Making your own almond milk – easy recipe
Making your own almond milk
There is something special about making your own basic things. I love making my own harissa for instance which is so easy to do. But also this almond milk is perfect for creating your own version.
I started looking at the ingredients on boxes and cartons some years ago when I first did my first whole30. I was kind of shocked to find out what was in it. And while you can find decent brands that carry a sugarfree almond milk, I thought it would be fun to try and make my own.
Making your own almond milk is seriously easy to do. The only thing required is water, almonds and maybe something like dates to sweeten it a tiny bit.
That last is optional of course.
With or without skin
The first time I made the almond milk, I used white almonds. But the second time I only had almonds with skin in my cupboard and decided to try that as well. The good thing is that both worked equally well. If you take a look at the photo, you see little flecks of brown in the leftovers.
A question I get asked a lot is what to do with the almonds that are left after draining the milk. Now the good thing is that you can dry this and use as almond meal for cookies or something similar. If you spread it out over a baking tray and dry in an oven at around 80-100˚C that would work well.
If you like your almond milk slightly sweet than it is delicious to add a few dates and/or a bit of vanilla extract to it as well. I use medjool dates which are a bit softer than regular dates. I remove the pit and let the dates soak for a few minutes in the blender before I turn it on and blend everything together.
That way the flavor gets incorporated just slightly better. The almond milk I use for just any kind of smoothie or it works perfect in baking as well. It keeps in the fridge for around 3-5 days. Make sure you use a clean bottle for storing it.
I haven’t tried to sterilize it yet. As you don’t warm the milk I’m not sure you can. But if anyone has tried this let me know!
Making your own almond milk
- 250 gr white almonds or use almonds with skin on
- 1 ltr water preferably sterilised or boiled and cooled water
- pinch salt
- 3-4 dates pits removed
- 1/2 tsp vanilla extract
- Soak the almonds in cold water for at least 8 hours. This will make you have more milk in the end.
- Once they have soaked, drain them and put them in a blender and add a liter of water to it. Add the dates and a pinch of salt and the vanilla extract and blend everything together for about 3 minutes. in the meantime prepare a colander with a cheesecloth inside over a big bowl. Once the almonds have sufficiently turned, add it into the prepared colander and let it drain. Once it looks dry, put the corners of the cheesecloth together and squeeze it. You’ll be surprised how much more liquid will come out.
- You can keep the almond milk in a sterilized jar for about 4-5 days in the fridge.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
We found out my youngest son (the baby) has milk allergies so we switched to almond milk. I didn’t realize it was so easy to make yourself! I buy the unsweetened version at the grocery store, but homemade is always better! I’m going to try this.
Let me know how it goes. I love making it and it’s really incredibly simple!
can you use almonds with skin on it?
Good question.. I have not tried it with skins on. I think the soaking will probably not be as efficient when you use the almonds with their skins on but maybe it doesn’t make a difference. Really not sure. I think I have some almonds with skin so I’ll try it out and let you know!
thansk so much. looking fwd to seeing your update 🙂
i make my own almond work with nothing added just almonds & water. i love it so much more & i make it with skins on the almonds
Ah thanks Karen! Good to know you make it with the skins on.