Homemade Almond Milk

 

Going to the grocery store for milk can be an overwhelming experience nowadays. We are bombarded with different types of milk, percentages, and brands. How can we be sure of what we are getting? Is it pasteurized? Is it organic? Are there additives?  What type of milk is best for you and your family?

 

In our house we love coconut and almond milk.  With 2 Native Americans in the house (and one on the way) finding a lactose-free milk was a must!!!  For those of you who live with people who are lactose-intolerant, you know what I am talking about.

 

First off, almond milk is dairy-free so it is great for those with a dairy allergy, sensitivity, or who just plain don’t like the taste of regular cow’s milk. It also acts as a complete substitute for cow’s milk because you are getting just as much protein and calcium but with less hormones, preservatives and additives.

 

Some other benefits include:

  • It is a great source of healthy fats.
  • Strengthens bones with its calcium and vitamin D content.
  • Contains 50% of your daily value of vitamin E to help keep your skin glowing and healthy.
  • Has little effect on your blood sugar because almond milk is low in carbs.
  • Helps with digestion through fiber content.
  • Lactose-free!
  • It doesn’t require refrigeration so you can take it literally everywhere since it is still great at room temperature.
  • Helps with weight management. One cup of almond milk contains 60 calories, compared to milk that contains 146 calories in whole milk, 122 calories for 2%, 102 calories for 1%, and 86 calories for skim milk. I’m not the biggest fan of calorie counting, but if you are a calorie counter, this will give you some insight.
  • It is super easy to make yourself!

 

What’s really great is that you can easily make almond milk yourself!

 

Here is an excellent, easy recipe to help you make your own almond milk!

Makes 4 cups

 

Need:

  • 1 cup raw almonds, soaked for 8 hours
  • 4 cups water
  • Liquid sweetener to taste (optional)

 

1) Remove almonds from the water and place in a blender. Add the 4 cups of fresh water and blend for 2 minutes or until the almonds are ground down.

 

2) Pour the almond milk into a nut milk bag over a large bowl. Squeeze the bag to allow the milk to run through and leave the pulp inside the bag.

 

3) Sweeten your milk if you desire, place it in a container and refrigerate. The milk should be good for 2-3 days before spoiling.

 

Enjoy!

8 Comments:

  • Karri
    October 6, 2015

    Thanks, Megan!! I was wondering where do you purchase your raw almonds in bulk?

    Thanks in advance! 🙂

    • October 11, 2015

      HI Karri! I usually just buy them at my local health food store or Whole foods.

  • Nancy
    October 7, 2015

    HI Megan: I just read your entry about home made almond milk – I make this each week along with coconut milk and just love it. I wanted to add a tip or two to your recipe that I learned a number of years ago as a result of my interest in Ayurveda and food preparation.

    After soaking the nuts, I pop the skins off, as they contain an enzyme inhibitor that prevents the body from absorbing the maximum amount of nutrition that it can. It also amps up the digestion factor which is a huge bonus!! After removing the skins, I then rinse the nuts thoroughly to remove any of that inhibiting residue.

    Finally, if you’re in a pinch for time, you can pour very hot water over them and let them rest anywhere from 10-30 minutes and then pop the skins off at that point.

    Soaked (sprouted) nuts are THE BEST! Luscious and creamy!

    One final extra that I do and that is to dry the almond milk pulp in my dehydrator, then grind it for homemade almond flour for my GF recipes! ( I do the same with the coconut pulp.)

    Enjoy and thanks for sharing!

    • October 11, 2015

      Thanks for sharing this Nancy!!! I have never been successful with making the pulp into anything, but now I know how. Thanks again 🙂

  • Lacey
    October 7, 2015

    Thanks for the post and the instructions! Do you know if this would freeze well? I’d prefer to make in bulk and then thaw as needed to save time!

    • October 11, 2015

      Hi Lacey, I have never tried to freeze it but I have clients who have done this and said it worked really well! You could poor it into an ice cube tray and pop them out as needed. That is a great idea since it goes bad so quickly.

  • Erika
    October 26, 2015

    I was wondering about the almond. The almond is not included in the dirty 12 fruits So is it OK if you do not buy the organic kind?
    Thanks for your help

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