How do I make my fresh homemade almond milk? Great question. Back when I first started making almond milk, I would begin by soaking the almonds overnight. (I still do this). The following morning I would discard that murky water and rinse the almonds under running water. Next I would place the almonds and some filtered water into my high speed blender. Pulse and blitz away for approximately 2-3 minutes and finally pour the white opaque liquid content into a nut milk bag and squeeze or “milk” the nut bag over a jug to collect the milk. The finished result was a smooth almond milk. However with 2 small kids at the time this was not only time consuming, it was, well
slightly very messy.
Then, I bought my very first Hurom juicer and making any form of nut milk became so much easier and without all that mess! No pouring into a nut milk bag and squeezing said nut bag required! Yeah. (Oh, by the way, this isn’t a paid advertisement for Hurom juicers at all, it’s just my personal thoughts, opinion and review).
Hurom juicers use a slow squeezing system where the almonds instead of being ground down are gently pressed and squeezed, allowing all of the nut’s natural goodness and flavour to be extracted, leaving you with a wholefood and a super smooth delicate finish. It is so quick and easy to make fresh homemade almond milk for the whole family with this juicer.
So, I still soak 1 cup of almonds to approximately 2 cups of water overnight. You want to make sure that the nuts are completely underwater and have extra 2 inches of water on top. During the night they will “drink”, re-hydrate and absorb a lot of the water. In the morning you will find that the water has become slightly murky brown looking, if you are using almonds with their skins on like I am. Using a colander, discard the water in the morning and rinse the almonds under running water. You will be left with beautiful plump looking almonds that have had their enzymes activated and are of course, re-hydrated.
For the next process I prefer to use 3 cups of cold filtered water to 1 cup of soaked almonds. Place both almonds and water into large bowl. Turning on the juicer, I use a cup to scoop out a combination of both almonds and water and pour it into the juicers feeding chute. The juicer, then does all of the “magic”.
The juicer actually separates the pulp from the liquid milk. My juicer also has a very fine strainer on top of the jug that collects the milk, eliminating the need for a milk/nut bag later on. The end result is a super silky smooth milk that is ready for consumption as is, or ready for use in another recipe.
If you would like to add flavour to it, feel free to add the milk to a blender along with a vanilla bean, medjool dates or any other flavours you may desire and blend away for a minute or two.
It really is so easy and convenient to make your own nut milks.
- easy to make
- free of cholesterol and lactose
- low in calories (unsweetened)
- kind of addicting
- healthy and delicious
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- 1 cup of raw almonds
- 3 cups water for soaking
- 3 cups filter water
- Place almonds and water in a medium bowl and soak overnight ensuring that almonds are completely covered. They can be left on the bench covered with a towel or if you prefer refrigerate.
- Using a colinader drain and discard the murky soaking water. Rinse under running water.
- You could use either a high speed blender or food processor fitter with an “s” blade if you don’t have a hurom juicer. Pulse and blitz for upto 2 minutes or so. You will have a white-ish opaque water with almond meal like consistency. Just know that for if you use either of these, a nut milk bag will be required to get a silky smooth finish. If you are not fussed about a silk finish, feel free to add any additional flavours and consume.
- I like 1 cup of almonds to 2-3 cups of filtered water.
- Place into the juicer’s feeding chute and watch the magic happen.