I don’t know about you, but almond milk tends to be on the expensive side. At least where I live. It’s all imported and there is bound to be added EVERYTHING. Sugar, sunflower oil, preservatives etc. And we want none of that right?! I started making my own almond milk a few years ago but for some reason never got around to posting it. There’s always a more exciting recipe or pressing topic to write about. But now it’s time for my quick and easy homemade almond milk to make an appearance.
Some tips before we move on:
- Buy almonds in bulk (this is more cost effective and you’ll always have on hand to make milk).
- Soak them over night (I discuss the importance of this below).
- Store the soaked almonds in the freezer for a quick snack (delicious when frozen) or to grab some to make milk.
- Keep the pulp for almond cheese (check out the recipe for that on my blog) or to add to muffins.
- Store the milk in an airtight glass jar or bottle to avoid going off too quickly.
Why should I soak my almonds before squeezing the juice outta them?
Nuts, seeds, legumes and grains contain what’s called phytic acid. This is a naturally occurring substance that binds to minerals like iron, zinc and calcium and can cause mineral deficiencies. It is therefore necessary to either soak, sprout or ferment these foods to decrease the amount of phytic acid present (1).
Back to the JUICE!
So I soak the nuts over night, rinse them in the morning then place some of them into a blender with some warm filtered water and whizz away until completely and utterly blended. What’s left is a delightfully nutty flavoured milk and a fine pulp.
This then gets strained through a cheese cloth, nut bag or whatever you can get your hands on that can squeeze the milk out without the pulp.
I have recently started heating my almond milk after straining it until just before it starts to simmer before storing it in a glass bottle in the fridge. This kills off any bacteria that might cause the milk to go sour sooner. After about 4 or 5 days it might start going off. At this point, do not put it in your coffee. I repeat, do not put it in your coffee. You probably won’t have this issue because it is just so darn delicious. I give you 3 days, tops.
Adding a little salt to the recipe also helps to preserve the milk. But you can add any flavourings or sweetener if you’d like. However, in my opinion, it is great as is.
Make sure to keep the pulp for ALMOND CHEESE!
- 1 cup of soaked almonds
- 650 ml warm filtered water
- a pinch of salt
- Soak your almonds over night in clean filtered water then rinse
- Put one cup of your soaked almonds into a blender and add 650ml warm water
- Add a pinch of salt
- Blend on high for a few minutes until almonds are completely blended
- Pour mixture through a cheese cloth or nut bag and squeeze until all the liquid is extracted from the pulp
- Store the pulp in an airtight container in the fridge to use for almond cheese
- Put the milk into a saucepan and heat until just before it starts to simmer
- Let cool and pour into a glass bottle with a lid
- Store in the fridge
- The almond milk lasts for about 4 days before it starts getting a little funky.
- Soak and freeze a whole bunch of almonds to just grab and quickly make some almond milk.
- If putting frozen almonds into the blender, just pour hot water in to defrost quickly before blending.