Guess who made her own almond milk at the weekend?
I had wanted to make it for a while, but I kept putting it off. I thought it would be really difficult, but in actual fact it’s really simple. So here’s my step by step guide to making your own almond milk.
1. Soak 2 cups of almonds overnight or for at least 8 hours. Place the almonds in a bowl and cover with an inch of water. The longer you soak the almonds, the creamier the almond milk will be.
2. Drain and rinse the almonds. Use cold water to rinse the almonds which should be quite soft if you pinch them.
3. Blend almonds and water. Put the almonds in the blender with 4 cups of water and blend until the almonds are broken down.
4. Strain the almonds. Pour the mixture into a nut milk bag (I use this one from Lovetree products) and squeeze or twist the bag until the liquid comes through the bag and you’re just left with the almond meal.
5. Refrigerate the almond milk. Store the milk in a air tight container. It usually last between 2-3 days.
If you like your almond milk sweeter then you can pick a sweetener of your choice, but I usually only use my almond milk in porridge so I don’t need it to be very sweet because whatever porridge toppings I use will do that for me.
There’s also lots you can do with the almond meal whether it be adding it to energy balls, nut bars or smoothies. I just put mine in the fridge for now until I decide what to do with it, but I’ll write another post about it when I make my mind up.
Most plant based milks come in either plastic bottles or cartons with plastic tops, so making your own is a great way to cut down on your waste while also cutting out any additives that can sometimes be added to it.
Have you ever made your own non-dairy milk before? I’d love to hear your recipes.