It’s been several years since I posted our experiments in making milk substitutes. We have been dairy-free for close to 20 years. Over those years we have tried soy milks, rice milks, raw goat’s milk and many others. For the last at least couple of years we have landed at homemade Almond Milk, (with raw goat’s milk being my 2nd choice.) So it’s time to do an update on making Not Milk, in this case, the easiest and highly healthful Almond Milk.
- 1 cup Raw (organic) Almonds
- 6 cups Purified Water
Soak Almonds in 2 cups Water several hours (overnight).
Drain and rinse well.
Put soaked Almonds and 4 cups water in high performance blender, and blend 45-60 seconds.
Pour through a Nut Milk Bag (or Unbleached Cheesecloth) into large bowl (I use an 8 cup Pyrex / Anchor Hocking measuring pitcher). Squeeze all the Milk out and pour into a 1 qt. covered pitcher or jar and Refrigerate.
Almond Pulp (remaining in bag/cloth) can be sealed in a container and refrigerated or frozen to be used in desserts, or dehydrated and ground into Almond Meal/Flour.
Tip! If you desire a “whiter” milk you can peel the almonds after draining and rinsing. Rub each almond between your fingers to remove the peel.
Tip! You can flavor the milk with Real Vanilla (bean, extract, flavor) if you desire.
You can also sweeten it with Raw Honey, Real Maple Syrup, or Dates. Just stir in the Honey or Maple Syrup after blending – about 2 tsp. – 2 Tbl. depending on how sweet you want it. Some also like to add just a dash of unrefined salt.
To sweeten with Dates, add 3-4 pitted dates, cut up, to the blender and blend with the almonds. If adding the dates, you will get more of a cream color, even if you peel the Almonds.