There’s something so incredibly satisfying about making your own homemade almond milk from scratch.
The creamy texture and nutty taste is delicious and it’s a great choice if you want to avoid or cut down on dairy products. I’m personally not a fan of processed homogenised milk (I’m ‘ahem’ old enough to remember when milk still came with the cream intact at the top of the bottle!) and choose not to use it.
And whilst store bought almond milk is ok (ish), it generally contains preservatives, so I decided to bite the bullet (or almond!) and make my own.
Almond milk is often seen as a modern addition to the whole food scene, but like many things, it’s more that this wholesome, creamy milk has been forgotten about until recent years.
Almond milk actually goes way back to at least the Middle Ages, where it was a staple of medieval kitchens (to balance out all that real ale perhaps:)).
It’s even featured in medieval cookbooks, such as, wait for it, this is a mouthful – ‘The Fyrst Boke of the Introduction of Knowledge Made by Andrew Borde, of Physycke Doctor. a Compendyous Regyment’ .
So we really can’t take 21st century credit for it!
We can, however, still enjoy the simple process of making it ourselves.
Homemade almond milk is actually very easy to make, plus it’s packed with nutrients from calcium, iron and magnesium to phosphorus, potassium, sodium and zinc. For most people, it’s also much easier to digest than modern, processed cow’s milk.
In 3 words, almond milk is nutritious, nutty and nourishing.
Here’s how to make homemade almond milk yourself….
How To Make Homemade Almond Milk
- 1 cup almonds, soaked overnight in water, with a pinch of salt
- 3 cups filtered water
Place the almonds in a bowl of water, add a generous pinch of salt, cover with a clean cloth and leave to soak overnight. The almonds will absorb the water and become plump. Don’t skip this soaking stage, as it helps remove a lot of the phytic acid in almonds, which can interfere with mineral absorption.
Drain your plumped almonds in a strainer and rinse with pure water.
Pop your almonds in a blender and add 2 cups of water (again filtered is always best).
Blend your almond and water mixture for a few minutes until you have a fine, whitish smooth and creamy meal like texture.
Strain the almond mixture into a wide rimmed jug or bowl through a strainer lined with cheese cloth or muslin. Press down on the almond meal or twist the muslin shut to extract as much of the milk as you can.
If you prefer your drinks a little sweeter, you can add a little honey, or other natural sweetener, to your almond milk at this stage. This is optional.
Voila! Pop you almond milk in the fridge in an airtight container and you’re done. Keeping it in an airtight container prevents bacteria getting inside, which can turn almond milk bad quite quickly. Stored like this, your almond milk should remain fresh for up to 2 days or so.
Have you tried almond milk? What’s your verdict?
More almond recipes for you: