How to make almond milk? To obtain a good almond milk the procedure is not difficult, but it is not just a matter of blending the almonds in water and filtering.

If you want to make almond milk at home and you also want to keep it, then follow this recipe. And try the vanilla variant, really delicious and light.

HOW TO MAKE ALMOND MILK AT HOME

Basic recipe (for about 1.2 liters of milk)

• 200 grams of unpeeled almonds
• a liter and 1 glass of water (non-sparkling or purified low-mineral content, not tap water if you don’t have a purifier)
• 1 pinch of salt
• a teaspoon of Lecithin Powder (it will help not to separate the fat from the liquid, and to keep it in the fridge. You can omit it, but then you should shake the bottle well every time)
• 1 tablespoon of honey or agave syrup (optional, if you want it with a slightly sweet flavor).

Method

Soak the almonds overnight or at least ten hours in 2 glasses of water. Cover with cling film or a cloth and soak them in a container, keeping them in the fridge. The next day, drain the almonds and wash them very, very well under running water. Transfer the almonds (immediately) to a liter blender and add 2 glasses of water, honey, salt and soy lecithin powder. You will get a creamy and grainy mixture.

At this point you will need a large colander, to be placed over a liter and a half jug.

Spoon part of the almond mixture into the colander, turn the mixture with a spoon so that all the liquid comes out from the other side. The operation is a slow thread and must be done gradually, without bothering to turn. In short, try to filter as much liquid as possible. Clean the now dry almond residue from the colander, perhaps pouring it into a container, rather than throwing it away. Below I will explain how to recycle it. An alternative is to use a tea towel or gauze instead of the strainer. In this case, the gauze is spread over a colander to be placed on a cup-like container. The mixture is poured onto the gauze. It closes and squeezes several times, until all the liquid comes out.

Repeat with the rest of the mixture until you run out of it.
At this point you will have the carafe full to one third. Pour 3 glasses of water to dilute it and voila, your almond milk is ready. If you want thicker almond milk, you will need an extra step.

Once all the blended almond mixture has been filtered, before diluting it further with water, pour it into a saucepan and heat it, stirring often, but turning off for a moment before bringing it to a boil. At this point you can dilute it, let it cool and put the milk in the fridge. It will have a creamier appearance.
The milk can be kept for 3-4 days. Calories are 50 per 100ml.

How to make vanilla almond milk

For the vanilla variant instead of honey, use 3 large medjool dates that you will soak with the almonds in the first step. After having filtered all the milk from the pulp, in addition to the water to dilute, add a generous teaspoon of natural Vanilla essence .

How to recycle waste pulp

What do we do with chopped almonds? We can make very simple almond cookies by adding 400 grams of flour, 70 grams of brown sugar, a large egg and 80 grams of butter or vegetable oil + half a level teaspoon of baking powder and half a low glass of milk to the leftover mixture ( it can be optional, it depends on how well we squeezed the pulp). Make the cookies the same day you made the milk. Almonds do not keep very long once they have been soaked and so does the pulp.

Combine flour + yeast and almond pulp with sugar, oil or melted butter, egg and start kneading adding the milk a little at a time. Knead by hand as for a pastry. You can also add 2-3 tablespoons of chocolate chips or lemon zest. Let it rest in the fridge for 20 minutes and roll out the mixture with a rolling pin. Make your cookies with a cookie cutter. Place them on a baking sheet lined with parchment paper and just greased and cook at 180 ° for 15-20 minutes.

If you like making plant-based milk at home , see also making banana milk , pea milk, and coconut milk .