How To Make Raw Almond Milk

Step 1:  Soak your almonds for at least 24 hours prior to making your milk. 

For a nutritional boost, use sprouted almonds.

Step 2:  Rinse your almonds and then put them in the blender with filtered water.  For every cup of almonds, add three cups of water. 

Step 3:  Put a large piece of cheesecloth over a bowl and secure with a rubber band.  Slowly pour your almond milk into the bowl to filter the chunks of almonds.

Step 4:  Squeeze the milk from the cheesecloth and set aside your almond leftovers.

Step 5:  If you want to do another filtering, a coffee liner in your funnel works well (but takes a while to filter).

Step 6:  If you're lazy like me, and don't mind a few small chunks, just ladle the milk directly into your containers.

Step 7:  Make sure to add a pinch of salt to each container before you seal them up, which will help to preserve the milk (mine lasted 4-5 days).  You can taste it when it starts to go sour. 

Chill the milk in your fridge before serving.

One pound of raw almonds yielded this much milk and almond pulp:

In the future, I will not make quite as much, because it is hard to use up so much milk before it spoils.

I used my pulp to make two batches of homemade granola bars.

If you're planning to drink the almond milk as a milk substitute, you may want to flavor it with some vanilla or warm it up with some honey.  It has a very bland, nutty taste without any extra flavoring.

You can also add a liquid calcium supplement and probiotic powder to make it a more nutritious milk substitute for people with milk allergies.

My boys and I enjoyed the milk in a smoothie.  Yum!

Enjoy!

-Jessica