Making Almond Milk

During a recent visit to check on a family member I spent time with a childhood friend named Louise.  Earlier this year Louise shared her fisherman stew recipe with me. On this visit we discussed almond milk. Louise uses vanilla flavored almond milk to make smoothies. I use unsweetened, as does Louise's sister Sharon.  I wondered aloud how easy it would be to make my own almond milk.

Several days later the idea returned. I did a little research. I would need:

• plain almonds
• water
• a nut milk bag*
• a blender or food processor

I used:

• 3/4 slivered almonds
• 5 cups water, total
• a homemade nut milk bag (a 20 inch square of voile, that I purchased from a local fabric store). The idea is not mine - I read about it on Nikki's Eating Vibrantly blog.

I soaked 3/4 cup slivered almonds for 24 hours. The following day I poured off the brown water and retained the soaked almonds. The soaked almonds were placed in  a blender with 4 cups of water.  I ran the blend on puree for approximately 2 minutes.

I placed the cloth square over a container and pour the almond water mixture into the container. The solids collected by the cloth square are gathered up and "squeezed" until no more fluid remains.

I yielded a quart of almond mils. The almond pulp can be used to make breads and other items.

Two taste testers told me that the milk tasted fresh and creamy. I used the milk to make smoothies. It was fun and I hope to make more milk again.  Now to try recipes featuring almond pulp.

Do you drink almond milks? Have you made almond milk? Have you used almond pulp to make dishes? Share your comments below.


Be well,
Technicolor girl

image created by Ink+ LLC