How to make Almond Milk at home
User Reviews
5
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Prep Time
8 hrs
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Cook Time
15 mins
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Total Time
8 hrs 15 mins
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Servings
2 cups
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Calories
184 kcal
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Cuisine
American
How to make Almond Milk at home
Description
To make almond milk at home, raw almonds are soaked overnight to soften them. Optionally, they can be blanched by boiling briefly and peeling the skins for a smoother milk. The almonds are then blended with water and a pinch of salt, plus sweetener as preferred, to achieve the desired creaminess and flavor. Blending is done in cycles to ensure thorough processing, with additional water added to adjust consistency.
The mixture is strained through a cheesecloth or nut milk bag to separate liquid from pulp. The extracted almond milk is creamy and mild, suitable for drinking directly or using in recipes. The leftover pulp can be incorporated into Indian curries, soups, dals, or used to make almond pulp cookies, minimizing waste.
The almond milk can be stored in the refrigerator for four to five days. Blanching almonds before blending affects texture and appearance but is optional. This homemade almond milk offers control over sweetness and ingredients compared to store-bought versions.
Blanch almonds by boiling soaked nuts for one minute, then cooling quickly to loosen skins for peeling.Peeling almonds before blending results in a smoother, lighter-colored milk.Use the leftover almond pulp to add creaminess to dishes like Indian curries, soups, dals, or to make cookies.Store finished almond milk in the refrigerator for four to five days to maintain freshness.Adjust water quantity during blending to achieve your preferred milk consistency.
Ingredients
- 1/2 cup almonds or raw almonds, blanched
- 1.5 to 2 cups water
- salt tiny pinch
- sweetener to taste
Instructions
- Soak the almonds in enough water overnight. I keep them on the counter for a few hours and then refrigerate.
- Drain and wash the almonds. Add boiling water to the bowl and let sit for 5 minutes.
- Drain, wash, add the almonds to the blender. Add 1 cup water.
- Blend for a few minutes for 2-3 cycles. Add 1/2 to 1 cup more water + salt + sweetener. Blend blend. I usually add 1/2 cup to make a creamy almond milk to use in chai or coffee. Add more water to preferred consistency.
- If using blanched almonds, you can strain the almond milk through a strainer or cheesecloth lined sieve or nut milk bag. Use a spoon to press when the strainer is full, remove pulp from the strainer and strain the remaining milk.
- If using unpeeled almonds, strain through a nut milk bag or cheesecloth lined sieve. Squeeze to remove as much milk as possible.
- Use the pulp to add creaminess to any of the Indian curries, soups or Dals. Or make almond pulp cookies,
- Store in the refrigerator for 4 to 5 days. If you don't use up the milk within 4 or 5 days, freeze into ice cubes to use to add to smoothies, curries etc, or make almond milk yogurt from my cookbook.
Notes
- Blanch soaked almonds by boiling for 1 minute, then cool and peel skins for smoother milk.
- Peeling almonds before blending improves milk’s texture and color but is optional.
- Leftover almond pulp can be repurposed in Indian curries, soups, dals, or used to make cookies to minimize waste.
- Store homemade almond milk refrigerated for 4 to 5 days to preserve freshness.
- Add water gradually when blending to adjust creaminess according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 160mg | 7% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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