Let’s get this out of the way: Yes, almonds can be milked. Not like cows. But by SCIENCE. By the end of the process, without really doing anything, the final product looks like milk. A strange Phenomenon.
Anyway, there’s a couple of things you need. If you read the Things to Buy post, you’ll know that I mentioned getting a Vitamix. If you don’t have one, a different, not as good high-powered blender will work, but you’ll need one that’s pretty powerful to chop the almonds.
All right, so this one is pretty simple.
Prep time: 5-10 minutes, though it’s also recommended to soak the almonds overnight.
- 1 cup of raw almonds. Costco currently has a 3 pound bag for around $11.
- 3-8 cups water. (I’ll explain the range below). Filtered. Filtered is better.
- Nut sack. And that doesn’t mean just males can make this. This is optional as well, but makes it look more like milk. Maybe you’re one of those people that drink that nasty Super pulp orange juice though, and maybe you’ll just leave it in. I don’t.
- High-powered blender.
- Soak the almonds overnight. You’re going to dump this water down the drain, so don’t worry about using Fiji here.
- Pour this water down the drain. Told you so.
- Put the water and almonds in the blender. Now here’s where you decide how almond-y you want your milk to be. If you like store-bought almond milk, you’ll want more water, since brands like Almond Breeze are only about 2% almonds. Personally, I go with 6 cups of water. Less water gets expensive, and more water makes it more, uh, watery.
- Blend, blend, blend! In the Vitamix, I start at a lower speed for about 30 seconds, then gradually increase it to high, for a total time of 3-4 minutes. The smaller the pieces, the better.
- Pour this mixture into the nut milk bag. Here’s where you get to milk it like a cow. Squeeze that bag until it’s drier than wet cat food, until you’re only getting drops. What’s left in the bag is almond pulp. I recommend saving that for almond flour, since this stuff is close to $10 a pound and you happen to get a decent amount as a byproduct. Bonus. You can freeze this pulp for a few months and save it for a big batch so you can get more than one cup of almond flour for your troubles. But there are plenty of other things you can do with it too.
- It looks just like milk now! Store this special milk in a container. And keep it refrigerated. I recommend Takeya pitchers since they’re airtight and can be stored on their side if you want. I’ve kept it for about 2 weeks so far without any trouble. Once I left it a little longer and it didn’t look safe to consume, so I tossed it out. Not the most scientific method, I know.
And you’re done! I add a little vanilla into the milk when I make things (Not directly into the pitcher since I use this as a milk replacement, and vanilla mashed potatoes are… Odd.) I’ll be using this almond milk for all kinds of recipes on this site in the future, such as protein shakes, smoothies, desserts, pretty much anything that normally uses milk. Even cheese.