Yesterday was national cheese lovers day and you can be certain that when I got home from work, I dove right into a big block of extra sharp cheddar (as I do just about everyday). It’s my guilty pleasure that I don’t ever plan on giving up. This being said, I have discovered over the years that dairy is maybe not my best friend. I don’t have quite the reaction that the lactose intolerant do, but it doesn’t make my stomach or my allergies the happiest of campers either. This is why about a year ago, I decided to switch to almond milk.
I used to drink soy milk on occasion, but as I’ve mentioned before, with so much debate on possible negative impacts, I try to avoid soy in general. If I do consume soy, or anything for that matter, I like to know where it has been grown. I’ve tried many brands of almond milk and some are better than others, but I decided it was about time to try making my own, and with a fresh batch of almonds and some cheese cloth in hand, I did just that. While the process can be a bit messy (squeezing all of the liquid from the cheese cloth), it’s also a very simple process and a lot of fun to make. Mine turned out a bit more watery than the almond milk I’m used to, but still refreshing and delicious – think coconut water meets almond milk in terms of consistency. I added a little vanilla extract to mine, but next time I plan to use fresh vanilla beans and maybe even a few other fancy flavors. I will never give up cheese (you can quote me on that), but drinking almond milk rather than cow or soy milk is a transition that I am very happy with. It’s nice to know that everyday, I am feeding my body something that is both delicious and filled with nutritional benefits. Homemade almond milk should last just a few days in the refrigerator so drink up! Here’s how I made this…
2 cups raw almonds
4 cups water
1 tsp vanilla extract (or use vanilla beans)Soak the almonds in water overnight (I kept mine in the refrigerator). In the morning, discard the water and combine the almonds, 4 cups of water and vanilla in a blender and blend for about a minute or two on high speed. Strain the milk through some cheesecloth and into a container, discarding any solid pieces.
hi! i just found your site, and am very excited about this almond milk.. i’m definitely going to try it myself! one question: the almonds, it doesn’t matter if the almonds have the skin? it’s pretty hard to find/a lot more expensive to find them “naked” where i am. i had seen in recipes other places where they called for skinless. what’s your take?
hi! i just found your site, and am very excited about this almond milk.. i’m definitely going to try it myself! one question: the almonds, it doesn’t matter if the almonds have the skin? it’s pretty hard to find/a lot more expensive to find them “naked” where i am. i had seen in recipes other places where they called for skinless. what’s your take?
I’d love to try this, but I need a bottle like yours! Please tell me where I can get some?
I’d love to try this, but I need a bottle like yours! Please tell me where I can get some?
Nope! Regular old almonds with the skin on are just fine!
You’ll discard all of the solid pieces when you strain it through the cheese cloth. Hope you enjoy it!
Hi Barbara!
I got mine at my favorite store – Fishs Eddy.
http://www.fishseddy.com/browse.cfm/4,2077.html
A great one stop shop for unique kitchen items
Hi Barbara!
I got mine at my favorite store – Fishs Eddy.
http://www.fishseddy.com/browse.cfm/4,2077.html
A great one stop shop for unique kitchen items
Mardi, thank you! I’m getting rid of plastic containers and going back to safe, pure, clean glass, (dish-washable/sterilizable)and I love to can and give gifts in jars and bottles. These are perfect for several things I make to share! I love to make pretty paper labels or tags to hang on the neck of nice bottles. These are great!
Mardi, thank you! I’m getting rid of plastic containers and going back to safe, pure, clean glass, (dish-washable/sterilizable)and I love to can and give gifts in jars and bottles. These are perfect for several things I make to share! I love to make pretty paper labels or tags to hang on the neck of nice bottles. These are great!
Interesting! It sounds so wonderful and easy to do. I’m putting it on my to-try list!
Interesting! It sounds so wonderful and easy to do. I’m putting it on my to-try list!
Hi Mardi,
I’ve been looking through your recipes and there are so many I want to try!
I love this recipe but I have a question(s):
Why is the water that the almonds soaked overnight in discarded? Can I just use the same water when I pour everything into the blender?
Almond milk would be great for heartburn. I’m expecting my third child and as he gets bigger, then I will experience heartburn in the last few months of pregnancy. Almond milk will come in handy.
Thanks so much for sharing this recipe!
I’m looking forward to making it!!!
Rosa
Hi Mardi,
I’ve been looking through your recipes and there are so many I want to try!
I love this recipe but I have a question(s):
Why is the water that the almonds soaked overnight in discarded? Can I just use the same water when I pour everything into the blender?
Almond milk would be great for heartburn. I’m expecting my third child and as he gets bigger, then I will experience heartburn in the last few months of pregnancy. Almond milk will come in handy.
Thanks so much for sharing this recipe!
I’m looking forward to making it!!!
Rosa
Hi Rosa,
I’m so glad you like the recipes!
Regarding the almond milk – almonds can be hard to digest because of an enzyme-inhibiting substance in the brown coating (good for the almonds because it prevents them from sprouting too early). Soaking removes this, making it easier to digest. So, best to discard the soaking water and rinse the almonds with fresh water too to make sure all of this substance is removed.
I found some good information on it here:
http://www.buzzle.com/articles/benefits-of-soaking-almonds-in-water.html
Wow, Mardi! Thanks for the info!
Wow, Mardi! Thanks for the info!
How long would a batch of almond milk last? I’m guessing you want to drink it within a couple days? I’ve yet to convert my husband to anything but his 2% milk, and am thinking I wouldn’t be able to drink a whole batch before it spoiled. Guessing though, that I COULD just halve the batch
How long would a batch of almond milk last? I’m guessing you want to drink it within a couple days? I’ve yet to convert my husband to anything but his 2% milk, and am thinking I wouldn’t be able to drink a whole batch before it spoiled. Guessing though, that I COULD just halve the batch
Hi Amy,
It will definitely only last a few days when homemade. That being said, I think it’s fun to make your own and would recommend trying it! There are a variety of almond milks you can get at the store – I’m guessing your husband would transition best with Silk’s original almond milk because it’s a bit thicker than most – more similar to 2% milk in texture. Let me know how it goes if you make some
Hi Amy,
It will definitely only last a few days when homemade. That being said, I think it’s fun to make your own and would recommend trying it! There are a variety of almond milks you can get at the store – I’m guessing your husband would transition best with Silk’s original almond milk because it’s a bit thicker than most – more similar to 2% milk in texture. Let me know how it goes if you make some
Hi Mardi! Well, I made the almond milk yesterday! SOOOOO easy! Who would’ve thought?
I feel like mine came out extra thin though and am wondering if that is what’s to expect making it at home, as opposed to the boxed kind, which I’m sure has some sort of preservatives that in turn affect the texture. My other question, can you do anything with the almond pieces after you strain out the milk?? Seems like such a waste to throw all that almondy-goodness out! Any ideas?
Hi Mardi! Well, I made the almond milk yesterday! SOOOOO easy! Who would’ve thought?
I feel like mine came out extra thin though and am wondering if that is what’s to expect making it at home, as opposed to the boxed kind, which I’m sure has some sort of preservatives that in turn affect the texture. My other question, can you do anything with the almond pieces after you strain out the milk?? Seems like such a waste to throw all that almondy-goodness out! Any ideas?
Hi Amy!
Mine did come out thin as well. I think the next time I try it I might try less water. I actually just came across this great idea for the left over almond pieces on this blog: http://www.myrealfoodlife.com/home-made-almond-milk/. You can bake them with a little oil and use them as crumbs for breading things / pie crusts. Hope this helps and thanks for letting me know how it turned out!
Hi Amy!
Mine did come out thin as well. I think the next time I try it I might try less water. I actually just came across this great idea for the left over almond pieces on this blog: http://www.myrealfoodlife.com/home-made-almond-milk/. You can bake them with a little oil and use them as crumbs for breading things / pie crusts. Hope this helps and thanks for letting me know how it turned out!