Making Almond Milk with Amber

Guest post by Amber from Bramble Berry


Last year Anne-Marie discovered the joys of making milk from Almonds and I thought it sounded easy and fun and really wanted to try it. Of course, it took me nearly a year to do it – but now I can’t wait to make another batch! I just use it like I would regular milk; in my tea, smoothies and cereal (Captain Crunch and almond milk? Heaven!).

Here are the basic steps – I’ll give the measurements that I used but really you don’t need to measure anything.

Ingredients:

Raw Almonds
Filtered Water
Maple Syrup (optional)
Vanilla Favor (optional)

Tools needed:

Blender
Cheese Cloth
Bowl

1. Soak Almonds in water overnight. I used one cup of Almonds in 3 cups of water.

2. Drain the almonds and remove the skins (unless you are cool and started with blanched almonds with the skins already removed – in that case skip to step 3). I have read that the skins are bitter but you can make your milk with the skins, if you like.

3. Place almonds and 1 cup of water in a blender. Blend well until it starts to look milky and the almonds are in very tiny pieces. Add two more cups of water, 1 Tablespoon maple syrup and 1/2 teaspoon vanilla extract. Blend again until everything is well mixed.

4. Lay the cheese cloth in a bowl and pour your almond mixture in. I placed a little colander in the bowl – but it wasn’t necessary – the cheese cloth worked on its own quite well. Gather up the ends of the cheescloth and squeeze the liquid out. Twist and squeeze well.

5. That’s it! I recommend using your almond milk within a week. And the left over almond meal is great for cookies and other baked goods, basically anything you’d put ground nuts into. Now I’m off to make smoothies and cookies and maybe soap? Ground almonds in soap would make a great exfoliant!

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23 Comments

  1. Lori Rodenbush says

    This sounds DELISH’!!

    Should a person let the almond “meal” dry before using them in soap? Can you use the milk itself in soap (M&P)?

    • says

      Hi Lori!
      I don’t think you need to dry it out completely. My meal is pretty crumbly and just damp. It does need to be refrigerated and used within a few days to be on safe side though.
      I think you could add the milk to M&P just like any other additive. But I wouldn’t add much (just a couple of teaspoons per pound) otherwise your soap might get kind of mushy.

  2. says

    Hi Amber!!!
    I´ll try this almond milk in some M&P soaps. I´ll make a cup of milk for example; I´ll make a soap or two using this milk and I´ll put the rest of the milk on the freezer until next time.
    Your comments?

    Thanks for this post Amber!!!!!
    Thanls in advance.

    Claudia
    Monterrey, México

    • says

      Yes, it does take a while – but most of that time is just sitting there soaking. The actual hands on time for me was about 10 minutes total. I already need to make more – it was so good I used it in everything!

  3. says

    Mmmmmmm. This sounds SO good! Lately I have been craving almonds and bought some. They are really good for you!
    I will have to try this!
    Captain Crunch? hehe….that sounds good too!
    Thanks for posting!

  4. MIchelle says

    I love raw almond milk. I was raw vegan for two years and made this all the time and used the left over meal for raw crackers or cookies. It’s a bit different from regular store bought almond milk but in a good way. It tastes very fresh and healthy.

    Michelle

    • JT says

      Michelle:
      What made you stop being a raw vegan? I have days where I am a raw vegan, and most days I am at least vegetarian. I do eat eggs periodically and occasionally some organic homemade lamb. Just wondering if you had some physical problems and had to quit. I also love to dehydrate…but most raw vegans do too.
      –jt

  5. Sparkling Finish says

    I was thinking about possibility of making the almond meal into butter. That would be great.

  6. says

    I love the soap idea! If I were to add some of the ground almond and the milk to cold process soap, do you think I would have to add a preservative? If so, which one and how much for a 2 lb batch.

    Thanks

    Kathy

  7. says

    You and A-M make it look so easy. :) I wonder if Chinese almonds work (I keep getting the two types of Chinese almonds from my family – mom before she died and now my aunt – and I have no idea what to do with them other than put them into soup)…guess I’ll try it and see!

    • says

      Any type of nut will work. Although I just looked up Chinese Almonds and it seems that sometimes they are bitter almonds – which are mildly toxic if eaten raw. So you wouldn’t want to use those. But if they are the Chinese Almonds that are actually Apricot seeds – then that’s fine. I found photos of them here http://www.foodsubs.com/Nuts.html

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