This makes a lot of difference to the flavor, color and shelf life of the almond milk. For best health benefits, blend the nuts and consume almond milk as early as possible instead of storing it for later. Regular blenders cannot puree almonds to smooth milk. Almond milk that is not strained is not good to heat or even to stir in coffee and tea.
The pulp separates as soon as the milk becomes slightly hot. Unfiltered almond milk is great only for cereals, smoothies, soups, curries and shakes. The strained pulp is almost tasteless but still is edible so it can be used in curries and soups as a thickener. Soaked almonds keep well in the refrigerator for 3 to 4 days.
You can soak them once in 3 to 4 days and make fresh milk every day. If you want to make more than 2 servings of almond milk, peeling the skin is not practically possible every day. If you still want to peel the skin, an easier way is to freeze the nuts and add them to warm water. Within 20 to 30 minutes the skin will loosen on its own. Remove them. The easiest way to incorporate almond milk into your daily routine is to include it in your breakfast. Serve it plain as a drink or pour it into your cereals, porridge or soups.
A large majority of people use it in their coffee and tea as well. Another great place to incorporate almond milk is in your morning smoothie. Simply blend the almonds with water first to make the milk, then add your favorite fruits and blend. If you decide to strain the pulp after making almond milk, you can refrigerate or freeze it and use in a lot of ways.
It can also be dehydrated and stored for further use. But If you are making a lot of almond milk regularly then dehydrating so much of the pulp is not really practical. So you can add it to curries, chutneys, soups or stir fry veggies. If you bake often you can add it to a batch of cookies.
You can also make crackers, granola or energy bites! For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription.
My aim is to help you cook great Indian food with my time-tested recipes. Read more.. Great recipe…which blender do u use? Can u tell me the model name…I was searching for a glass blender for a long time.
Love all your tips. I just started to make this. Will be trying your almond yogurt soon. Thank you for sharing this. But you can use it to make cold coffee. Yes give it a try. Thanks for leaving a comment.
You made my day!!!! Have a womderful day ahead. Wishing you and your family Happy Boghi and Sankranthi. Contents hide. How to make almond milk. Homemade almond milk is so much tastier, fresher and healthier than store bought almond milk.
With zero additives and zero wastage you can make this plant based milk easily at home. Prep Time 6 hours 10 minutes. Total Time 6 hours 10 minutes. Servings 4 cups. Author Swasthi. Drain the water and soak them for 6 hours. Do not cover the bowl. Drain the water after 6 hours and rinse the almonds well a couple of times. If you are making a single serving you can also easily peel off the skins. Pour the almond milk into an airtight storage container and place in the fridge for up to 3 days.
Lisa's Tips These are my favorite glass jars for storing homemade nut milks and this is my favorite nut-milk bag. I also recommend this brand of raw, organic almonds.
When I'm straining the almond milk, I prefer to strain it into a large measuring bowl as it's easier to pour into a storage container without spilling. Serving: 1 cup , Calories: Course: Drinks. Cuisine: American. Keyword: almond milk, almond milk recipe, homemade almond milk, how to make almond milk. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Leave a comment below and share a photo on Instagram.
Tag downshiftology and hashtag it downshiftology. You May Also Like Next Post » Sweet Potato Soup. Leave a Comment Cancel reply All comments are moderated before appearing on the site. Recipe Rating Recipe Rating. Sirat — November 3, am Reply. Michelle Glenn Julian — October 26, am Reply.
Lunga — October 5, pm Reply. Brandon Hatt — October 4, pm Reply. Jeri Benson — September 16, pm Reply. Yvonne Bernard — September 15, pm Reply. Downshiftology — September 19, pm Reply. Teri — August 20, pm Reply. Lisa Bryan — August 31, am Reply. Hi Trisha, it will depend on a variety of factors such as fridge temp. Hi, I purchased organic Mylk almonds online. I opened the bag and ate one and they tasted very bitter. Is this normal? Try others from the bag and see if maybe that one was a fluke?
If not and the others are bitter too, definitely return them. I just use regular almonds. I love making my own almond milk. I soak the almonds overnight then peel them the next day. Is it ok to not peel them, how does this affect the texture of the milk? My sister and I made this almond milk for Passover, and it came out delicious!
Creamy and flavorful, with a smooth consistency. We used a thin kitchen towel to strain which worked just fine. Plus used the almond pulp for a Passover dessert recipe! Win-win : Thank you Dana! Can you advise how to store the leftover almond pieces after squeezing the mylk out? Do we put in the freezer or fridge or dry it in the oven first? Hi Maryam, the almond pulp can be stored in a sealed container in the fridge if using within a couple days or in the freezer for longer term storage.
It can be used in recipes such as this one , or dried to make almond meal. I love it! What intrigued me about this recipe was the addition of using dates as one of the ingredients!
I made the almond milk and it tastes amazing! I plan to make my own homemade almond milk from now on. I made it today! It was delicious! Simpler taste and refreshing, so much better, my Son loved it. I can also use the rest as almond flour for other recipes since almond flour is a little pricy. I will continue to make it and have the best of both! Did I do something wrong?
I only have cheese cloth so I used that doubled over a few times. Also what does the soaking almonds do? Hi Bari, you could add more water to give it a more mild flavor. As for the grainy texture, it sounds like it needs additional straining. Soaking the almonds helps them blend better and reduces phytic acid. I made this and it was so easy and delicious! In one of your other recipes you said you like your milk ticket, almost like cream.
How do I make mine a little thicker? A cloth with a smaller weave might be more appropriate? I just made my first batch of Almond milk. Was the easiest thing ever, thanks so much for the motivation to do so. Easy peasy and so delicious! I blanched the nuts first and then slipped off the husks, which made the milk a creamy white. Love it. Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review?
Thanks so much! This is my go-to almond milk recipe! I had to finally leave a comment to thank you for sharing this with us! I use one cup of almond to 6 cups of water and it still comes out plenty creamy. Previously, I was doing 1 cup almonds to cups of water. Hi, I have a bag full of store bought sliced almonds. Bought it to use as salad toppers.
Can I use them for the milk?? I made this almond milk today and it turned out awesome! Thanks so much for the lovely review, Debbie. This worked well using my Ninja blender and an ikea dish towel the thin white ones with the red stripe as a nut milk bag. I soaked my almonds for 24 hrs, blanching by peeling them easily by hand after the soak, before use. I used vanilla bean paste, dates, and a pinch of salt and it was lovely in my morning coffee.
I froze the leftover skins and almond grounds in the freezer for use in oatmeal. I used dates and a bit of vanilla essence.
It tastes great and I am so glad my blender did such a good job. Thanks so much for the lovely review, Trinity. Thank you for sharing this recipe Minimalist Baker! Looking forward to trying this! Do you have to strain the almonds after you blend? Any thoughts would be appreciated! Did you just boil up water and let them soak, or did you keep the almonds and water over the stove for hours?
I make almond milk several times per week. I always soak then peel the almonds which can be time consuming for the amount that we make. For those who have made this with and without skins, does the flavor change much? I realize the skins are caught in the nut milk bag. TIA :. How do you store your leftover almond pulp? And do you have a recommended cracker recipe?
Thank you!! Hi Rachel, leftover pulp can be stored in a sealed container in the fridge or freezer. See the notes section if using almond pulp. I usually dislike the taste of Almond Milk store-bought. Delicious Recipe! Do I need to alter anything from this recipe if I add coconut flakes? Nope- it should be fine to just add the flakes! You said to to add less milk to thicken the milk? Is this recipe as is thick enough for pie filling? Hi Michaela-Jean, it will depend on the type of pie, but we would probably reduce to 3 cups water for a thicker milk.
Made this using blanched almonds leftover from the almond ricotta recipe, 2 dates, powdered pure vanilla and a fine mesh produce bag in place of a nut milk bag.
It can out very nicely! However, I would suggest using liquid pure vanilla or vanilla bean instead of powdered vanilla. I think it would be even better if I had left the powdered vanilla out or used another form Is there a place where you get your almonds?
It is really a hit and miss when knowing what and where to purchase. Hi Dawn, we like the bulk bins at natural foods stores or at Natural Grocers because they sell them in refrigeration for optimal freshness. It just occurred to me that I should make my own almond milk because the bought stuff, even the organic, has almost no nutrients in it. My remaining question, which I might have found if I had read all the posts, is this: how does the almond milk come out so white if you leave the skins on the nuts?
I remember as a child when my mother blanched almonds to remove the skins, by soaking them, especially to use on top of her fruit cakes.
So do you suggest leaving the skins on? Is there nutritional value in them that is too good to throw away? Thank you for a great website — I just discovered it!
Hi Sue, using blanched slivered almonds will produce a more white color. But either work! It works. I find the milk splits in the fridge, so all it needs is a good shake to blend it all again. Also my blender only takes 4 cups so I hit on the idea of putting the pulp back in the blender with more water, to extract even more flavour from it. The pulp might be pretty tasteless by now but it should still be okay to use in cooking — rissoles etc. My almond milk is white. The skin bits after blending are caught in the cheesecloth or nut milk bag through the straining process.
I made this recipe tonight…. I only used 4. But the flavor is so yummy! Thank you. It did not work but my son enjoyed watching mommy make a big mess! Oh no! Hi Dana. Does the water have to be filtered or purified?
If I use tap Water will it still be flavorful? Unbelievably easy, delicious even with the quick soaking method. I have tried to make almond milk before, from another recipe, and it turned out rather poor so I never tried again until now.
Thanks Dana. Here ya go! I woke up early this morning to some beautifully soaked raw, organic almonds, and just made this recipe to put in my coffee. I only added cinnamon and vanilla, as I usually put stevia in my coffee, but want to use this for other purposes, as well. I was wondering if guar gum can be added in order to preserve it better and make it thicker. If so, how would you do it and how much is it ok to add? Thank you very much in advance! Is there any way to remove the froth?
Hi Jackie, it should reduce if you let it sit for a while. Otherwise, maybe blend at a lower speed? It helps remove phytic acid! Hi, thank you so much for posting this! Question, when using raw almonds do you need to roast them first for safety reasons before soaking them? Also, do you pour the soaking water into the blender with them or discard?
Thanks again! Hi Emily, no need to roast them. Discard the soaking water, then add fresh water to the blender. I made this by running the almonds through my masticating slow juicer. Wow, really pleased with how it turned out. Added a couple of drops of vanilla.
Thank you so much. No, I recommend discarding the soaking water and rinsing well afterwards. I also recommend straining out the pulp. So rinsing rinses the phytic acid that has been removed away. The enzyme inhibitors allow the almond to survive a period of time, until it receives moisture, which then releases the enzymes so it can come to life. I followed the recipe exactly and added the two dates. I used a nutbag from Amazon. I appreciate this recipe very much?
This recipe was so easy! I followed the overnight recipe and added two dates and used a nut bag I got on Amazon. I was so pleased that I drank a celebratory cup. This is a great way to journey into zero waste as well. Thank you for this recipe. I love this! Just one question: how do I store the leftover almonds? Hi Jowin, so glad you enjoyed it! The leftover almond pulp can be stored in a sealed container in the fridge or freezer.
It can also be made into almond meal! I have not made this yet but i want to. How would you sterilize all of these? Hi Michaela, you can run everything through a dishwasher or pour boiling water over your equipment. This recipe is great, thank you! I am putting the initial transfer from the blender onto a strainer to get the big pieces out. Then I put it all through a cheesecloth and squeeze. And I only used 3 cups of water. Not sure what my yield was.
I do have a question…. I would like to know the calories and nutrients of JUST the expressed almonds, since the other ingredients will vary each time I make it. And it will vary depending on how much water you use, and how hard you work to express the liquid.
Is there any way to figure this? Hi Kate, so glad you enjoy this recipe! The first time I toasted my raw almond lightly and did the quick soak method cover by a bit with boiling water and wait two hours , and it was AMAZING. This time I did not toast them and soaked them overnight. Both times I used the vanilla.
This is now my go-to recipe for almond milk. Thank you for your wonder recipe. I will definitely be making this again and again. Thanks so much for the lovely review, Cynthia. We are so glad you enjoy this recipe! I just made this today and added a dash of cinnamon plus Swerve sugar. I used a cup for my post workout smoothie and it was sooooooooo delicious! I made this on Sunday evening and it tasted legitimately so good, it was so much better than store bought.
Yesterday I transferred it into a new bottle and this morning I tried to drink it but it was sour. Hi Chiara, we are glad you enjoyed it! It sounds like either the blender, nut milk bag, or container the almond milk was stored in might not have been sterilized.
It should last for about a week. Do you know how much they would contain without any sweeteners? Roughly or is there something I should be adding into them.
Same with your coconut yogurt, would I need to add anything to it for calcium, if so what do you recceomend?
It would be best to refer to your nutritionist about specifics for adding calcium supplementation to your non-dairy milk or yogurt. Less water makes it creamier for coffee…the best coffee experience ever. For coffee forget salt, Vanilla, or anything but almonds. And you can use the left over fiber for protein shakes, as some nutrition is left behind. I love milk , I have no problem consuming it and do not find almond is a substitute for me. However my spouse does so I was very happy finding this recipe.
I made it last night. I used one less cup of water and added a teaspoon of coconut oil. I did not strain the mixture because am using it in oats for my spouse.
He loved it. I tasted it and it tasted good because I like almonds. But I will stick to using milk in my oats and almond milk for my spouse. Wife happy, husband happy.
Thanks for the recipe. Just a side note, my husband is a painter and for years I have used a gallon size paint strainer for jams, greek yogurt and now almond milk.
They are reusable and inexpensive like a buck most places. I love this recipe! Thanks for sharing, Erin! Question: How did you configure the nutritional values? Breaks my hear to costantly toss out the boxes and bottles! Homemade power :. One suggestion I read somewhere, which is cheap and successful, is to use the strainers painters house painters use to strain paint. Works well. I am addicted, haha! I do not even separate it, when it is almost gone I use the settled portion in a smoothie or on oatmeal.
I always liked cows milk prior to going vegan but this tastes soooooo much better to me; creamy with the almond aftertaste. Hi, I would love to do this. My question, do I have to use the same water that I soaked them with when I put them in the blender or add fresh water?
Thanks, Mira. I am making this today and want to freeze some — can you use jam jars to freeze in? Also how long is it good for after defrosting? Hi Tina, that should work! It should last about 5 days after removing from the fridge.
Hi Zayed! If you experiment with it, report back on how it goes! I soak the almonds in water to soften them. I then simply take the almonds and add new water and blend in a blender for a minute. The recipe was perfect. I was very surprised at how almonds taste after they are soaked, it had a delicious satisfying texture. However, i added chia seeds and extra dates just to be different.
Thanks for this recipe. Hi Dana, Im a big fan of your blog! I made this almond milk recepie and it turned out pretty good. Quick question though, do you suggest a certain type of almonds for best results? Do you have a favorite brand?? Jackie :. We like to get them from the bulk section at health food stores! I needed almond milk and I had a big bag of almonds in my fridge. I looked for a recipe and came upon yours, so I made it. I did the quick soak method and used 2 cups of hot water from my Keurig.
Also, I only used 3 cups of filtered water from my fridge dispenser. I did not have a nut milk bag so I looked up alternate things I could use. On another site, someone mentioned that they used a clean bandana so that is exactly what I used. I added a dash of sea salt and 1 tsp of vanilla extract. So much better than store bought! Thanks for your recipe! HI, do you have a recommendation of dish towel to buy?
Figured I could try the dish towel first since I want to try making oat mil as well. We use this one! Sorry someone help me. The almonds do after soaking.. Do they need to soak in fridge? Hmm it sounds like your almonds may have gone bad, Susie. If you try it again, ensure you use fresh almonds! How would I know if my almonds are bad prior to making it? I buy them in bulk and eat them and taste fine? Hi Susie! If you open your almond container and smell a sour, almost chemical smell, you can bet that the nuts have gone bad.
Hope this helps! Otherwise the oil in the almonds will make them rancid. Hallo Dana, terrific website — thanks a million for all these goodies! I enjoy your writing so much. Can I freeze it? If so, how long can it be in the freezer? I was thinking to put it in ice cube tray. Thanks for this recipe! My daughter has to be on a low iodine diet and all store-bought almond milk has sea salt. She was so happy I could make this! I literally go 1 C of almonds to 2 Cs of water.
Ooh, that sounds lovely! You can certainly make it that way- it will just be on the pricier side! I have made this twice! I definitely recommend cheese cloth. I like how thin it is, I hate the consistency of store bought almond milk. I just made this!! I made this today with 3 cups of water, two dates and a splash of vanilla. I used a nut bag which worked great, reusable and easily cleaned. And how long does the milk keep for in an airtight refrigerated condition?
Hi Freya! We have not tried adding vitamins to it and cannot say for sure how that would work. Report back if you give it a try! The milk will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.
Good luck! I used 4. Although buying from the store is cheaper knowing what goes into the almond milk is priceless! Marisol, you can also try this with other nuts and even hemp hearts. Find what nut is most economical for you if you wish to continue to make the milk at home. Almonds are expensive, which is such a bummer. I just done making this. And i used agave as the sweetener. I soaked my raw organic almonds over night. And somehow the result of milk smell funny.
So i cooked the milk in a very low temp. And the funny smell is still there. Is it normal to smell that way? And is ot okey to cook the almond milk? Thank you for the response. I am not sure what happened.. Thank you so much for the reply Dana. I soaked my almond for 24 hours. I used the vanilla bean paste because i was out if vanilla extract. Try taking off the skins. Soak first, then squeeze the skins off, rinse and then blend. I do a batch every day with 1 c almonds, 3.
That is the most my Vitamix container will do. That sale ended though. The other vitamix models were not on sale. I guess I would say pay attention to their monthly sale flyers. Regular price, the Vitamix E and Blendtec total blender are the same price but for the nut twister jar that Blendtec comes with.
I stood in the Costco aisle agonizing over a vitamix or blend tec. Your almond milk will be the first thing I make in my new blender : I am so beyond excited. Congrats Tali, on your blender!
Almond milk is a cinch to make. Is Vitamix less expensive at Costco? Can you share what the cost was? Oh my gosh! This is fantastic! I have been drinking store bought almond milk for years. I mean its so easy to just buy it! I was so wrong! Making your own is SO much tastier and healthier. With two lattes a day this recipe last me days max. I love that I can whip it up in 2 hours when using boiling water and putting the almonds in a glass container with lid to retain heat.
0コメント