Homemade almond milk

2013-04-09

I have a soy milk maker that also makes nut and rice milks, see my post on making soy milk. I’ve used this machine to make nut milk regularly but have always thought that it’s wasteful when I didn’t have anything to squeeze out the excess liquid from the nut pulp left behind. I finally scored a nut milk bag and now, it’s easy peasy and no wastage! And it’s actually easier to make nut milk in the blender!

The ratio of nuts to water is roughly 1:4. I have a Vitamix and its capacity is 8 cups which is 2L. Please note that all you need is a blender, not necessarily a Vitamix although this is one kitchen appliance that I can’t live without. This means that I usually use 1.5 cups of almonds and 6 cups of water – enough to keep me in almond milk heaven :)! The milk tastes great as is or you could kick it up a notch with some vanilla or sweeten it with honey. I like it plain as is! You can also use it as a non-dairy substitute in drinks, eg. bubble tea.

The milk will keep for up to 5 days in the fridge.

Ingredients

  • 1 cup of raw almonds
  • 4 cups of cold water

Method

Step 1

Soak the almonds in cold water for at least 8 hours. The almonds contain enzymes that aren't readily digestible by the body so this step is essential.

Step 2

Rinse the almonds thoroughly.

Step 3

Place the almonds in a high speed blender such as the Vitamix and blend at high speed for about 30 seconds. If you don't have one of these workhorses, you could use a regular blender but the blending time will be longer, from 3-5 minutes depending on how powerful your blender is.

Step 4

Place a nut milk bag in a pitcher and pour the milk into the bag.

Step 5

Close the bag or hold it closed at the top and start squeezing out the liquid working your way down the bag. When most of the liquid is gone, distribute the pulp in the bag vertically in the bag so that it's easier to squeeze out all the liquid.

Step 6

Store the milk in the fridge for up to 5 days.

Step 7

The nut pulp can be dried in the oven at 100 degrees Celsius and used in your favorite musli or in a cookie dough. Also be stored in the freezer until needed.

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