29th Mar 2016 EAT IT

DIY Almond Milk

Almond-milk_Marie-Chantal  I always have a jar of almond milk in my fridge for myself, next to the dairy options for the kids. It’s packed with vitamin D for glowing skin and free of hormones contained in regular, skim and soy milk. I found that popular Almond Milk brands contained nasty additives and sometimes even sugar in the unsweetened options!! Little did I know how easy it would be to make my own, so now I’ve brought it in-house and make a jar 1-2 times a week. It only lasts a few days in the fridge, so just make what you think you will drink.

Almond-milk9b Begin with a ratio of 1 cup almonds to 2 cups water. This makes a milk that is roughly the consistency of 2% milk. If you’d like a thinner milk, use more water next time; for thicker milk, use less.

Almond-milk8 Almond-milk4
DIY Almond Milk

Makes about 2 cups

What You Need

Ingredients
1 cup raw almonds
2 cups water, plus more for soaking
1 date (de-seeded)

Equipment
Bowls
Strainer
Measuring cup
Blender/food processor
Fine-mesh nut bag/cheese cloth

Instructions

  1. Soak almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they soak up the water. Cover with a cloth and let it sit  overnight, or refrigerate for up to 2 days. The longer the almonds soak, the thicker and nuttier the almond milk.
  2. Drain and rinse almonds. Drain almonds and rinse thoroughly under cool running water. The almonds should now feel a little soft. Discard water.
  3. Place almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
  4. Blend at high speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend for two minutes. The almonds need to be blended to a very fine meal and the water should be white and opaque. (If you are using a food processor, process for 4 minutes,  pausing to scrape down the sides halfway through)
  5. Strain almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Press all almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze with hands to extract as much almond milk as possible. This should produce 2 cups.
  7. Add the date Add the de-seeded date and blend again for a minute until fully blended.
  8. Refrigerate almond milk. Store the almond milk in sealed bottles in the fridge for up to two days.
Photography by Ieva Urenceva