Homemade Almond Milk
Skip the trip to the grocery store for almond milk - start making your own at home with just two ingredients!
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.
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