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Making Almond Milk

Almond milk on rustic wooden table

I made almond milk for the first time and now that I’ve done it, I can’t believe I waited so long! I put off trying it because I thought it would be a big hassle. But I kept reading about how much better homemade almond milk tastes and how easy it is to make. What made me take the plunge was this video by Kris Carr, “How To Make a Classic Almond Milk“. She does a nice demonstration and I found it inspiring. I immediately went on and ordered a nut milk bag so I could try my hand at it.

After following the instructions in the video, I have a few tips to share.

First, I didn’t add dates but I did add a couple of drops of vanilla. It tasted wonderful without the dates but I would like to try it with dates also.

Second, I got the widest nut milk bag I could find on Amazon but it still wasn’t nearly as wide as the one she uses in the video. There was no way I could get it wrapped around the edge of a bowl. Which wasn’t actually a problem. I set the bag inside the bowl and it stood up well enough on its own. I poured the milk from the blender into the bag, tightened the bag’s drawstring, and raised it out of the bowl. The milk drained quickly through the bag. There wasn’t as much squeezing as I expected. I rung the last of the milk out of the pulp and from pouring out of the blender to the final sqeeze took about 90 seconds at the most.

Here’s where the problem came in. I wanted to store the milk in a quart jar. I put a funnel in the mouth of the jar and poured the milk from the bowl into the funnel. At least, that is what I intended to do. At least three fourths of the milk ran down the side of the bowl and out onto the counter. From there it spilled all down the cabinets and drawers and onto the floor. Very little from that first attempt made it into the jar! On the second attempt I poured the milk from the bowl into a large pitcher. Then, from the pitcher to the jar. I recommend placing the nut bag into a pitcher instead of a bowl. Or at least a bowl with a pouring lip. Then you can pour it easily into your jar or other storage container without making a huge mess.

I found the consistency of the pulp surprising. It wasn’t as fibrous as I expected and has a creamy texture. I could see right away that I didn’t want to throw it away. I put a big dollop of it in my breakfast smoothie. It added a wonderful richness and thickness that I look forward to using again. I put the remaining pulp in a small glass jar in the fridge. Here are some ways you can use the pulp.

Final tip – when rinsing the bag, just turn it inside out under a running faucet. It rinses clean in seconds that way.

The final product is so much better than store bought. It is richer with more flavor. Almond milk, as well as the pulp, is a good source of vitamin E. Vitamin E is one of the nutrients linked to depression. Drinking homemade almond milk is a delicious way to ensure getting adequate vitamin E.


4 Responses to “Making Almond Milk”

  1. tissa says:

    Great post! Now I feel like trying to do it!

    • admin says:

      Awesome! When I did it again, I used a little more almonds, like 1 1/4 cups instead of 1, with the 4 cups of water and I like it even better.

  2. Cathy says:

    Thanks so much for this! I’m in the Big City hoping to get some almonds today and try it out. Looks incredibly easy. I will see if I can get my grandkids to try some . . . 🙂 Btw I agree that using a bowl with a pouring spout would help with the spilling issue.

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