Way back 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
Cheese cloth (or coffee strainer, which is what I used)
Vanilla (optional)…I added 2 tsps because that is what my son likes.
Sweetener (maple syrup, agave nectar, artificial sweetener, sugar, cane sugar, etc…any of these will do)…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. Now, if you have a blender, pour your almonds, 8 cups of freshwater (not what you soaked it in overnight). Blend until the almonds are pulp.
Pour through cheesecloth squeezing the milk into a bowl. Blend again adding your 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 actually surpised. It took some trial and error to get the sugar right. Noah was pretty good about being my taste tester, even when I forgot to add the sugar!