Homemade Almond Milk

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I’ve used almond milk for years now in place of regular milk, and since going completely dairy free a few months ago I’ve been using it even more. It’s definitely my milk alternative of choice. I always purchased cartons of it at the store, but then I decided to try making it myself at home and I haven’t bought another jug since! It’s just as good (if not better), super easy, and requires very little time commitment.

And then there’s the savings: I figured out that making it myself cuts the cost almost in half. I buy blanched slivered almonds from the bulk bins at Whole Foods, but really I could go even cheaper and get whole raw almonds with skin on.

The first time I tried this I used cheesecloth to strain it, and there was a lot of grittiness from the pulp left in the milk. Then I saw nut milk bags mentioned somewhere online, and purchased one of these on Amazon, and now I’m a total convert. Completely worth the money, and less wasteful than using cheesecloth and throwing it away!

So here’s how to do it:

Soak 1 cup of raw or blanched almonds in twice as much water for several hours (or over night).

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Drain and rinse the almonds and place into a high-powered blender (mine is a Vitamix). Add 3 1/2 cups of filtered water and blend on high for 30-60 seconds until it looks like you’re just blending milk.

Place your nut milk bag into a medium-sized bowl, and hold it open while pouring the contents of the blender into the bag. The lift the bag over the bowl and squeeze, starting at the top and working down. I finish by kind of sectioning off pieces of the pulp and squeezing those, just to get every last drop.

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Use a funnel to pour the milk into a 32 ounce glass container (a quart-sized mason jar is perfect).

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Try to use within 4-5 days, and shake it up before each use. Keep the pulp in a container for up to 4 days.

 

The first time I made it, I saved the pulp but wasn’t really sure what to do with it. After a bit of googling, I found this cracker recipe and fell in love (there is a serious lack of crackers in this frugal gluten free girl’s life lately!). These are sweet and the flavor reminds me of graham crackers; I’m definitely planning to try making some savory almond pulp crackers as well!

Every single time I make a batch this creamy white goodness, I get this hilariously awesome feeling of self-sufficiency and green domestic goddess-ness. I mean, I just made milk.

Yes I realize you’re laughing at me right now. But seriously, try it! It’s pretty empowering.

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