Almond Milk Tutorial

I’ve been buying almond milk for quite awhile and the it’s not only expensive, but the companies that manufacture it chalk it full of added sugars, chemicals and preservatives. There are enough chemicals in everything else I come in contact with in my day to day life, I don’t want any in my almond milk. So I thought screw it. I’m making my own. It’s extremely easy to make and tastes awesome. So you should try it out. 

First you’ll need 1 cup of raw almonds. Soak the almonds overnight in filtered water with 1 tsp of apple cider vinegar. Nuts contain phytic acid which binds to minerals in the Gastrointestinal tract inhibiting mineral absorption which can lead to mineral deficiencies. Nuts also contain enzyme inhibitors which get neutralized during the soaking process, which increases absorbability of nutrients contained within the nuts.  

After about 8 hours rinse the nuts and place them in a blender with 4 cups of filtered water and blend for about a minute. 

Once you’ve blended the almonds and water get a jug with a wide opening, you’re going to have to strain the almond milk to separate the almond meal from the milk, I use turkey stuffing bags but I’ve seen people use cheesecloth, or a very fine strainer.  

Once you’ve strained the milk through you’re going to have to squeeze the stuffing bag to get all of the milk that is stuck in the almond meal out, be careful, it shoots out everywhere if you’re squeezing too hard. Ha.

Don’t throw out the almond meal, you can use that as well. I’ll let you know how at the end of this post.

You’re left with 100% natural, chemical and preservative free almond milk full of calcium, omega 3 fatty acids, fiber and phosphorus. I add a bit of stevia and some vanilla to mine but it tastes great unsweetened too. 

Put the almond milk in an airtight bottle like the one I’ve got and store it in the fridge. You can buy the bottle pictured at Ikea for pretty cheap. The milk will keep fresh for about 4-5 days, possibly longer. Use your own judgement, if it smells off don’t drink it. 

Now for the almond meal (almond flour). Preheat your oven to the lowest temperature possible. If you have a dehydrator you can use it for this as well. Line a cookie sheet with parchment paper and bake the meal for about 4-5 hours until it’s dry. Once it’s dry you can use a food processor or a magic bullet to blend it into a fine powder and store it in a cool dry place. You can use it for baking or add it to shakes for protein. 

Booyah. Almond milk.