Homemade Almond Milk

I stopped drinking store-bought almond milk, because conventional brands hurt honey bees, and all the “organic” brands I found carry carrageenan. I cannot in good conscience support the conventionally grown almond industry not only for the pesticide use, but for their unethical practices and treatment of honeybees. If you would like more information on this, please watch the film More Than Honey.

With that said, homemade almond milk is easy to make, requires less ingredients, and is made from almonds in whole form. It’s delicious and healthy!

1 cup organic raw almonds
4 cups water (I use filtered tap water)

A high-speed blender
A nylon straining bag (I purchased a nylon paint bag from my local hardware store, because it’s the same thing as a nut milk bag but less expensive)
A large bowl
A glass container to store the milk in

Note: If you want thicker almond milk, you can do 3:1 ratio of water to almonds.

1. Soak the almonds in water in a covered bowl overnight. I placed mine in the refrigerator. If not soaking overnight, soak during the day for approximately eight hours.

2. Rinse and drain the almonds, and then place in a blender.

3. Add four cups of water and blend well.

4. Wrap the almond milk bag over a large bowl and pour the mixture in. You may need to do this in batches. Squeeze and strain the milk out.

5. You can add vanilla and stevia to make vanilla almond milk or you can leave it plain. You can save the almond meal and dry it out for baking cookies and other treats. No need to waste anything.

6. Store the almond milk in a glass jar with a cover and refrigerate. It should last for 5-7 days. Enjoy!



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