Hey guys! Welcome to my first post in this month’s “Make your own” series – and today, we’re making Almond Milk!
I’m quite excited for this theme, because it gives me a chance to show you guys how easy it is to make things yourself (that you would usually buy in the shop!). Plus, these products tend to be quite pricey too, so be prepared to save some much-needed cash dolla 😉
I first started making my own almond milk when I was on the Banting Diet, and I absolutely LOVED it! Mostly because it’s only like 40 calories per cup…compared to 150 calories in a cup of full cream cow’s milk.
Anyway, I stopped Banting aaages ago, but started making almond milk again during last month’s #ZeroWasteForMay 😊
It’s not too much effort, and you get a lotta BANG for your BUCK! 1 cup of almonds makes about 4 cups of milk…and BONUS…you’ll also get some almond meal out of the process. YAY!
Once you’ve got your milk done and dusted – make this muscle-building Almond Milk Protein Smoothie to get you started!
Watch my video below for a quick run-through 😊
You must remember to soak your almonds in water overnight! This is important for a variety of reasons, but mostly because it removes unwanted toxins from the nuts. Also, the longer you soak the nuts, the creamier your milk will be 😊
Ratio of water to almonds. The quantity of water you add is up to you. I like adding 4 cups of water to 1 cup of almonds. However, if you’d like creamier milk – reduce water to 2 cups 😊
Skins on or off. For me, removing the skins is unwanted effort. And I don’t think it makes much of a difference to your milk, since you strain out all the grit anyway. However, it WILL make a difference to your almond meal.
If you leave the skins on = you’ll get almond meal
If you peel the skins off = you’ll get almond flour
Your choice 😊
- Serves: 1 litre
- Serving size: 1 cup
- Calories: 40
- Fat: 2.5g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 180mg
- Protein: 1g
- 1 cup raw almonds
- 4 cups water
- First, soak your almonds overnight by placing them in a jar and submerging them in water.
- When done soaking, rinse off the water and place them in a blender with 4 cups of fresh water.
- Blend the almonds for about 30 seconds on high speed.
- Then, strain the pulp out of the almond milk through a cheesecloth.
- Boom! That's your homemade almond milk!
- With the leftover pulp...
- Place on a baking tray, and bake in a 100 degree oven for 2 hours until dried out.
- Next, place in a blender and blitz until it becomes a fine powder.
- Boom! That's your homemade almond meal!