How to make your own Almond Milk

I first learned how to make my own almond milk in a food science class when I was in college. My professor happened to be like me, a lover of all DIY foods.

I have since modified this recipe and taken it down to the bare necessities. I personally, like most people, have trouble tolerating dairy, so almond milk seemed like the perfect solution. This realization was half right. Almond milk is a great dairy sub for me but most of the store bought brands contain lots of additives and preservatives, more specifically carrageenan, a seaweed-based additive that is a problem for a lot of people like me who have IBS.

SO, I have experimented and found the perfect balance for raw, yummy and additive free almond milk. What is also great about this recipe is that the byproduct of making the milk is ALMOND MEAL, which is great for gluten free baking and pretty pricy at the store! It is a WIN-WIN & super satisfying to make your own food.

What you need

  • 1 large mason jar or any recycled jar (the one pictured was to small so I split the milk into to jars)
  • 1 cup of plain roasted almonds NOT SALTED!
  • 2 cups of water
  • 1 clean towel
  • 1 clean cheese cloth
  • Strainer
  • Large bowel
  • Blender or food processor

How to do it

  • Step 1: pour 1 cup of almonds & 2 cups of water into a large bowl
  • Step 2: cover the almonds/ water with a clean towel and let sit over night (ideally about 15 hours)
    • If leaving them on the counter overnight makes you nervous, you can pop them in the fridge.
  • Step 3: When the almonds are ready they will be soft and a little squishy.
    • I recommend checking them by squeezing them or eating one (the second option is my favorite)
  • Step 4: Once the almonds are ready pour them into the strainer and rinse off the water from soaking.
    • This water contains phytic acid and can alter the taste
  • Step 5: Combine the almonds and 2 cups of fresh water in your blender
  • Step 6 (Optional): Add the tsp. of Manuka Honey & cinnamon for flavor
  • Step 7: Blend on medium speed for 3 minutes or until smooth
  • Step 8: Put your strainer in your large bowel and drape the cheese cloth over the strainer (See pictures at bottom), then pour the almond mixture on to the cheese cloth.
  • Step 9: Pick up the corners of the cheesecloth and twist them together, pushing all the almond substance to the bottom in a ball.
  • Step 10: squeeze the cheesecloth until all of the milk has been separated from the meal.
  • Step 11: Store the milk & the meal in separate glass jars, refrigerate and enjoy!