How To Make Almond Milk At Home Recipes

ALMOND MILK

Steps:

• Put the almonds in a large bowl and cover with water, then cover the bowl and leave to soak overnight or for at least 4 hrs.
• The next day, drain and rinse the almonds, then tip into a blender with 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
• When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.

SIMPLE ALMOND MILK

Steps:

• Put almonds in a bowl and pour enough water into bowl to cover almonds; soak for 8 hours to overnight.
• Pour soaking water out of bowl and combine almonds, 8 ounces water, and dates in a blender. Blend on high for 30 seconds. Add remaining 8 ounces water and blend for 30 seconds more.
• Pour mixture through a nut milk bag into a large bowl, massaging the bag until all the liquid is through.
• Spread remaining almond meal in the nut milk bag onto sheet on dehydrator tray to dry, grind in coffee grinder, and use as almond meal.

ALMOND MILK ICE CREAM

Steps:

• *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

HOW TO MAKE ALMOND MILK AT HOME

Steps:

• Soak your almonds in a bowl of water overnight, or for up to 24 hours. (The almonds will absorb water and become plump and softer)
• Drain the almonds and place in a high-speed blender along with the water, sea salt, and dates.
• Blend until smooth.
• Pour the mixture into your nut milk bag with a large bowl underneath to catch the milk. Push the liquid gently through the bag (not too hard! You don't want to break the bag.)
• Pour into a large jar or container and store in the fridge for up to a week.

HOW TO MAKE ALMOND MILK

Steps:

• Place raw almonds in a bowl and cover with cold water. Allow to soak overnight up to 48 hours, then drain and rinse. If soaking longer than overnight, change the cold soaking water every 12 hours.
• After soaking, drain and rinse the almonds. Do not peel the almonds; according to my recipe testing, keeping the skins on actually helps to reduce the grittiness of the almond milk (counter intuitive, I know!). Combine soaked almonds and 4 cups of filtered water in a blender.For a whole milk texture, I use 4 cups of water to 1 cup almonds. For a thinner texture, feel free to add more water-- you can adjust the texture to taste. The more water you add, the lower in fat the milk will be per serving; however, you don't want to add too much liquid or it will turn watery. Best to add water in small batches till the texture seems right to you.
• Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain. If desired, add sweetener, vanilla and/or salt to taste, then blend again to combine (if using a date, make sure you blend till it's completely pulverized). Feel free to adjust the sweetness to taste.
• Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut milk bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free. I usually strain the milk into a quart mason jar, which works perfectly with the 4 cup to 1 cup ratio of water to almonds.
• If using a mesh strainer, you will need to agitate the solids a bit to help all the milk drip through. I don't scrape them (this can push the solids through the strainer), but I do gently stir and move the solids around to make room for the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through.
• Transfer milk to the refrigerator and chill thoroughly. It should keep for 3-4 days if refrigerated. I usually shake mine a bit before pouring to make sure it's well blended.
• Once you're finished straining the milk, you will have a small amount of leftover almond pulp. This can be discarded or dehydrated into almond flour and used as a gluten free breading for fish or chicken or mixed into baked goods. To do this, first adjust your oven to the lowest heat setting. Place the leftover almond pulp in a mesh strainer for about 30 minutes to allow any remaining liquid to drain off.
• With a rubber spatula, spread the pulp as thinly as possible onto a baking pan lined with parchment or a silicone baking sheet. Place in the oven at 200 degrees.
• Allow the paste to dehydrate for a few hours up to overnight. Check every couple of hours; when the meal hardens into a dry sheet, it's finished.
• Break up the dehydrated paste and pulverize using a food processor for 1-2 minutes. You can also use a fork, but a food processor will give you a much finer grind.
• You will be left with about ½ cup of almond flour.
• Use almond milk anywhere you would use regular milk-- in coffee or tea, on cereal, or as a milk substitute in recipes.

HOW TO MAKE ALMOND MILK AT HOME

Steps:

• Soak the almonds in enough water overnight. I keep them on the counter for a few hours and then refrigerate.
• Drain and wash the almonds. Add boiling water to the bowl and let sit for 5 minutes.
• Drain, wash, add the almonds to the blender. Add 1 cup water.
• Blend for a few minutes for 2-3 cycles. Add 1/2 to 1 cup more water + salt + sweetener. Blend blend. I usually add 1/2 cup to make a creamy almond milk to use in chai or coffee. Add more water to preferred consistency.
• If using blanched almonds, you can strain the almond milk through a strainer or cheesecloth lined sieve or nut milk bag. Use a spoon to press when the strainer is full, remove pulp from the strainer and strain the remaining milk.
• If using unpeeled almonds, strain through a nut milk bag or cheesecloth lined sieve. Squeeze to remove as much milk as possible.
• Use the pulp to add creaminess to any of the Indian curries, soups or Dals. Or make almond pulp cookies,
• Store in the refrigerator for 4 to 5 days. If you don't use up the milk within 4 or 5 days, freeze into ice cubes to use to add to smoothies, curries etc, or make almond milk yogurt from my cookbook.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.