How to Make Almond Milk

How to Make Almond Milk

    If you want to give up consuming dairy but don’t want to completely renounce your milky coffee, then you could try almond milk. Yes, you can buy it at the grocery store, but you can also learn how to make almond milk at home and know that what you’re having is the real, honest, healthy deal.

    I am starting to put more and more stock into homemade foods, rather than getting them from the store. If you’re on a diet or want to turn the page to a healthier lifestyle, then you can learn how to make almond milk at home, too. It’s not a very complicated process, but you do need to start planning two days before you want to make it. You can actually use the exact technique if you want to make cashew milk, for a wider variety of milk types in your home!

    Almond milk doesn’t offer the exact same health benefits as dairy milk. But it does offer plenty of perks! It has less than half the calories of whole dairy milk (60 versus 146). It’s high in healthy fats which keep your heart healthier and help prevent high blood pressure. It does keep your bones stronger thanks to its calcium and vitamin D content. Thanks to the vitamin E in almond milk, your skin will look better, and the milk won’t impact your blood sugar levels.

    How to make almond milk in 7 easy steps

    1. Gather your ingredients

    First of all, you’ll need almonds, of course. The idea here is not to make too much milk at one time, because it doesn’t keep for too long in the refrigerator, about two days. The almonds need to be raw, preferably organic. Salted and fried almonds dramatically alter the texture and flavor of the almond milk.

    You’ll also need some water, and you’ll use a ratio: one cup of almonds needs two cups of water.

    You can add some extra ingredients like honey (much better than sugar) or even maple syrup. But you can add those in when you drink the milk anyway.

    When it comes to equipment, the blender is a must! A measuring cup, as well, to make sure you’re following the ratio. You’ll also need a fine-mesh nut bag or a cheesecloth, a strainer, and some bowls.

    2. Soak the almonds

    If you soak the almonds in for one night, the milk will turn out OK. If you give them an extra night to soak, then the milk will turn out even better. Just remember, if you pick the latter option: you should change the soaking water after the first night.

    Place the almonds in a large bowl and cover them with water. They will become plumper as they absorb the humidity. Cover the bowl with a cloth and leave them on the counter, at room temperature – only if for a night. If you leave them to soak for two nights, put them in the fridge.

    3. Drain the nuts

    Throw away the soaking water and rinse the nuts under a cool water stream.

    4. Measure the almonds and water

    Use the measuring cup to measure the almonds. Then measure the double quantity of hot water and place them all in the blender.

    5. (Optional) Add flavorings

    You can add a pinch of salt, some vanilla extract, or some honey if you want. For the first time, I recommend you make the almond milk without seasoning and other flavorings and see how you like it and if it needs anything more.

    5. Break up the almonds

    Pulse a few times at the highest speed of your blender to break up the almonds. Then turn on a lower setting and blend continuously for about two minutes. This will leave you with a fine almond meal.

    6. Strain the almond meal

    Place a bowl on your counter and then strain the fine almond meal through the cheesecloth. Press all the almond milk from the almond meal. Twist the cloth around as hard as you can. You can use the almond meal that’s left in smoothies or on your oatmeal. Waste not, want not!

    7. Sweeten

    If you need the almond milk to be sweeter, add honey or other flavorings.

    And that’s how to make almond milk at home.

    I’m a pop culture nerd who thinks too much about fried bacon, Buffy the Vampire Slayer and life, the Universe and everything. I love food and sometimes you can see that on my hips, but I don't care that much about that.
    What I do care more about is trying to eat healthier, even though I admit that I like to indulge in my food fantasies. I’m addicted to puns, so forgive me for that when you read my articles. I now know too much about nutrition to be fun to hang out with. So long and thanks for all the fish-based omega-3 fatty acids.

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