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All Recipes » Pages » Preparing almond milk

Preparing almond milk

A step-​​by-​​step guide

Straining almond-milk

Makes about 1 liter (33oz)

Soak­ing : put 1 cup of almonds in a con­tainer (bowl or jar), cover in at least 2 cups of pure water (the kind that you would drink). Use the best almonds you can find : organic almonds, albeit more expen­sive, end up in a much tastier milk. Set aside overnight, or at least 6 hours. It can be soaked longer, but then change the water. Ideal is 12 to 24 hours.

Dis­card the soak­ing water : it now con­tains the enzyme-​​inhibitors. Wash the almonds well.

Blend­ing : put the almonds in the blender (they will have swollen to about 1 1⁄2 cups or more) with 3 1⁄2 — 4 cups of pure water. Note : If using reg­u­lar blender — first blend almonds with 1 cup of water for 1 minute, than add remain­ing water for another minute. With a strong blender — blend every­thing together for 1 min.

Nut Milk Bag

Shop for Nut­milk Bags

Siev­ing : pour the creamy liq­uid through a nut­milk bag (or cloth bag /​ strainer) over a large bowl. Use your hands to “milk” the bag, press­ing hard (but refrain from twist­ing as it will weaken the bag’s fibers). This is very good exer­cise for the mus­cles of the hand & fore­arms and guar­an­teed to give you an iron grip ! If using a strainer, press with a spoon.

See the video below with Chaya Rivka for a great milk­ing tech­nique.

Please sup­port almondpulp.com when pur­chas­ing, by using our affil­i­ate links »

Sav­ing the pulp : before con­tin­u­ing, empty the pulp into a Ziploc bag or other con­tainer and refrig­er­ate. Don’t leave the pulp in the bag, as there is a strong chance you will for­get about it — and this is valu­able stuff : “it’s for­bid­den to throw away !“, in the words of Ice­landic raw-​​chef Solla.

See the sec­tion on more instruc­tions for tak­ing care of your pulp

Solla preparing Hazelnut Lucuma Smoothie

Click to see Solla prepar­ing Hazel­nut Lucuma Smoothie

That’s it! this is the basic almond milk recipe. It will store one or two days in the fridge, but the best is to drink it within 24 hours. If some sep­a­ra­tion of the liq­uid occurs dur­ing that time, just stir it back to nor­mal with a spoon (this is what would hap­pen to reg­u­lar indus­trial milk if it wasn’t homog­e­nized)

What can you do with your almond milk ?

Use it at you would con­sume any other milk :

  • Add it to cere­als or tea
  • Put back the milk in the blender with a few dates for a sweet bev­er­age.
  • Add loads of other stuff for flavour like vanilla, choco­late, carob pow­der, berries, gojis — the pos­si­bil­i­ties are end­less!
  • Turn it into a smoothie with fruits and greens.

For more ideas on using your almond milk, check the Almond Milk Recipes on this site.

Raw Almonds

Raw Almonds

You might know that all almonds in the USA are pas­teur­ized. This means they are sub­jected to a high steam in order to erad­i­cate any par­a­sites. But pas­teur­iza­tion isn’t by any means selec­tive, so this process actu­ally “kills” most of the almonds nutri­ents, irre­versibly chang­ing its mol­e­c­u­lar struc­ture. Add to that pes­ti­cides and other chem­i­cals, a pro­ce­dure com­mon in non-​​organic farm­ing.

The good news is : Amer­i­can farm­ers are still allowed to sell a cer­tain amount of RAW, UNPASTEURIZED almonds.

Click this link to shop for high qual­ity raw, unpas­teur­ized almonds.