Homemade Almond Milk
Creamy and luscious almond scented milk that is perfect as it is or with some cookies on the side. A plant based staple for any household and takes only a few minutes to make.
Equipment
- Large bowl
- Blender
- Sieve
- Cheesecloth
- Glass Bottle
Ingredients
- 1 cup Whole Raw Almonds
- 2 cups Water
- Pinch of salt
Instructions
- Soak the almonds in water for 12 hours. The water should submerge the almonds completely. After a couple of hours you will see there are some bubbles on the surface of the water. It's normal.
- 12 hours later the almond would’ve gotten swollen and the water will look muddy. Drain out the water and at this stage you can peel each almond skin off, I don’t do it.
- Transfer to a blender* add the water and blend well. If you are flavoring, this is the time to do it.
- Get a sieve and cheesecloth over a large bowl and get ready to strain out the mixture. I do this in two batches so that I squeeze out as much liquid as I can from the mixture.
- Once all the liquid has been squeezed and passed through the sieve, taste and add a pinch of salt as needed. Transfer to a glass bottle, close and refrigerate.
- Store in the fridge for 4-5 days.
Notes
- *If your blender is small blend the mixture in two batches.
Instead of a cheesecloth you can use any clean kitchen cloth or a muslin cloth to strain the liquid out.