Making your own fresh raw almond milk is simple to do. Raw almond milk is more delicious, healthy and frugal. You are able to control the ingredients such as sweeteners and flavorings. There is less waste when you make your own. No boxes or plastic containers to throw away. As an added bonus, you can use the leftover solids (meal) in many recipes- added to muffins (yum), in place of bread crumbs, oatmeal topping etc.
To make a half-gallon of almond milk you will need:
- 2 2/3 cups of raw almonds- I get mine from the bulk bins at my store for $4.98 a pound
- A container with a lid to soak the almonds
- A blender (I use a Ninja)
- Cheesecloth or tight weaved cloth for straining
- A fine mesh strainer
- 8 cups of filtered water (for every 1 cup almonds you need 3 cups water)
- Sweetener *optional
- Flavoring *optional
- Pinch of salt *optional
- Storage container for your fresh milk- I use two mason jars
- Storage container for your almond meal
You will need to soak the raw almonds for 24 hours. Cover the almonds with at least 3 cups of water. The almonds will swell, so adjust the amount of water for the size of your container.
After soaking add the almonds and the water used to soak them to your blender. Blend for at least 3 minutes or until creamy. Then you will need to strain the milk twice.
The first straining is done with the fine mesh strainer. The best way I have found to do this is:
- Strain the milk into the bowl you used for soaking the almonds.
- Use a second bowl and drape your cheesecloth into the bowl.
- As your fine mesh strainer fills with almond meal, place the meal into the cheesecloth.
- Continue until you have the meal and milk separated.
The second straining is done with cheesecloth or tight weaved cloth. With the above steps your almond meal will already be in the cheesecloth. Squeeze the almond meal over your bowl to release any remaining milk. Get the meal as dry as possible. This will result in a creamier milk.
Add enough water to make 8 cups of milk. At this point do not add flavoring or sweeteners. Place your freshly made milk in the refrigerator for 24 hours. The milk will thicken and be creamy. Separation is normal. After 24 hours you are ready to add any flavorings you want.
My recipe is
- 6 cups fresh almond milk
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons vanilla
- pinch of salt
Shake and Enjoy! The milk will last up to 5 days in the fridge- if you can resist drinking it for that long! Almond milk is delicious poured over Amish Baked Oatmeal or in place of regular milk in recipes.
Toast the remaining almond meal in a 325 degree oven for 25 to 30 minutes while stirring every 5 minutes until slightly browned. This will help dry out the meal for storage. I store mine in the fridge up to 2 weeks.
Cost break down
1 half-gallon of store-bought almond milk for me is currently $3.99 or .50 per cup
1 half-gallon of homemade is $2.08 or .26 per cup- if you are only counting the milk. With the added bonus of the meal, your cost savings increase. Plus our fresh milk is healthier with no additives.
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