Homemade Almond Milk
We can make our own almond milk! Being sensitive to all sorts of additives, I rather choose to make as many ingredients and foods at home as I can. This recipe for a simple but delicious almond milk is the basis for many other recipes such as my Fresh Strawberry and Frozen Banana Almond Milk.
What do I need to make a Homemade Almond Milk?
First of all, you will need almonds. I prefer the blanched ones, but almonds with peel will work perfectly fine too. I mostly use dry almonds, to be fast and sufficient. It is, however, recommended to soak the almonds in water over night or for 6-8 hours.
As a second ingredient, you need water. As we are making only the milk, every kind of pure water is fine. If you are using the same almond milk to make fresh cheese, make sure that the water that you use is not too alkaline. For the fermentation process of the milk water with a lower pH works better.
And finally some sweetener of your choice. But this is optional! We often enjoy the purity of the unsweetened almond milk. However, if you find it needs some sweetness, you can add agave syrup at the end or a few picked dates soaked in water while blending. Some people add a pinch of salt. I prefer to keep the number of ingredients minimised.
Super. Then let’s make this white deliciousness!
Homemade Almond Milk
Equipment
- 1 blender or immersion blender
- 1 cheese cloth or fine sieve
Ingredients
- 150 g blanched almonds
- 1 liter water
- agave syrup optional
Instructions
- Blend the ingredients until the liquid turns nicely white.
- Sieve the milk through a fine sieve or cheese cloth. It is best to use first a sive and then do an additional step with a cheese cloth or kitchen towel (make sure that the towel is well rinsed and free from perfume!).
- Enjoy your fresh milk!
- See the text above for recommendations about what to do with the almon pulp!
