Tuesday, February 12, 2013

Make Your Own Almond Milk (and Almond Meal)

I don't know where you live, but around here, almond milk is $4 for a HALF gallon ($3 if you catch it on sale). That's insane. They must be charging for all of the additives, because I can turn a 2-pound $8 bag of almonds into 6 quarts and it only takes 2 ingredients. Even if you don't do it on a regular basis, I think everyone should try it at least once. Bonus - you get a bunch of almond meal as a by-product of the process. That stuff is $8 per bag here. I couldn't love this anymore right now!

This is Part 1 of the Make Your Own Milk mini-series. Come back soon to check out Soy Milk, Oat Milk, Rice Milk, and Coconut Milk.

Almond Milk
Makes 4 cups

What I use:
  • 1 c. raw almonds
  • 3 to 4 c. water, plus more for soaking
  • 2 Tbsp. agave nectar, if making vanilla almond milk
  • 1/2 to 1 tsp. vanilla, if making vanilla almond milk (start with 1/2 tsp. and add more to taste)

How I do it:

1. Put the almonds in a medium bowl and cover with water. Soak for 6 hours.

2. Drain and rinse the almonds.

3. Place the soaked almonds in a blender and add the 3 to 4 cups of water. Use 3 if you want the finished milk to be on the thicker side; 4 if you want it on the thinner side. We go right down the middle with 3 1/2 cups.

4. Blend for 2 full minutes.

5. Strain the liquid through a coffee filter, nut milk bag, or a few sturdy paper towels laying on a fine strainer. Save the leftover almond puree.

(6. If making vanilla almond milk, pour the liquid back into the blender, add the agave and vanilla and blend for 10 more seconds.)

6. Chill before serving. It may separate, so make sure to shake it really well each time.

Store the milk in an airtight container in the fridge for up to 5 days. Since there are no preservatives, freshness may vary - if it smells funny, it's time to toss it.

7. To make the almond meal, spread the almond puree out on a cookie sheet lined with parchment paper. Bake in the oven on the lowest temperature for 2 to 3 hours, or until completely dried out, stirring occasionally. Cool, zap in the food processor until fine, and store in an airtight container.

Use your almond milk just like regular milk - pour it over cereal, cook with it, make chocolate milk with it; do whatever you want.

Not sure what to do with the almond meal? For recipes using wet and dry almond meal, click here. I'm always adding more to the list.

1 comment:

  1. Do you use the water you soaked the nuts in to make the almond milk? I am wondering if it's nutritious, or not a good idea to use.


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