Have you wanted to try your hand at making almond milk but were unsure how? It really is quite easy and tastes so much better than the bought varieties. Follow these simple instructions and you’ll never want to buy almond milk again.
- Prep time – overnight or at least 12-24 hours
- Making time – 5 minutes
- 1 cup natural almonds (not roasted)
- Soak the cup of almonds in about 500ml to 1 litre of water overnight
- Then tip out the water and rinse the almonds
- Place the almonds into a blender with about 750ml to 1 litre of water but don’t overfill the blender as the level will rise with the froth that is created (you can add more or less water depending on how concentrated you like it)
- Blend the mix until the almonds have broken down (not long in a high powered blender)
- Pour the mix into a nut bag over a bowl and squeeze until all the milk is out
- Then transfer the lovely, bright white frothy milk into jars or bottles and store in the fridge
- You can add vanilla flavouring or dates to the blender mix if needed but I just like it as it is
- You can also dehydrate or use the almond pulp in cakes etc. and I’m the process of creating a recipe!
- I find that using a nylon nut bag lasts longer than a cotton one, but you could also use cheesecloth
- Nut bags can be sourced from Ebay, health food stores, online stockists, markets etc
- You can also substitute the almonds with walnuts, brazil nuts, hazelnuts, macadamia nuts or cashews but test the texture of the the milk before you strain it as some nuts like the macadamias and cashews break down so well that you won’t need to strain it
- You may find that the milk separates in the fridge with the watery section at the top and the almond bit at the bottom, this is natural and just give it shake before you use it
- It should last for 3-5 days in the fridge, unless you drink it all first!
Have you made almond milk in another way? Please share any other tips!