Homemade Almond Milk

As much as I love dairy I really think I need to step away from it- I’ve got some health stuff going on right now and in the past when I have dropped dairy it has helped me improve. In reality, despite the controversy, I would really like to be able to switch over to raw dairy. I have a possible source for some raw goat milk and may consider it at some point. But in the meantime almond milk is really fascinating me. I have liked it in the past- but to be honest I don’t love the additives in the store bought kind. I like to try to stay as close to nature as I can with my food these days.

So I did some research on making my own Homemade Almond Milk and decided to give it a shot. And you know what? I liked it. Now it is different than regular milk- but I find the flavor complements most of the foods you would eat or drink it with. And here’s another thing I like.. you use the whole product, there is no waste.

You will have this almond paste/meal left over but you can easily throw it in pancakes, oatmeal or muffins. And with a little experimenting you could probably even use it to bread chicken or something.

It is super easy to make and ends up running around $1-1.50 a quart depending on your almond cost (but then you use the paste for something else and that ends up lowering the cost even more).

I even tinkered with adding a tablespoon of fresh ground flax meal in with the ground almonds to add a bit of thickening (as well as omega 3’s). It did add to the “mouth feel” but changed the flavor. Not necessarily in a bad way- just different. I think my next experiment will be a mixture of almonds and coconut- yum sounds good right?

I was able to pick up a 10 pound bag of raw, unpasteurized almonds on eBay for about $3.99 a pound shipped. (may not be available anymore) This was not a crazy good price (about the same as I could get on sale)- but it is not possible to find unpasteurized almonds here in the stores. So I wanted to give them a try.

Here is what I did:

Homemade Almond Milk
makes up to 1 quart

1 cups raw almonds- soak overnight in the fridge and rinse before using
3-4 cups fresh filtered water (less will be creamier)
1 tablespoon agave nectar, sucanat, or honey (if you want)
pinch of salt
1 tsp vanilla (optional)

In your blender add almonds and water and sweetener (if you decided to use it). Blend on the highest setting for 2-3 minutes until you create a thick and creamy mixture. Using a nut milk bag (I know weird name) or just a pair of new pantyhose that you snipped half of the leg off of the strain the almond meal mixture into a large bowl.  I like to use a large measuring cup for easier pouring. You can either let the mixture sit and strain into the bowl or squeeze it out (my preferred method). At this point you would add the salt and the vanilla.  Store the strained almond milk in glass jar or covered pitcher in the refrigerator (for up 2-3 day).

Enjoy! And use up that almond pulp- let us know if you try making Homemade Almond Milk.

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