Homemade Almond Milk

When I cut casein out of my son’s diet, I had to have a milk alternative.  So, we started trying things out, and I landed on Homemade Almond Milk.  I haven’t regretted it at all!

Homemade Almond Milk

1 c. raw almonds

8 c. water

1/2 tsp. salt

Cheesecloth (or coffee filter, which is what I used)

Vanilla (optional), I added 2 tsp because that is what my son likes.

Directions

Any Sweetener (maple syrup, agave nectar, artificial sweetener, sugar, cane sugar, etc.) can be used.  I only had regular sugar, so for 2 quarts, I added a little over a third of a cup. LOL…maybe went a bit too far on that, but he likes it!

Soak 1 cup of almonds in 4 cups of water overnight.  Drain almonds and rinse thoroughly.  If you have a blender, pour your almonds into 8 cups of fresh water (not what you soaked them in overnight).  Blend until the almonds are pulp.

Pour through cheesecloth, squeezing the milk into a bowl.  Blend again, adding salt, vanilla, and/or sweetener (or leave plain).  Store in a quart container in the refrigerator.  Shake before use.  It will last about a week.  It makes 2 quarts.

Super Easy

This was way easy to make.  I’m surprised.  It took some trial and error to get the sugar right.  N was pretty good about being my taste tester, even when I forgot to add the sugar!