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Homemade Almond Milk
Homemade almond milk. Last week I had to buy almond milk in the store for my vegan clam chowder recipe. I’m not a big fan of it for drinking, and this got me thinking and wondering if I could make my own. Making things from scratch as opposed to buying it in the store is healthier because I know exactly what is going into my food and my body.
Homemade almond milk is not only better than store bought, it is easy to make too.
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The prepper in me is also excited about this because it is an excellent alternative to traditional milk in the event that grocery store shelves are empty or supply lines are jeopardized. Almonds are something that I keep copious amounts of in my house because of the infinite shelf life, and they are just a tasty snack. Why not put them to multiple uses?
Making almond milk at home is surprisingly easy and fun. I was impressed that anyone can easily make this and have a wonderful alternative to traditional milk. This is also much healthier than store bought almond milk, and tastes so much better.
Homemade Almond Milk Ingredients
1 cup raw almonds (Avoid roasted almonds because of the added oil and salt)
4 cups of water
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon maple syrup
1-2 medjool dates
1-2 tablespoons cocoa powder for chocolate milk
Homemade Almond Milk Directions
Soak the almonds in a bowl for 8-24 hours.
Rinse the almonds and discard the soaking water.
Using cheesecloth, pour the blended almonds into the cheesecloth and strain. Use motions similar to wringing out a wet towel. I used a large bowl to strain the milk into and then set the leftover almond pulp on a cookie sheet to contain any potential mess.
Once the almond milk is strained into the bowl, I added it to my storage container and then added the remaining three cups of water. Mix well and refrigerate. This will keep in the refrigerator for up to four days.
Homemade Almond Milk Notes
I added vanilla into my homemade almond milk recipe this time. However when making savory dishes and cooking with it, I would leave that part out. But this was a perfect mix for cereal. When looking for almond milk in the store, finding one that wasn’t sweet turned out to be more difficult than I had anticipated.
You need a high quality blender or food processor, see the links above. The reason for this is that almonds aren’t exactly soft. Blending them up to make milk is taxing on a cheap blender. I made this mistake by using an old cheap blender buried in the cabinet. and the blender was one step away from smoking and bursting into flames because the motor got too hot. Nathan came home from work and asked me if I had tried to set the house on fire because of the smell. Don’t make my mistakes. I took care of that part for you.
The milk and water will separate in the refrigerator. However this isn’t a problem. It simply needs to be shaken up before serving. Most store bought brands of almond milk have emulsifiers and stabilizers in it to either prevent this from happening or slow the process down to where it isn’t noticed.
Since I have only made this once, I haven’t determined if it is cheaper or more expensive to make my own almond milk. However, by buying almonds in bulk and storing in mylar bags, I have a very good supply of them. I’m saving extra trips to the store there and using something that I already have. Which I look at as a win-win.
From a prepping standpoint, I’ve tried both instant dry milk and making my own almond milk. I’m not a huge fan of powdered milk for consuming. It is great for cooking, and almond milk would be my preference for drinking.
Have you tried making homemade almond milk yet? Tell me about your experiences in the comments! Check out my other vegan recipes!
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