Almond Milk

Here is where I got the basis of my almond milk recipe from: Oh Nuts
I don't add anything except almonds and filtered water, which is oh so delicious that I wouldn't dream of adding anything more.

I get these slivered almonds from amazon.com on subscription: LINK to Almonds.
It looks like right now they are not doing subscribe and save on them, hopefully that will return.

 There are 1 and 1/3 cups of almonds in each package. So I used to open two to get 1.5 cups of almonds, but now I am lazier and just use the one package. It works fine.

So tear open the package and put in some type of pyrex/lidded glass container. Fill the container with filtered water and set in the refridgerator for a minimum of 4 hours. You get more almond milk if you soak over night. Any more than 24 hours and you may get sick.

Drain the almonds and rinse before you use them. Then put them in the blender with four cups of filtered water. Blend for awhile to it is all homogenous.

Prepare a strainer over a large bowl (or pot). Place a cheesecloth (I use thin kitchen towels) over and into the strainer.

Pour the liquid into the cloth/strainer and put a lid on it. The majority of the almond milk will make its way out of the strainer on its own, but you can rush it if you need it quickly. Then when it's had its time to drain without force, pick up the linen and squeeze the remaining bulb to extract the last of the milk within the solid portion.

Some have said that you can use the solid in the cloth as flour if you spread it out in the oven and let it dry for awhile. I'm not in that stage yet, so I usually compost it.


Tada! Fresh, delicious almond milk. I use it in shepard's pie and chicken curry a LOT, but mainly as the milk for my teas. Enjoy!