• Lauren

    posted on December 27, 2009 at 9:33 pm

    Oh yum! This sounds fantastic Amy! I love almond milk, but haven’t thought of making it myself yet.

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  • Iris

    posted on December 27, 2009 at 9:50 pm

    Looks delicious! I sometimes soak my almonds overnight and put them in the blender with water to make my green smoothies, but I don’t have a cheesecloth so it’s not exactly right. One of these days I’ll get around to buying one!

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  • Alexa

    posted on December 27, 2009 at 10:32 pm

    Amy,
    That sounds great. I’ll try making some right away. Thanks for sharing!
    Cheers,
    Alexa

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  • Alta (Tasty Eats At Home)

    posted on December 28, 2009 at 7:38 am

    I love almond milk. Have never made it though. I just don’t really drink milk all that often. It is nice to know that this costs a lot less than store-bought!

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  • Denise

    posted on December 28, 2009 at 8:22 am

    The pulp that you are left with after straining makes a wonderful scrub for your face, leaving your skin verrrry smooth!

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  • Ellen

    posted on December 28, 2009 at 8:42 am

    I love homemade almond milk. Once I started making it, there was no going back. My fave way of eating/drinking it is to pour it over my homemade muesli (a combo of dried fruits and nuts along with a fresh apple). Thanks for your informative post about it – it’s fun to learn a little history along the way!

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  • Kristi Rimkus

    posted on December 28, 2009 at 9:34 am

    Great information. I’ve been thinking of adding almond milk to my diet. It is surprisingly low in calories and fat.

    I bought myself a Health Master fruit and vegetable emulsifier for Christmas, and almonds are cheap at Costco. I can’t wait to give this a try!

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  • Claire

    posted on December 28, 2009 at 10:28 am

    This is a wonderful idea I had not thought of before. I have an issue with not using all the milk subsitute I buy, this is so easy, and can be made in the amount I need!

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  • Chelsey

    posted on December 28, 2009 at 11:08 am

    I was going to post almond milk but you beat me to it! It tastes good with almond extract and stevia, very similar to a steam almond milk at starbucks. I would like to see if you can filter it through a coffee filter after putting it through the cheese cloth/strainer. I’m not much of a fan of the grit at the bottom of the glass. But the top is amazing!

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  • Emily Ziegler

    posted on December 28, 2009 at 11:10 am

    You have made my day with this recipe! Thank you!!!!!

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  • Tracee

    posted on December 28, 2009 at 12:01 pm

    I’m so glad you posted this! I’ve been thinking about trying to make almond milk myself, and it looks so easy!

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  • Jenn AKA The Leftover Queen

    posted on December 28, 2009 at 3:12 pm

    I have been thinking about doing this ever since I got my vita-mix. We usually buy the almond breeze too – for smoothies, but this makes more sense!

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    Amy Reply:

    @Jenn AKA The Leftover Queen, My Vita-Mix makes this so simple and delish! You’ll love it.

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  • Cheryl

    posted on December 29, 2009 at 9:18 am

    Hi
    I would love to try this recipe.
    Do you use blanched almonds?

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    Amy Reply:

    @Cheryl, I use unblanched raw almonds. I have seen recipes using blanched almonds so I’m sure it would work.

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    Eva Reply:

    @Amy,
    Amy, do you have to rinse the almonds? It just seems that some of the almond nutrients are getting thrown out with the soaking water.

    [Reply]

    Amy Reply:

    @Eva, You can do it however you want. Try it and see how it works for you.

  • Cara

    posted on December 29, 2009 at 12:12 pm

    Thanks for this recipe. I am trying to wean my daughter, but she hates cow’s milk, so perhaps this will be a better option for her!

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  • Phoebe @ Getting Freedom

    posted on December 29, 2009 at 1:50 pm

    SO glad you posted this recipe! You told me once on Twitter how to make it, and I forgot. Can’t wait to try it!

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  • Noelle (An Opera Singerin the Kitchen)

    posted on December 30, 2009 at 11:05 am

    This is a great and simple recipe. I just bought 2 quarts yesterday because I could not get the refrigerated kind, but if I can make this recipe, it saves me moolah! Thanks Amy!

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  • Stephanie

    posted on January 7, 2010 at 10:13 pm

    Thanks for sharing this recipe! I don’t drink almond milk often, but I use it in baking/cooking, and you’re right! It can get expensive. Plus, I’m the only one who uses it, so I often don’t use it fast enough :(
    I think I will try halfing this recipe, and keeping my fridge stocked w/ it! Awesome!

    Anyone know how well almond milk freezes?

    [Reply]

    Amy Reply:

    @Stephanie, I have 6 pints of almond milk in my freezer right now. It thaws beautifully. There is usually some natural separation that occurs. This happens in the fridge, too, and even with store bought almond milk.

    I don’t drink it often either but it’s divine in baked goods. Just pull it out of your freezer as needed.

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  • Gloria

    posted on January 8, 2010 at 2:28 pm

    I love almond milk and use in in many things… I was buying it but now that I have a VitaMix I want to make my own… soon as I get the almonds. I do not use much at once and would like to know… Has anyone has tried freezing it in portions? If so, How did it work? It would be so much more handy in about ice cube size for smoothies and oatmeal.

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  • Stephanie

    posted on February 6, 2010 at 10:13 pm

    I just made this recipe and it’s great! I was pleasantly surprised. I haven’t tried almond milk for drinking in awhile, just use it in cooking. But I liked it a lot! Has the consistency of milk, but definitely with the almond aftertaste. Thanks for sharing this recipe :)

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  • Akilah

    posted on March 1, 2010 at 12:21 pm

    Hi Amy,

    I linked to your site and this post on my blog! Thanks for providing us with wonderful alternatives. I’m such a fan :)
    http://www.execumama.com/?p=80

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  • Cannibella

    posted on May 18, 2010 at 10:49 pm

    Thanks Amy for this link you left at Elana’s, looks like a great recipe, can’t wait to try it. :)

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  • Julia

    posted on July 3, 2010 at 4:29 pm

    I have been making my own almond milk for a couple of years. Use in shakes, on cereal, etc. Does anyone know how many colories in an 8 oz cup? I have never figured it out. Thanks for any help.

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  • Kaeyla

    posted on November 1, 2010 at 10:48 am

    Wow! Amazing!
    I will make this recipe as soon as I get almonds.
    Thanks for the great recipe Amy!
    Kaeyla

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  • Baby Gates

    posted on January 11, 2011 at 11:38 am

    I know we just got hit with a snow storm and I am stuck indoors. But I have always loved almond milk. I always buy it and I have never thought about how to make it. Now with this easy recipe I am planning on making some up as soon as possable.

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  • Julie Anne

    posted on January 15, 2011 at 3:27 pm

    We make almond milk all the time. My question is what to do with all of the remaining almond pulp? I have been using it in my baking (in lieu of using almond meal), although as expected it lacks the richness of using the meal. I have loads of the pulp in my freezer. Do you have any ideas on what to do with the rest of it?

    [Reply]

    Amy Reply:

    @Julie Anne, I throw it out. Probably not the best solution but that’s what I do. You might check the forums at ElanasPantry.com and see if you can find some ideas there.

    Hugs,
    Amy

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    Stephanie S. Reply:

    @Julie Anne, Julie Anne, If you haven’t thrown it out, we have been wanting to try drying it and using it as flour, because that is the way coconut flour is made. I’d love to hear how it works if you try it! You probably already have some great recipes to try the almond flour in, but in case you don’t, ;*), here is the one we want to try: http://www.primal-palate.com/2010/12/chocolate-chip-cookies.html All the best!

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    Eva Reply:

    @Julie Anne, you can dry it in the oven to make almond flour to use in your baked goods.

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  • Julie

    posted on January 7, 2013 at 7:00 pm

    I love home made almond milk specifically because it doesn’t have any additives, especially carrageenan, as I have RA I try to stay away from this additive as studies show it has inflammatory properties.

    I make almond milk in two ways. One is to make almond butter and use two tablespoons of the butter in 3 cups of water, blended in a vitamix. This leaves some residual at the bottom of the container but not much.

    The other is the way your recipe suggests. I found using a flour sack towel to be the the best way to get the most nut meat out of the mixture – if that is what you prefer.

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  • Haleigh

    posted on July 26, 2013 at 1:26 pm

    I love homemade almond milk, but haven’t made it in awhile. It seems to go bad quick like the next day for me. What would that be? I also use the almond pulp to make some awesome cookies OR homemade larabars! So yummy!

    [Reply]

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