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.
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.
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!