Making your own almond milk is surprisingly easy.
A delicious and nutritious alternative to dairy milk, this almond milk is light and creamy, but is free of lactose or casein–> both of which can cause digestive issues.
Did you know up to 75% of the world’s population is lactose-intolerant? Another good reason to try this almond milk.
If you’ve tried store-bought almond milk, don’t be surprised if you like this homemade version much, much more. Homemade almond milk is free of fillers and preservatives, and provides a sweet, subtle almond flavor. In fact, most people who try homemade almond milk can never go back to the store-bought varieties again!
An added bonus? It’s cheap and easy to make!
–
Homemade Almond Milk
makes 4 cups
Ingredients:
1 cup almonds, soaked in water for 4-6 hours and rinsed well
4 cups filtered water
nut milk bag, or cheese cloth for straining
Directions:
Combine the drained almonds and 4 cups of filtered water in a high-speed blender, and blend until smooth and creamy.
Note: Soaking the almonds beforehand removes the enzyme inhibitors naturally contained in their skins. These enzyme inhibitors may cause digestive discomfort if consumed, which is why I recommend soaking the almonds first, then draining and rinsing well. You don’t want to use the soaking water in this recipe, as it will contain those toxins you just removed!
This takes about a minute in the Vitamix, but may take longer in a standard blender.
Once thoroughly blended, pour the mixture through a mesh nut milk bag, positioned over a large bowl.
Close the bag at the top, then squeeze, squeeze, squeeze!!!!!!
You’ll want to squeeze out every last drop! Discard the remaining almond pulp, or save it for another use! (See recipe ideas below)
Transfer the strained milk into a sealed container, and store in the fridge for up to 4 days.
*Note: Feel free to substitute any other nuts or seeds, to create a variety of dairy-free milks! Brazil nuts and Hazelnuts don’t need to be soaked before blending, as they do not contain enzyme inhibitors like other nuts.
**For an extra-special treat: Try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!
- 1 cup almonds, soaked 4-6 hours and rinsed well
- 4 cups filtered water
- Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
- Strain the “milk” through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
- Store in the fridge, in a sealed container, for up to 4 days.
Need ideas for your leftover almond pulp?
Try making one of these sweet treats:
–
Enjoy!
YUM. Homemade almond milk is the best. I’ve made my own several times, but don’t have a nut milk bag. I think I need to put one on my wish list!!
You don’t need a fancy nut milk bag! Go to your local hardware store and get paint strainer bags. I got a pack of two 1-gallon paint strainer bags at Home Depot for $2.28. They are 100% nylon (like the nut milk bags) and all you have to do is thoroughly wash them with soap and water, let them dry and voila! A much cheaper nut/veggie milk bag!
yet another reasont have a vitamix!!!
Yum! There is nothing like fresh made almond milk!
Mmmm! Now that REALLY does a body good! 
I never even thought to make my own… I would definitely have assumed it to be much much work. Thanks for showing me otherwise! Looks delish!
Sounds pretty easy! Looks like something I could do, even cheesecloth would work.
Yes, almond milk bought from a store pales in comparison to homemade almond milk! I personally use 1/2 cup almonds soaked overnight, 5 cups water, 3-4 dates and half a vanilla bean (seeds only) and run it through my vitamix. Also, this may sound like a pain in the butt, but next time after the almonds are done soaking, pop them out of their skin (it is really easy). You will have the creamiest best tasting almond milk ever! (All run through a nut milk bag obviously) I’ll have to try it with coconut oil in it!
LOl I can so relate! It took me a year and a half of mostly raw eating to try making nut milk! Then it was LOVE!! So good
I have exactly the same glasses too!
Isn’t homemade nut milk yummy?! And SO EASY! I was kicking myself too. I definitely need a baggy like yours so mine is silky smooth. I adore putting dates and a little coco powder for chocolate milk. Deeeelish!
You and Austin have a wonderful Thanksgiving!
You were a nut milk virgin?! (Ok, nut milk sounds naughty enough already, but I think I just upped the lewdness there…)
A-milk goes fast in my house too
You should definitely try it with brazilnuts sometime, too!
I will really need to get a nut milk bag!!! Especially now after this post
~Lori
I make almond milk once a week for my daughter. I use it when baking as well. I, like some others, use about a half cup of almonds, some dates, water and a pinch of salt. Yummmm!
[...] cup almond milk (store-bought or homemade) 1 Tablespoon cocoa powder 1 Tablespoon pure maple syrup (preferably Grade B for extra nutrients, [...]
[...] cup almond milk (store-bought or homemade) 2 Tablespoons pure maple syrup (or sweetener of choice) 1 heaping Tablespoon raw cacao powder 1/4 [...]
[...] I had one of those when I made my first batch of homemade almond milk. [...]
OK! you’ve convinced me to try this. I don’t have a vitamix yet, but I’m thinking since you strain it, I will get something good out of it…
Have you tried the Almond Milk from Pressed Juicery yet?. OMG – you have to try it! Total Nirvana. Or maybe don’t try it because you will want to order it all the time. I’ve been adding one to my order of greens delivery. They add dates, vanilla and sea salt. It’s funny how even the organic boxed kind tastes kinda lackluster….
I will also try the creamy dreamy shake next. have not used avocados for dessert yet either. thanks for the inspiration!
[...] is one of those recipes where I’m kicking myself for not making it sooner!! I only tried this recipe once before, using dates instead of stevia, and [...]
Wow, I think you finally convinced me to make this myself. Time to order the nut bag.
Thanks
thanks for this post. quick question- how do you clean your nutmilk bag?
I wash mine by hand in the sink, using warm soapy water and rinsing well, then hang to dry. Turning the bag inside-out helps clean out all the little bits and pieces, too!
Whoa, looks delish, I’m going to try it! After you make the milk – are the leftover, squeezed almonds worth saving? Could you use them in one of your other recipes or are they too pulsed for use?
I have yet to find a good recipe for the leftover almond pulp! I tried making cookies with it once, and they were a total flop. The texture is very bland and mushy, so it’s hard to create something tasty out of that! (However, I’m sure it can be done– I just haven’t had any luck yet!)
Let me know if you make anything good with it!
Do you think it would help (for baking) if the pulp was dehydrated before trying to use it for recipes?? I would love to know. I hate the idea of just throwing it out. Seems like some good health benefits could still be had from it, right?
I know that you were referring to a recipe to eat, but the leftover almond pulp makes an excellent homemade facial!! SpaIndex.com Guode to Spas http://www.spaindex.com/HomeSpa/AlmondScrub.htm my face feels beautiful after using it!!
Should I dehydrate and regrind first, or use wet for the facial? In our family of 5 we have three girls including me so there are lots of facials to be had and perfect for some quality girl time. Thanks for the tip!!
BTW- I’ve made this almond milk a few times now, and it is fantastic, and so easy in my Vitamix!! Next I want to try flavoring/sweetening it. I’m sure it will be delish!!
**If anyone wants to buy a nut-milk bag without spending a small fortune, you can buy a nylon mesh paint strainer bag in 1 gal size that has an elastic band at the top for about $1.37 each at Sherwin Williams Paint stores. I just bought a couple a weeks ago, and they work fantastic, treat them as you would any nut-milk bag.
I usually dehydrate first simply because there might be too much liquid in the mixture. I am so glad that you like it! My sister and I both love the facials on this website! (I am 13 so facials are always very nice
You can add the leftover almond pulp to a veggie/fruit smoothie to add extra fiber without changing the flavor.
You probably already know this by now, but dry the pulp in the oven, then make almond flour with it.
I just made this and it tastes awesome!Definitely not the same as store bought, but worth it nonetheless to know there aren’t any extra chemicals/fillers. Also, the pulp makes great raw cookies with dates, cocoa, and nibs blended together. Yum!
Where did you get the bottle you use for the milk? I love it!
Thanks, I found the bottle at Home Goods!
Stupid question – what do you do with the leftover almonds that were in the bag? Can they be used in other recipes or do you just toss?
Not a stupid question! I have yet to find a “good” recipe for the leftover almond pulp, so I will often throw mine away… but I’m still trying to work on that!
I dehydrate mine and then grind it into almond flour with the dry grains container in the vitamix! It works *really* well as a filler in meatballs – or as a thickener for sauces.
How much coconut oil, sweetener and salt? It doesn’t say, and I can’t tell if it’s a 1/4 cup of 1/8 cup of coconut oil. Thanks so much!
I love making my own almond milk, it tastes wonderful. However every recipe I’ve used seems to require soaking the almonds at least 4 hours, others saying 8 to 12…does not doing this change the consistency at all? Just wondering because it would be a HUGE time saver!
I haven’t noticed a difference in almond milk consistency, whether I soak my almonds for 4 or 12 hours. However, since I use a Vitamix, it would break them down easily, regardless!
The importance of soaking the almonds beforehand is to remove the enzyme inhibitors, which affect digestion, so I find 4 hours is sufficient for that, and rinsing really well before blending. Hope that helps!
Hey Megan, I was wondering how you can use the homemade almond milk instead of regular milk… wheres the calcium and nutritional value?
Hi Victoria! In regards to recipes, you can use almond milk as a substitute for regular milk in most situations. Personally, I don’t think we should be drinking regular milk at all, and don’t believe it to be a good source of calcium– in fact, from what I understand, calcium is actually depleted from our bones when we drink milk, due to the high protein/acidity content. (You can read more on that here: http://saveourbones.com/osteoporosis-milk-myth/) Countries with the lowest consumption of dairy products also have the lowest fracture incidence in their population.
It’s difficult to determine the exact nutritional value in homemade almond milk, but it should retain all of the nutrition found in the almonds used– one cup of almonds contain 25 % of your daily calcium, 25% vitamin D, 125% vitamin E, and 25g of protein. (Divide that by 4 servings for this recipe)
Hope that helps!
How much coconut oil do I use?
The recipe calls for 1 Tablespoon of coconut oil, but it’s completely optional. I usually make my almond milk “plain,” using just the almonds and water, but the coconut oil makes it extra-creamy!
I found the almond pulp works well in hummus. Also have made a few cookies with this. Although it’s loaded with sugar, I used the Alton Brown’s Chewy Chocolate Chip recipe (my all time favorite chocolate chip cookie). Just replaced all the bread flour with almond meal. I also had to put it in a 9×13 pan and cooked it a little longer. Again, this recipe isn’t the greatest for raw foods. But I imagine a lot of the ingredients could be replaced with more raw items.
This recipe looks fascinating, but I just have a question. Should I use raw or roasted almonds? Raw almonds are my most favorite snack
Does it make a difference? And sorry if someone has stated this already; I just didn’t see it.
I don’t think it makes a huge difference, though it will effect the flavor, since roasted almonds taste different. I prefer the taste of raw almonds, so that’s what I use!
Almond pulp is actually really useful if you dry it out. Either in the oven at a low temperature or in a dehydrator. If you want great almond flour (and you’re not eating completely raw) blanche the almonds to get the skins off: http://www.ehow.com/how_2081995_blanche-almonds.html
After you make the milk, dry out the pulp and grind it up in a vitamix/spice grinder/bullet. BAM…perfect almond flour to use in baking. It tastes more bitter if you leave the skins on, but then you can manage some raw-some brownie bites with the help of a dehydrator.
I used to make these all the time: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=609048
<3
Thanks for sharing! I love Ani Phyo’s recipes, so I’ll have to try those cookies!
Hi, thanks for the inspiration. I am always looking for ways to make interesting, good for my family that is a healthy alternative. I figure any change is good. This almond milk recipe looks promising, will give it a try. My daughter does not like the store version, so maybe she will give this a try. Also love that you suggest but don’t force the issue of raw eating, it is more inviting to those of us that take change more slowly. Thanks Again!
Do you have a source for your organic almonds? It seems that you use a lot of them so I would think you get them in bulk somewhere. I have a large family and so making these recipes can be very expensive. Any info on a good source for organic bulk shopping would be appreciated. Thank you
Hi Paula! I’ve listed a few sources for raw & organic almonds in this post: http://detoxinista.com/2012/08/are-your-almonds-truly-raw/ You can buy them in bulk directly from one of the farms I’ve mentioned there, though shipping is still rather expensive. Lately, I’ve been using less almonds and just buying the organic, raw almonds from Trader Joe’s.
I just put 3 cups of water and 2 tablespoons of almond butter (I make my own, but any will work) in the blender for a few minutes (even though I have a vitamix, because the small particles require longer blending). Then I put a fine mesh tea strainer (a coffee filter would work too) on whatever container I’m going to use and strain it through. It stays in the fridge for a few days, just like normal almond milk. If you’re not picky about the pieces you can skip straining it altogether. I bet with blanched almonds you wouldn’t even need to stain it, but I can’t find organic blanched ones, and I like that the organic ones I buy are in the bulk section (reduces waste).
Thank you so much for this almond butter receipe. I tried making it tonight and turned out really good, then i tried honey roasted peanut butter, execelent good and nutrious and ya know whats in this stuff, next is the almond milk, but need to get more almonds. gonna share this with my friends.
WOW….this is awesome and SO much better than the box kind….EASY…. Why the short shelf life in the fridge??
It doesn’t have the same preservatives that the boxed stuff does, so it will go bad faster. I’ve been known to use mine for a little over a week, but you will *know* when it’s bad– it will taste awful after too long!
I am so enjoying this recipe. My question is when making coconut milk do you need to throw out the liquid it soaks in, or do you use it?? I understand with the almond milk that you throw it out and why, (because I read the whole thread
) , but not sure about the coconut milk!
I think the soaking water for coconut could be used– it would probably add to the flavor.
Can you use panty hose for straining the pulped almonds?
I’ve never tried it myself, but I’ve heard it works well!
So ANOTHER question
! I am loving making my own milks. When I make coconut milk, the residual rises to the top and requires skimming…it look suspiciously like coconut oil/butter,I rubbed some into the back of my hand and it absorbed. I was wondering if I whipped this up in the food processor if it would work as either. What do you think???
Maybe use the pulp for some muffin that use almond meal instead of flour. I just made the almond milk plain, and it doesn’t taste that good to me. I like almond milk from the store, unflavored. I’m not sure what I did wrong. Raw almonds, soaked overnight, rinsed, blended with 4 cups cold water. I didn’t strain it, but the texture didn’t bother me. It had almost a bitter and watery taste. Any ideas on what I did wrong? I will try to reblend it with maple syrup and see if it improves.
The flavor of the almond milk depends on the flavor of the almonds you use– mine usually taste slightly sweet on their own, so my almond milk tastes slightly sweet, too! Straining the milk might make a difference, since you’d be removing the skins with the pulp… maybe they could affect the flavor? I hope adding some maple syrup helps!
For those of us who were such almond enthusiasts in the past that we’ve become allergic to them (so unfortunate!), would other nuts or seeds work with this recipe? I’ve heard of people making cashew milk, but i’m not sure if the process would be the same.
I’m sorry if you’ve already answered this but can you use a food processor to make this or does it have to be a blender?
Thanks for the great recipes!
I’ve never tried it myself, but I bet it would work!
Just FYI, from my experience, a food processor did NOT work for this. The speed from the processor was too fast with all the liquid so it essentially just swooshed the almonds around in circles without blending much.
I just finally tried this recipe, and I can’t believe how easy it was! The almond milk came out so delicious- better than any store-bought version I’ve ever tried!
Awesome!
Hi there.. I really want to do this but I’m having a hard time figuring out how this is more cost effective. It’s of course better than the store bought kind but it seems crazy expensive. There are approximately 4 cups per pound of almonds.. if you need 1 cup to make 4 cups, and drink a cup a day, then you would need about 2 cups of almonds per week. So about 2 lbs per month – the cheapest I’ve found of organic, raw almonds is $20 for 2 pounds. That is very expensive for a month of milk! Am I doing something wrong?
How much are the Trader Joe’s organic raw almonds?
I don’t know how many cups of almonds makes a pound but currently I’m buying Almond Breeze, which is about four cups a box and each box after taxes comes to just around five dollars when it’s not on sale. Twenty dollars would get me four boxes (sixteen cups) of Almond Breeze. So by your estimate, $20 would get me double the amount of almond milk to last the whole month! Yay!
I was eating out of a can of mixed nuts today, I buy the deluxe mix without peanuts…I was thinking I really need someone in the house that likes almonds because they are what is left…I like them but cannot chew roasted ones with dentures. We use almond milk almost exclusively…so now I know what to save my almonds for!
[...] contain organic raw sugar and brown rice syrup (respectively). So, I’m going to make my own homemade almond milk. I’ve perhaps been eating too much fruit of late, so I will cut back to two serves a day and [...]
Tried this and added a sprinkle of cinnamon and a half teaspoon of vanilla and a teaspoon of honey. Heaven in a glass! Yummy!
I want to try making Almond milk and have a question first! Can I use Coconut butter instead of Coconut oil? My family prefers the taste of Coconut butter over coconut oil… Do you even taste the Coconut oil?
Thank you Megan!
Can you use a French coffee press to separate the milk from the compost?
I’ve never tried it, but it sounds like it might work! The french press filter still may allow some pulp to strain through, but it wouldn’t be a big deal.
I can’t find organic almonds that don’t cost a small fortune. I am on a limited budget and would like to make my own almond milk. Is using raw nuts ok. How much chemicals are actually on the almonds once you remove them from the shell?
I still use raw nuts on occasion, if it makes you feel any better. The organic ones aren’t always available at Trader Joe’s! I wouldn’t be able to tell you how many chemicals may still be on the nuts, though… we’d probably need our own lab for that!
Hi Megan, the jug you bought from HomeGoods is it glass or plastic and what is the make?
Cheers
I actually don’t use that jug anymore, because it was made of plastic. Now, I use a glass jug like this one: http://amzn.to/VMFrCJ (Sometimes they’re available at Home Goods, too, but it’s hit or miss)
Why does this not stay as fresh as the store bought?
Because we don’t add preservatives like the store-bought versions do.
Thanks for this recipe, it looks really good and more importantly thank you for linking to an online source for the milk bag!
This is great! what do you do with the left over almonds that you strain out?
Hi Megan! I made this almond milk this week and have been enjoying it in my smoothies – I took your tip and added the coconut oil, vanilla, and maple syrup. Only one problem – it seems to have separated in the fridge – into three layers, milky on the bottom, watery in the middle, and a thin milky layer on top. It’s fine if I stir it back together, just wondering if this is normal?
Yes, after it sits in the fridge for a while, it’s natural to separate. I always shake mine up before using!
what I do with my almond pulp is spread it out on a cookie sheet and let it dry out in a low oven like 250-300 for about an hour or until no longer wet. Then I put the dried out pulp in the blender and give it a quick pulse a few times and there is my almond flour.
Holy crap I am excited to make this! Would it be ok do you think to perhaps throw in a tsp of cinnamon maybe? Perhaps along with the coco oil? Def gonna do it with hazelnuts as well. How much does a milk bag or cheese cloth typically cost?
You can add any extras you like! My nut milk bag was about $8 with free shipping: http://amzn.to/YI5BXa
Thank you for posting this, I am a huge almond milk fan and can’t wait to try this! This might be a dumb question, but I’ve never done anything like this… Can you re-use the nut milk bag?
Yes, I’ve been using the same one for years!
Holy Mother of Almonds…I am completely addicted to this site! I’m new to all this, but after being diagnosed with diabetes four months ago, I’ve lost 38 lbs and am obsessed with eating better! Giving up moo milk wasn’t easy, but the carb count alone made it simple! I bought unsweetened, unflavored almond milk and love it for cooking, but just cant drink it…I think its the thickness. Is your almond milk thick too? If so, would adding more water change the composition too much for other uses? I prefer the not sweet stuff, glad this has nothing added! Thanks…I LOVE this place!
No, homemade almond milk is not thick since there are no added fillers or preservatives. It’s delicious!
Another question…I thought I saw it addressed in the comments, but now I can’t find it. Could I use raw blanched almonds? Found them for $28.30/4 lbs…and no peel! Would I still need to strain them? I do like the idea of making flour from the leftovers tho!
Sure, I don’t see why not! I would still strain them, though.
I JUST made this
I used some up Trader Joes sesame honey almonds that I wasn’t going to eat. Next time I’ll get some organic ones. I whizzed it up in my vitamix and HOLY cow. It got so foamy and incredibly thick and delicious! I added more water to mine and I’ve got a BUNCH now in the fridge. Why do you say only keep for 4 days? I don’t think I can drink all I made in four days, and see no reason why it won’t last longer 
I estimate 4 days to be on the safe side– it will often last longer! Keep in mind that this almond milk has no preservatives, so the flavor will go “off” quicker than store-bought almond milk. You’ll definitely be able to taste a difference if that happens!
Hi, I see there is a mention of using raw blanched almonds but I didn’t actually see what kind of almonds you use in your recipe. Do you use roasted almonds, as I have read that raw almonds are not really raw and are can be treated with dangerous carcinogen gases to prevent salmonella. I’m not sure what kind of almonds you are using to make this milk. I want to steer clear of raw almonds in the store from now on.
I always use organic almonds, and organic raw almonds if they are available. Organic raw almonds cannot be treated with those dangerous gasses, so it’s only the conventional raw almonds you have to worry about. I prefer to avoid roasted almonds, as their oils can mutate at high heat and those would not be healthful to consume.
Thank you for your reply. Do the diffferent oils that they are roasted in mutate at high heat or the almond oil itself? I will look for organic almonds, even though they are treated with something else;at least I know they are not contaminated with the carcinogenic gas. Thanks again.
I was referring to the oil that naturally occurs in the almonds themselves. Any additional oil used for roasting would also be of concern, though!
I was wondering if you have tried making flax milk. The only recipes I could find were sweetened and I prefer unsweetened for cooking and topping my granola. Also would you use the leftover grounds the same way as the almond milk?…as flax meal?
I’ve never tried making flax milk, so I’m not sure!
Just found your site- awesome! thank you for your posts! I didn’t read all the comments above, but if yo happen to have a dehydrator on hand… you can dehydrate the almond pulp left over from the milk to make your almond flour. that way you get two items- milk and flour. More bang for your buck! You can do the same with coconut milk pulp.
it comes out so nice and fine in the vitamix. 
Making almond milk every couple of days would get a little cumbersome for my schedule – do you think freezing it would be a problem? I am thinking of making it once a week and having enough to get us through… We drink raw cow’s milk but would like to ween off of that a bit.
I usually only make mine once a week, and it seems to keep in the fridge quite well. I bet freezing it would work, too!
Hi Megan, also just found your website – love it. Thank you! Wondering what brand the jar is in the picture? Thanks!
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I’ve been making my own almond milk for a few months now, and I love it. But I’ve read that you should soak for up to 24 hours, which I have been doing. Would there be a greater benefit to doing that as opposed to just soaking for 4-6 hours? Also, I read it’s only good for 2 days. Would that be due to the longer soaking time? I would love to just make it once a week. I use a mesh nut milk bag and find I still get a little pulp coming through. Have you used a cotton or hemp one before and how does it compare to the mesh kind? Thanks, Megan! Love your blog!
I’ve never heard of soaking them for 24 hours, so I don’t think that’s necessary. Sometimes I’ll soak mine overnight (about 8 hours), because it’s easier to leave it in my fridge and deal with them in the morning. You should be able to tell when the almond milk is no longer “good,” but mine will always last at least 4 days in the fridge, if not longer. It will have an unpleasant taste and smell when it has gone bad. I’ve been using the same mesh bag for 3+ years, so I don’t have any experience with the other materials.
I’ve never made my own almond milk before. Can you use slivered almonds? Do you have to soak them? Also, I don’t have a vitamix but I do have a nutri-Bullet. Will it work in there?
I don’t think soaking blanched slivered almonds would be necessary. I’ve never tried the Nutri-Bullet, so please let us know how it works for you!
Try making this recipe with the leftover almond pulp. They are delicious! http://www.elanaspantry.com/vegan-almond-pulp-crackers/
Followed your recipe exactly, adding 1 T vanilla and 2 T maple syrup. Delicious! Will be enjoying homemade almond milk from here on out. Thank you!
[...] made a tasty batch of homemade almond milk! An amazing choice, it was like a liquid snack! Click here for the [...]
I love Almond Milk and love this recipe. It’s fast and easy. I had a hard time finding a nut bag and cheesecloth let some of the pulp through making my milk gritty, so instead I use old white t-shirts. They are thin enough to let the milk through but thick enough to hold all the pulp.
My son took the Elisa test and almonds were one of his delayed food allergies. Is there any other nut you would recommend to make the milk.
I’m now using Rice Dream milk (plain) is that a healthy choice?
You can use any nut or seed, as well as dried shredded unsweetened coconut, to make a homemade non-dairy milk. I find that store-bought milks all contain fillers and preservatives, so homemade versions are definitely the best choice, if you have that option.
I love the carafes in the picture. They seem the perfect size for a batch of almond milk. Who makes them???
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I make my own almond milk and love it, however after soaking the almonds I remove all the skins. I use the pulp on oatmeal and in cookies. Its great to be able to use everything, no water here.
That last comment was no waste here !
I was also wondering about the container or carafe. Do you know what brand it is?
Thanks!
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I’ve been drinking almond milk for about 6 months now. This is probably a dumb question, but will this still have the calcium and Vitamin D levels of the cow’s milk I left behind, like what I’m buying in the store?
Store-bought cow’s milk and almond milks will often have “added” calcium and vitamin D, but the homemade version will not.
do you know or do you know where i could find the nutritional information for homemade (strained) almond milk?
do you think (if you don’t know) it’s very similar to that of conventional (Almond Breeze – Unsweetened – for example) in terms of calories?
thanks
-zosia
Tried both varieties last night and you were right, just like anything homemade it tastes so pure and fresh! I LOVE the sweet option and would’ve never thought to put coconut oil in my milk! Just delicious!
Just made this, thank you so much for the easy-to-follow recipe! It’s so delicious and I can’t wait to have it with my homemade granola in the morning. The stuff I bought in the store had too much sugar. I added some vanilla to mine, squeezed it through a cheesecloth lined strainer, and it’s delightful. Thanks again for making this easy.
Hi There! What water filter do you use?
Can you freeze the almond milk? My husband and I work full-time plus, but my son is allergic to dairy, egg, and peanut. We are currently buying almond milk for him (he is 14 months), but I know it has a lot of preservatives in it. Making up a bunch and freezing it would be convenient, but I don’t know if it would turn out….
I have frozen some almond milk in an ice cube tray before, and while it may separate a bit when frozen, I assume it would thaw okay! (Just shake it well before serving)