…..when you can make your own anytime you want it!
Now, in this family, we go through almond milk FAST – mainly in our daily Shakeology shakes and with cereal. (YUM!) We used to get our almond milk in a 2 pack from Costco for just over $8 (or $4 for each carton). WELL, a couple months back, we invested in a Vitamix, AND, in the recipe book that came with it, there was a recipe for almond milk! Turns out, it’s as simple as simple comes to make it. SO, thus began my almond milk making endeavor. Seriously, it’s SO simple….
First, pick up some almonds. I like to buy in bulk and get the 3lb bags from Costco for $16.
Then, I soak them in water for anywhere from 30mins to overnight. Soaking isn’t necessary since the Vitamix pulverizes everything so easily, but I like to “rinse” or “clean” them just a bit. (I think it yields a smoother, cleaner tasting milk) Once soaked, discard water.
Place in blender. The Vitamix recipe book almond milk recipe calls for 1 cup of almonds to 3 cups of water. After making it this way a few times, I realized I like my milk thinned out just a tad more, so I up the water amount to closer to 3.5 cups per cup of almonds. Even by “thinning” the milk out with the extra water, this recipe produces almond milk that’s stronger, and more almond-tasting than our previous store bought milk! If using a vitamin, blend on Variable slowly increasing to level 10, then on High for 40-60 secs or until everything looks adequately blended.
Here’s what it’ll look like all blended up:
Next, strain the almond milk through a nut milk bag or yogurt strainer. I use a nut milk bag (purchased on Amazon). It looks like a super fine mesh or cheesecloth drawstring bag. Now, some recipes say to just pour the milk into the bag and let it naturally drain through. Well, I’m just too darn impatient to sit around waiting all day for it to drain on its own! So I let the bulk of the milk drain through for a couple minutes, then – while holding the top of the bag shut – gently twist and squeeze the rest of the milk out. All that’ll remain is the almond pulp in the bag. (discard pulp and thoroughly wash nut milk bag for next use)
This whole process is truly SUPER simple! I’m just trying to outline every step….it really takes just a matter of minutes start to finish. And, you’re left with fresh, amazingly tasty, homemade almond milk! I store my milk in a sterilite secure top closure pouring jug in the fridge …each batch usually only lasts 2-3 days 🙂 Maya approves of it too!!
P.S. Cost-wise, I’ve figured out that store bought almond milk runs about $0.50/cup. My home-made milk runs closer to $0.78/cup. Yikes! BUT…..I’m LOVING the fact that there are NO extra ingredients in this. It’s amazingly smooth tasting, has an intense almond flavor, and is FRESH. No preservatives to hold its shelf life (as found in store bought almond milks), and I can make it whenever I want 🙂 I can also play around with the flavor profile – increasing or decreasing the water I add to it (store bought almond milk definitely tastes more watered down compared to “my” version, lol), and I plan on trying a vanilla version soon using pure vanilla extract. Hey, if Maya loves it, I must be doing something right, right?
* I fully intend on doing an organic version in the future….but those organic almonds are just SO pricey! (like 2x’s the cost….)
Overall review….Both Marv and I (and apparently Maya too now) are loving our homemade almond milk! I’ve had many cooking/baking/experiementing flops lately. Thankfully, this was not one of them! 😉