, 4 & 5. Add the flavorings to the strained milk at this stage if required.
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Store & usage:
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05 Pour milk into a clean container and keep chilled in the refrigerator.
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06 Use as a replacement for dairy milk on cereal, sauces etc, and bake in scones, cakes, biscuits etc. Always keep chilled and shake well when the milk separates.
Notes
A fine butter muslin is excellent for straining the liquid from the ground nuts or use a clean piece of a white T shirt if unable to source the muslin. Homemade almond milk is pure and natural with NO preservatives so will only keep 'fresh' 2-3 days in the refrigerator. NO need to discard the ground nuts. They can be dried in the oven and added to a homemade granola or cakes and scones etc. If you prefer a thicker milk, add less water for the final blast in the food processor/liquidiser.
