I recently decided to try my hand at almond milk since I had success with rice milk and wanted to give this one a try. I have purchased almond milk from the store before (and liked it) but $6-7 a quart! that’s a lot of muhlah! I based my recipe of another one I saw online but to make it more cost effective and lower calories/fat, I changed it up. My recipe is about 60 calories or less per cup, and 4.5 g +/- fat per cup. And it’s delicious, sugar free, gluten free, and about 88¢ a quart! This recipe yields about 4 quarts or 1 gallon of almond milk! So are you ready for the recipe?
Here it is:
1 c. whole raw almonds
1 c. filtered water
Place your almonds in a bowl. Cover with water. Let soak for about 12 hours or overnight. (I soaked mine for at least 8).
Take you almonds and water and place in a blender. Add about 3 cups more water. Blend. Make sure it the almonds are ground up very fine.
Pour the result almost like a cream, into a big bowl. Take back one cup of it and add more water (about 3 cups). Blend. Repeat this process until you have about 17 cups of almond milk. You can even just stop after about 5 c. of almond milk that you’ve made and pour 12 more cups of water into the bowl. Mix together. Use your blender and a scoop. Transfer the milk back and forth a couple of times until you think you’ve got the mixture about the same consistency. Strain through a fine mesh and reserve what’s for another purpose. Pour your milk into containers such as Mason jars. Store in the fridge. Shake well before using. (Each time you use). When you get the the end of your milk, you’ll have some leftover pulp again. Strain that out and use it for almond cheese or some other purpose.
Note: To make flavored varieties, add flavoring such as vanilla and cocoa and sweeteners such as agave, honey, or stevia. Add about 1 T.- 2T. of agave or honey to each quart. Use 3/4 t. -1.5 t. stevia if you are using that instead (per quart).
The original recipe can be seen here.