Do you like almond milk? Believe it or not, almond milk is easy to make AND super delicious. Here are a few reasons to make your own:
- It saves money. Almond milk sold in the store tends to be EXPENSIVE, or at least on the pricey side in comparison to cow’s milk.
- It’s dairy free! My oldest son is allergic to dairy (specifically casein protein so he can’t even have lactose free dairy products) which was what originally got me started in making my own almond milk.
- Almond milk is a healthy alternative to animal milks, if you are wanting to reduce your consumption of animal products. For more information on this, please see the following link: http://www.onegreenplanet.org/natural-health/heres-why-non-dairy-milk-is-a-health-choice-not-health-hype/
Unfortunately, when I first began my quest in making my own almond milk the online Google searches for almond milk recipes were disheartening. Either they required quite a few ingredients or involved soaking the almonds for a day or two OR BOTH. Yeah, just the inspiration I needed to make my own almond milk (NOT!). Call me lazy, but none of those recipes really spoke to me beyond making me feel tired and overwhelmed. That being said, despite the overwhelming odds, I’ve been making my own almond milk since 2013. I was inspired by my mother-in-law, who also makes her own. I don’t remember the exact ratios she uses, but I think they are fairly similar to mine. As I recall, she didn’t use a set recipe online either, she just experimented until it was a consistency she liked. So, shout out to my mother-in-law for this recipe!
Easiest and truly delicious almond milk recipe
Ingredients to add to blender:
-3 cups raw almonds
-3 cups water
-1 tsp stevia
Now Better Stevia Organic Sweetener, 4 oz.
Start by putting the water and almonds in the blender. Blend until the water and almonds are a paste-like consistency (like the photo below). All blenders are different, but this should only take a minute or two.
After that, put about a 1/4 of the almond paste mixture in a fine grain mesh strainer, placed over a container of some sort (I prefer to use a gallon sized container). Slowly pour half a gallon of water through the strainer (you could use cheesecloth too), stirring and scraping the sides of the strainer with a spoon as you do this. Put the used almond paste aside after it has had half a gallon of water strained through it.
Repeat this process 3 times. Once this is complete, stir in the stevia with a whisk. You now have your own refreshing, tasty, and nutritious almond milk!
If you so desire, you CAN omit the stevia. It still tastes fine. Just fine though… NOT great. Stevia really does add a nice sweetness to it, so I always add it to the almond milk I make.
Makes 2 gallons.
Keeps for about a week
Tip: Although I give exact specifications for this recipe, please know sometimes I get up to 2 1/2 gallons from this recipe. This depends on how thick you want your milk. By that, I mean once the almond paste starts getting depleted, it will no longer release white, thick liquid, but instead it will become watery and clear. If you want to stretch it more, you can keep seeping water through the almond paste until it reaches that watery and clear point.
Side note: Don’t throw the almond paste away once you get all the milk you could from it! It can be dried in the oven and used as almond flour. You can also use it to make crackers (recipe hopefully coming soon). It also makes great compost.
Only need a gallon of almond milk? Blend 1 1/2 cups almonds with 1 1/2 cups water. Strain half the mixture with half a gallon of water. Repeat. Sweeten with 1/2 tsp. stevia.
Have you ever made your own almond milk? If you haven’t made your own almond milk yet, do you think you will give this recipe a try? If you have any questions or comments, feel free to let me know in the comments below. If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah.