How To Make Almond Milk At Home Quickly

Drain and wash the almonds. Homemade almond milk is easy to make only requires 4 simple ingredients and is a delicious dairy free beverage.

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The longer the almonds soak the creamier the finished milk will be.

How to make almond milk at home quickly.

If desired soak almonds for at least 12 hours in pure water with 12 tsp sea salt.
Soak the almonds in enough water overnight.
Place the almonds in a bowl and cover with about an inch of water.

Reserve the almond meal.
Drain the almonds and place in a high speed blender along with the water sea salt and dates.
Instructions soak the almonds without shell in water over night preferably soak them for nearly 20 24hrs this will ensure they are tender when you juice or should i say milk them.

Pour the mixture into your nut milk bag with a large bowl underneath to catch the milk.
Soak the almonds overnight or up to 2 days.
Instructions add all ingredients to a vitamix or other high powered blender and slowly ramp up.

Drain the water and peel the skin off the almonds.
They will plump as they absorb.
Add boiling water to the bowl and let sit for 5 minutes.

At this point.
Use a rubber spatula to stir the remaining almond meal to release more of the nut milk.
Blend until creamy making sure the dates are broken down.

If you want to strain your almond milk secure a nut milk bag over the rim of a bowl or 4 cup measuring cup.
Instructions soak your almonds in a bowl of water overnight or for up to 24 hours.
Use it over cereal granola chia pudding or in.

Drain and rinse the almonds.
Transfer the almond milk to an airtight glass jar or carafe and store in the refrigerator.
Pour the water into the blender and add the almond butter and dates if using.

Gather up the cloth twist and gently squeeze to release as much of the milk as possible.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
Pour the milk into an airtight storage container and keep it in the fridge for up to 4 days.

The milk will flow through the cloth into the bowl.
I keep them on the counter for a few hours and then refrigerate.
Pour the milk into the lined strainer.

This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds.
If almonds are soaked well their skin will loosen up a bit making it easy to peel.

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