Home Made Almond Milk

Home Made Almond Milk-1

Almond milk is a great, gluten-, dairy- and lactose-free alternative to cow’s milk.

You can buy it ready-made at the shops but it’s not hard to make at home. Moreover, this way, you know exactly what goes into it, which with this recipe is simply almonds and filtered water.

Begin this recipe by soaking the almonds for four to eight hours. This helps to soften the skins for easy removal if you wish; I often leave the skins on and sieve the almond milk a few times instead. Soaking almonds also makes the almonds release an enzyme that makes the almonds easier to digest.

Almond milk works really well in smoothies, cereals and porridges but can also be used in almond flavoured biscuits and cakes.

This recipe will keep in the fridge, covered, for three to four days so you can make up bigger batches in advance. Simply shake the milk gently before serving to disperse any sediment that may have settled.

Home Made Almond Milk
 
Easy peasy home made almond milk
Author:
Recipe type: Breakfast, Snack, Drink
Cuisine: Australian
Serves: 3
Ingredients
  • 1 cup raw almonds
  • 1 cup filtered water plus 1 litre more
Instructions
  1. Soak raw almonds in one cup filtered water for 4-8 hours.
  2. At this point you can skin the almonds if you wish, or leave the skins on.
  3. Drain the almonds of the water and then add to blender.
  4. Add one litre water (1000mls) and then blend for one to two minutes.
  5. Strain almond milk through sieve into large jug capable of holding 700-900 mls liquid.
  6. Repeat one to two times until there are no traces of almond skin left in the milk.
  7. Use as desired. Cover and store remaining milk in the fridge for three to four days.

Comments

  1. Jen says

    Hi Christina,

    I’d love to make my own almond milk. One question – is there a problem with using regular tap water? Why use filtered?

    Thanks!

    • says

      Hi and thanks for your comment. There’s no problem with using regular tap water. I have a filter jug at home because I prefer the taste so that’s what I use. Regular tap water is fine, too.

Leave a Reply

Your email address will not be published. Required fields are marked *


− 4 = two

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: