After making soya milk, I naturally thought it was time to make almond milk. After all, I prefer almond milk to soy milk, since I've been buying it for a very long time. But it's not cheap so, I decided to start making my own with a little vanilla flavour. Since then, I haven't bought a box of the milk for some time now. This is certainly good news for my pocket lately, and my main motive for making almond milk regularly. So, if this does not motivate you also, I don't know what will.
Now, this milk is a favourite in my household. That is all my son has with his cereal almost every morning. The only thing that varies is the type of cereal. My son also prefers the vanilla flavoured almond milk with his cereal. I don't know why, but plain almond milk is not his thing, so we all have grown used to the vanilla flavoured almond milk. Like him, my wife and I also have our milk with cereal. However, I prefer it with the cereal mix I posted a while back. It is a combination of healthy grains and dried fruits. You should try this combo, you will definitely enjoy this healthy breakfast treat.
Talking about healthy. Almond milk is a very healthy option when it concerns milk. It is lactose free and free of additives. It contains vitamins E, vitamin D, calcium, and essential minerals (such as magnesium, phosphorus, zinc, magnesium and copper). It is therefore great for healthy skin and bones. It is also low in calories and contain no cholesterol.
Thus, this milk can help you prevent diabetes, reduce the risk of arthritis and osteoporosis, and help prevent high blood pressure and heart problems. So how does it taste? It tastes terrific, but don't expect it to taste like cows milk even though it has the same consistency as cow's milk. I was surprised the first time I tasted it but eventually I grew to love it more than cow's milk.
Almond Milk Recipe
Almond milk is not just easy to make, but economical too. The 300 grams of almonds which cost about about TTD $22.00 yielded 3.5 quarts of almond milk. That is like three and 1/2 cartons of milk from just the 300g pack of almond nuts. Talk about savings! Anyhow, with that said, here is how to make homemade almond milk. Start your blenders!
ALMOND MILK
Ingredients:
300g almonds, soaked in water (should yield about 3 1/2 cups)
14 cups water
2-3 tbsp. vanilla essence
Directions:
Soak the almonds in water overnight.
Place 4 cups of water to a 1/4 cup of almonds into the blender and blend until very fine.
Strain the blended almonds using a strainer and muslin cloth.
Squeeze out as much liquid from the cloth as possible. If you like, you can store the meal for other use. It can be added to quick breads or used to make crackers, cookies, etc. More on this later hint, hint 🙂
When finished, pour in bottles and refrigerate the milk until needed. And that is it.
Easy like Squeezy. But we at STC will always go a little further …..
I prefer to warm my almond milk and add a flavour before use.
Here's what I do.
Warm the milk with vanilla essence or extract over a low flame for about 5 mins. Do not leave it unattended. The milk should just be warmed and not left to boil. Boiling makes the milk curdle. You may also sweeten your milk if you like. I don't sweeten my almond milk because I usually add cereal and dried fruits to mine and get the natural sweetness from the fruits instead.
It is done. The milk has a light and regular milk-like texture.
Refrigerate and use in your vegan recipes. Enjoy!
Well there you have it a simple homemade almond milk recipe everyone can make and enjoy. Leave your comments about my almond milk recipe below.
How to Make Almond Milk
Ingredients
- 300 g almonds soaked in water (should yield about 3 1/2 cups)
- 14 cups water
- 2-3 tbsp. vanilla essence
Instructions
- Soak the almonds in water overnight.
- Place 4 cups of water to a 1/4 cup of almonds into the blender and blend until very fine.
- Strain the blended almonds using a strainer and muslin cloth.
- Squeeze out as much liquid from the cloth as possible. If you like, you can store the meal for other use. It can be added to quick breads or used to make crackers, cookies, etc. More on this later hint, hint 🙂
- When finished, pour in bottles and refrigerate the milk until needed.
Notes
Warm the milk with vanilla essence or extract over a low flame for about 5 mins.
Do not leave it unattended. The milk should just be warmed and not left to boil. Boiling makes the milk curdle. You may also sweeten your milk if you like. I don’t sweeten my almond milk because I usually add cereal and dried fruits to mine and get the natural sweetness from the fruits instead.
Ah gone 🙂
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Nice post. Read somewhere that excessive soy milk consumption could affect hormone levels!
Everything must be done in moderation, that’s why we have discovered the ability to extract milk from so many other places than just the cows!
Seriously! I thought it took a lot more almonds than that to make almond milk. You definitely inspired me here. Going to try this for sure. Thank you very much for this.
Vicki
I just googled some recipes and found this mention about salt:
Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat.
I personally try to limit salt in any food to be consumed. Any thoughts about this?
Vicki
Here’s an interesting look at Phytic Acid:
http://authoritynutrition.com/phytic-acid-101/
Vicki