Friday, December 28, 2012

Making Raw Almond Milk From Scratch

I love making my own almond milk. It's so incredibly easy. The best part is when my  two year old runs over when he sees the strainer to set things up and do his part. It lasts only 4-5 days, but it's usually all gone by then. Not only does it taste better than boxed almond milk, it doesn't have any odd additives that make you stop and think....what is that doing in my milk? Here's a great article by The Primal Parent on store bought almond milk additives. Try it, you may get addicted. 


  • 1 cup almonds (soaked overnight or at least 6 hours)
  • 6-8 cups filtered water
  • 1/2 tsp lecithin
  • 1 tsp vanilla extract
  • 4 drops liquid stevia (or substitute with 2 dates, pitted and soaked with almonds overnight)
Note: all ingredients after water are optional. If you don't want to have to shake your milk all the time, lecithin helps it not separate and gives it a more creamy taste. The rest are just to your taste.
Soaking is also optional, but it helps get rid of some of the phytates, helps soften them, and begins the sprouting process with can increase the digestibility and nutrient content of your milk)

Get your blender ready. I love my Ninja, it's amazing!
Dump all your ingredients in and blend on high for up to 3 minutes. I just go by the look and then strain.
Use a metal strainer placed over a funnel to strain your milk either into a bowl or directly into a jar. You can also use a mesh bag but it gets pretty messy.
After straining all your milk, dump your almond pulp onto a cookie sheet to dry or keep in a cup in the fridge. I use mine in cookies, oatmeal, etc. 

Cap your almond milk and put in fridge for up to 5 days. Having a very clean jar to begin with helps the milk last longer. Mine usually lasts anywhere from 3-5 days. Enjoy! 

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