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+ servings

Homemade Almond Milk

Skip the trip to the grocery store for almond milk - start making your own at home with just two ingredients!
Prep Time: 1 day
Total Time: 1 day
Yield: 7 cups
Homemade Almond Milk
5 from 1 vote

Ingredients

  • 3 cups whole almonds blanched
  • 8 cups water

Instructions

  • 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.

Notes

Slight separation is normal, just stir to mix before serving.
Recipe by Jennifer Meyering

https://www.jennifermeyering.com/homemade-almond-milk/