Homemade Almond Milk
Soak one cup of raw almonds in water overnight, drain them, and blend with four cups of fresh water until smooth. Strain the mixture through a nut milk bag or a clean kitchen towel, squeezing firmly to extract every drop of liquid. What remains is a clean, thin milk that will keep in the refrigerator for up to three days.
Raw nuts matter
Use unroasted, unsalted almonds; anything toasted will result in a muddy, bitter liquid. Ensure your soaking water covers the almonds by at least two inches, as they will expand significantly.
- high-speed blender
- nut milk bag or muslin cloth
- large glass jar for storage
- mixing bowl
What goes in.
- 1 cupraw almonds
- 4 cupsfiltered water (plus more for soaking)
- pinchsea salt
Extraction mechanics
The quality of your milk depends on how hard you squeeze the bag. Do not be afraid to use your full grip to twist and wring the pulp; the final ounces of liquid contain the most concentrated flavor.
The method.
Soak the almonds
Place the almonds in a bowl, cover with water, and let sit on the counter for 8 to 12 hours. Drain and rinse them thoroughly until the water runs clear.
Blend
Combine the soaked almonds, four cups of fresh filtered water, and the salt in the blender. Start on low, then quickly increase to high for 60 seconds until the mixture looks like opaque white froth.
Strain
Place your nut milk bag over a pitcher. Pour the blender contents into the bag. Twist the top of the bag closed and press firmly with your hands to force the liquid through the mesh.
Store
Pour the milk into a clean glass jar. Seal tightly and place in the coldest part of your refrigerator. Shake well before each use as natural separation is expected.
Other turns to take.
Vanilla Infused
Add one teaspoon of pure vanilla extract and a pitted date to the blender before processing.
Cacao
Add one tablespoon of raw cacao powder to the strained milk and whisk vigorously.
When it doesn't go to plan.
Save the almond pulp left in the bag; it can be dried out in a low oven for use in flour-based baking or added to morning porridge.
If your blender isn't high-speed, soak the almonds for an extra few hours to soften the skins for a smoother texture.
Always use filtered water for the blending stage; the cleaner the water, the longer the milk will stay fresh.
The ones that keep coming up.
Why does my milk separate in the fridge?
This is normal. Since there are no stabilizers or gums, the solids will naturally sink to the bottom. A vigorous shake will bring it back to a uniform consistency.
Can I use store-bought roasted almonds?
Roasted nuts have been cooked, which breaks down their structure and changes the flavor profile significantly. Raw almonds are necessary to achieve the neutral, clean base desired in homemade milk.