Homemade Almond Milk

I've been drinking almond milk for many years and until recently, the store-bought versions.

I personally prefer almond milk because I don't like dairy milk. My kids drink dairy milk.

Even with almond milk, I don't drink much of it but use it in my smoothie every day.

As I've started to make more things at home rather than buying at the store, I've learned that almond milk is one of the easiest.

It's so easy! Unlike sourdough. I'm glad there are people who do the sourdough thing but it's not for me. I made a starter which seemed successful and never got any recipes to rise.

I haven't even added any sweetener to my homemade almond milk but this is an option for a sweeter version. You can either add vanilla or even dates (yum).

Soak 1 cup of almonds in a jar of (filtered) water overnight. I use these almonds from Almond

Steps:

Cow and I get a great yield.

-l've even eye-balled what seems to be less than 1 cup and gotten a great yield.

Notes:

1. l've let them soak for longer, I try to get at least 24 hours

2. Pour the soaked almonds into a strainer, I use stainless steel colanders

3. Pour the almonds into a blender. I use this blender which is also our food processor and smoothie blender

4. Fill the blender with fresh, filtered water

5. Blend on milk setting

6. I rinse the jar where the almonds were soaking, then use that same jar here.

7. Set the wide-mouth funnel into the jar with cheesecloth

8. Make sure you either hold or pin the cheesecloth to the edge of the funnel, or it will just fall into the jar from the weight of the milk and almond pulp

9. Initially the milk flows freely. When it slows down, then I squeeze the cheesecloth to extract the rest of the milk

10. I usually do two jars of soaked almonds at a time and I get about 50 ounces of almond milk!

I save the almond pulp. I eat it as a snack with peanut butter drizzled on it. We have some upcoming recipes for other uses, so stay tuned.