Homemade Almond MilkDifficulty: Easy
If you have a high-powered blender, making almond milk is a breeze. It’s also delicious, and not filled with the many additives of traditional store-bought nut milks. It’s also absolutely necessary to use homemade almond milk if you want to make homemade almond milk yogurt. You also want to invest in a good nut milk bag (I like this one) that can withstand some good squeezing and twisting.
I tend to double this recipe, as most of my milk goes straight into the Instant Pot to make yogurt. However, the milk only lasts a couple of days, so make what you’ll drink or use somewhat quickly.
1 cup raw almonds
6 cups water
- Soak 1 cup of almonds in 2 cups of water. Refrigerate at least four hours, or overnight.
- In the morning, thoroughly drain and rinse almonds.
- Pour soaked almonds and 4 cups filtered water into a Vitamix or other high-powered blender. Blend until well pulverized – probably a couple of minutes.
- Top a medium sized pot with a medium sized strainer (like this one) so the strainer sits at the top of the pot. Open the nut milk bag and place in the strainer. This gives you a working surface for your bag. Carefully pour the milk mixture into the bag. You may need to do this in batches. Some of the milk will sift through the bag and the strainer but most of it will need to be squeezed out. Starting from the top, gently squeeze the milk out of the bag until most of it is out. You will need to increase the pressure and squeeze like crazy to get the last of the milk out. Squeeze until you can squeeze no longer!
- Carefully pour your milk into a container (I love these), refrigerate, and enjoy!