almond milk

How to make almond milk-homemade almond milk recipe-almond milk (step by step with photo)

homemade almond milk

Almond milk is plant milk with a creamy texture and nutty flavor. Almond milk is delicious, healthy and economical.
Homemade almond milk tastes much better than store bought.
Almond milk is a great option for those who are dairy-free.

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Homemade almond milk recipe-almond milk (step by step with photo)

Method:

Soak the almonds in pure water overnight or up to 48 hours in a fridge.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Place the almonds and pure water in a blender.

Blend at the highest speed until the almonds broken down to a very fine smooth and creamy texture.

Strain the almond mixture into a large bowl through a line the strainer with the opened cheese cloth.
Gather the cheese cloth around the almond meal and twist close.
Squeeze and press with clean hands to extract as much almond milk as possible.

**you can use whole milk for maximum nutrition or strain for a smoother, commercial-style milk.

Almond milk should be white and opaque.

homemade almond milk

Pour the almond milk back in the blender with sweetener and blend again until smooth and creamy.

Pour into glass jar and store in a fridge for up to 3 days.

Notes:

The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is.

The dehydrated almond meal can be kept for 2 months and can be used in recipes in place of flour.

homemade almond milk recipe

Prep time: 2 min soaking time- 12 hours
Cook time: 10 min Serves: 4 cups

Main Ingredients: Almonds and water

Cuisine: Fusion

Recipe Type: Beverages

Level of cooking: Easy
Author: Swati Paathak

Equipment

Bowls
Strainer
Measuring cup
Blender or food processor
cheese cloth

Ingredients

1 cup raw almonds
4 cups water, plus more for soaking
Sweetener of your choice, to taste (optional)

Method:

Soak the almonds in pure water overnight or up to 48 hours in a fridge.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
Place the almonds and pure water in a blender.
Blend at the highest speed until the almonds broken down to a very fine smooth and creamy texture.
Strain the almond mixture into a large bowl through a line the strainer with the opened cheese cloth.
Gather the cheese cloth around the almond meal and twist close.
Squeeze and press with clean hands to extract as much almond milk as possible.
Almond milk should be white and opaque.
Pour the almond milk back in the blender with sweetener and blend again until smooth and creamy.
Pour into glass jar and store in a fridge up to 3 days.