Who of us have always wondered how they milk an almond? I’m sure all kinds of pictures come to your head, but seriously, how do they milk an almond?
Ok so making homemade almond milk is not as hard as milking a cow, but it can be if your like me. Fortunately I’ll tell you what not to do 🙂 I did it the hard way the first time I ever attempted this (with a cheese cloth). While I would love to say working out arms would have helped with this, I can only assume milking a cow is easier. I would say for your sanity, use a nut bag.
Homemade Almond Milk
Growing up I was a huge milk drinker. I was all about the cereal life, and the whole milk just came with the territory. As I got older, the milk started to really fire up my acne, so I had to cut back.
Fortunately I discovered almond milk and all was right with the world again. While almond milk from the stores can be awesome and time saving, a lot of them are loaded with sugar and added gums that defeat the purpose of staying away from whole milk.
What’s great about making your own milk at home – you know what’s going in. That also means you can switch it up with cinnamon, coconut nectar or anything else for a rich flavor. I use this almond milk when I am making Birchbenders paleo waffles, and it really gives it a nice crispy texture. This is my go-to with waffles or any other dish requiring milk.Print
A dairy-free homemade almond milk recipe that is refined sugar free and free of fillers that are found in conventional store almond milk.
- 1 cup almonds
- 1 whole vanilla bean
- 2 dates
- 1 tbsp. cinnamon
- Soak the almonds in an airtight container (mason jars work great) for 24 to 48 hours. Cover the almonds completely in filtered water. The longer you soak, the easier it is to chop them up in the blender. Once you are ready to start making the homemade almond milk, filter out the water, and rinse the almonds off.
- Place the almonds, chopped up vanilla bean and dates in the blender with 3 1/2 cups of water (you can add more if needed). Blend for about 2 minutes.
- Place a cheese cloth (or a nut bag, I highly suggest a nut bag from experience) over a milk jar and begin squeezing the bag to get all of the “milk” out. Once you have squeezed all of the “milk” out, save the remaining shreds from the almonds as you know have yourself some almond meal 🙂
- Run the milk one more time through a cheese strainer to get any additional almond pieces out. Store in the fridge overnight. Milk is good for about 3 to 5 days in the refrigerator.