Skip the trip to the grocery store for almond milk. Start making your own with just two simple ingredients!
My oldest daughter finally came home the other day and I am so glad she is home! My mom flew in with her and so she will be here for a couple days before heading back to Florida for the winter.
Yikes! Just thinking about the winter that is coming makes me anxious. Not. a. fan.
Anyway, so were just hanging out at the house enjoying the last few days of summer before my daughter has to start school again and mom goes back home. Yesterday we went to a winery because it was my girlfriend’s birthday. We enjoyed the day there in the sun and just chatting about nothing in particular. Then headed to downtown to grab some pizza on the beach. Not too shabby of a day.
But onto this beautiful almond milk we have here…
Almond milk has always been one of those things that I buy at the grocery store and don’t really think too much about. I should have because I literally use it everyday in my daily smoothie or shake. It’s just something that I buy along with regular milk. However, recently I wanted to try making my own to see if it really worked and if it would taste as good as the store bought stuff.
It turns out that it is super simple to make and tastes much better than the store bought stuff. You can really make it taste however you want and it will keep for about a week. Perfect since I usually go through a half gallon in less than a week anyway.
Homemade Almond Milk
- 3 cups whole almonds blanched
- 8 cups water
- Place almonds in large bowl or gallon jug and fill with water until fully submerged. Cover and refrigerate overnight.
- The next day, drain and rinse almonds. They will be soft.
- Place in blender with 4 cups of water and blend on high until smooth and frothy, about 1-2 minutes.
- Pour through fine mesh sieve lined with cheesecloth over a large bowl or another gallon jug. Gather sides of cheesecloth and squeeze firmly to force out as much liquid as you can.
- place pulp back in blender along with remaining 4 cups water and blend again for additional 1-2 minutes.
- Again, pour through fine mesh sieve lined with cheesecloth over gallon jog or bowl used previously. Gather sides of cheesecloth and force out as much liquid as possible. Discard pulp.
- Cover and keep refrigerated until ready to use. Milk will stay good for up to a week in refrigerator.
Slight separation is normal, just stir to mix before serving.