I was told that making almond milk is easy, but in truth, I found the process a bit confusing from the “recipes” I read online. So I am writing up my own recipe in the hopes that it will clarify details on how to make almond milk.
Why Make Almond Milk
Best reason: it tastes yummy. It is richer and creamier than what I have purchased in stores. I think I really made almond cream, to tell the truth. Other reasons might be: you want to learn how to make a non-dairy (pareve) creamer from scratch or you like the idea of making a healthy drink. I made it because I usually have oat milk with my coffee, and on Pesach oat milk is chametz (sort of like bread, which we don’t eat on Passover). Almond milk is not, but our family only uses products that are certified kosher for Passover, and the almond milk I bought last year was so, so, so bad I had to throw it out. If you look at the ingredients on purchased almond milk, you will find ingredients other than almonds and water. This recipe is just: almonds and water!
Almond Milk Ingredients and Equipment
- 1/2 cup almonds
- water to soak almonds; different water for almond milk
- Food processor or other means of crushing the almonds
- Cheese cloth bag or cheese cloth on top of a cup – I bought a soup bag at Glatt 27 in Highland Park, New Jersey (they are hanging near the register)
Almond Milk – How To
Soak the almonds overnight (8-12 hours) in water. In the morning, discard the soaking water. Crush the almonds until fine in the food processor. Place crushed almonds in a cheese cloth bag. Add water: the more water you add, the more milk you get, but it will thin the milk. I added about 1/2 cup of water and so I obtained almond cream. Squeeze the bag into a cup to retrieve the milk.
You will then have a bag of crushed nuts, so find a recipe that calls for crushed nuts. We made cookies with our crushed almonds, and that made my daughter and husband happy.
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