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How to make almond milk

I’d been contemplating making almond milk for a while. I usually buy all my milk – full cream, soy and rice – in the long-life versions because it’s cheaper, but they’re produced differently and contain extra additives. So I bought a nut milk bag on eBay for less than $10 and set off to make my own almond milk as a cheap, natural alternative.

What you’ll need:

  • 1 cup almonds
  • 750mL water, plus extra to soak
  • Food processor
  • Nut milk bag

Step 1 – Soak the almonds in water overnight, then drain.

Almond milk_Step 1

Step 2 – Boil the water, and then allow to cool. Add drained almonds and water to food processor and blend until the almonds become grainy and the liquid becomes creamy. Note the max water level of the machine and adjust – you might need to do it in batches.

Almond milk_Step 2

Step 3 – Pour the contents into a bowl lined with a nut milk bag. Separate the milk from the almonds by squeezing the bag.

Almond milk_Step 3  Almond milk_Step 5

Step 4 – Store almond milk in the fridge in an airtight bottle/container for up to a week. You can store the almond remains in the freezer and use for other cooking purposes, such as making almond flour.

how to make almond milk

Homemade almond milk

Optional extras

Try any one of these alternative flavours by adding it halfway through the blending process:

  • Vanilla (extract, paste or – even better – seeds)
  • Chocolate (raw cacao powder)
  • Honey
  • Cinnamon
  • Cardamom
  • Saffron
  • Sea salt

If you’re interested, here is a little research for you …

Who is almond milk suitable for?

  • Vegetarians
  • Vegans
  • Lactose intolerant.

What can I use almond milk for?

  • As a hot or cold drink
  • Add it to tea, coffee, or hot chocolate
  • Use it in smoothies, non-dairy ice-cream, cakes and other sweet things
  • Use it in mashed potatoes, soups, sauces and other savoury foods.

What are the nutrients in almond milk?

Whole almonds contain protein, fibre, vitamin E, magnesium, selenium, manganese, zinc, potassium, fibre, iron, phosphorus, trytophan, copper, selenium and calcium. However, significant losses of nutrients occur during the process of making almond milk and there is little to calcium retained.

On the upside, finely ground almonds contain potential prebiotic properties that could help boost digestive health by significantly increasing the levels of certain beneficial bacteria in the stomach.

All in all, I wouldn’t recommend relying on homemade almond milk to satisfy your nutritional requirements. But, if you’re eating a healthy, balanced diet and getting your nutrients elsewhere, then homemade almond milk is a cheap ‘filler’ product J

Nutritional panels of full cream, soy, rice and almond milks – per 100mL

Full cream milk Soy milk Rice milk Almond milk
Energy (kJ)  269  311 257  150
Protein (g)  3.3  3.1  0.6  0.6
Fat (g)  3.4  4.7  1.1  2.7
Sugars (g)  5.1  3  6.1  1.9
Sodium (mg)  50  38  66  60
 Calcium (mg) 300  120  110  0

Note: the sugar in regular milk is mainly in the form of lactose. As a rule, the first 4.7g of sugar per 100mL of milk is lactose. Anything above that is added sugar.

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