Homemade Almond Milk
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 30.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 1.1 g
- Protein: 1.0 g
View full nutritional breakdown of Homemade Almond Milk calories by ingredient
Introduction
Store bought brands all had ingredients I could barely pronounce Store bought brands all had ingredients I could barely pronounceNumber of Servings: 6
Ingredients
-
1 cup, whole Almonds
5 cup (8 fl oz) Water, tap
-1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1 tsp Cinnamon, ground
Tips
Fun activity to do with older kids. I found it quite therapeutic to wring it out.
Directions
Soak 1 cup almonds in enough water to cover it for 8-48 hours. I prefer about 24 hours. (Almonds will swell as they soak.)
After soaking drain and discard water.
Pour almonds into high powered blender, then add 4 same size vessels to fill blender (I used a bowl).
Let blender run for about 5-10 minutes.
Place cheesecloth over strainer over bowl or container you're collecting into. (I didn't have a cheesecloth, used paper towels over plastic coffee filter. Though went through a lot of paper towels and took a lot longer than probably needed to.)
Pour almond milk thru strainer.
Once it's done draining, you want to gently wring out the cheesecloth or paper towel to get remaining milk from it.
After you wring it out, you'll be left with the almond meal to set aside and do something else with or you can discard if you want.
Keep repeating this until you've removed all the meal from them almond milk.
As you get closer to end, you'll have more meal each time. Don't give up, you're still getting plenty of milk from it, just a lot more meal too.
Serving Size: 7 oz cups
Number of Servings: 6
Recipe submitted by SparkPeople user YAEL71.
After soaking drain and discard water.
Pour almonds into high powered blender, then add 4 same size vessels to fill blender (I used a bowl).
Let blender run for about 5-10 minutes.
Place cheesecloth over strainer over bowl or container you're collecting into. (I didn't have a cheesecloth, used paper towels over plastic coffee filter. Though went through a lot of paper towels and took a lot longer than probably needed to.)
Pour almond milk thru strainer.
Once it's done draining, you want to gently wring out the cheesecloth or paper towel to get remaining milk from it.
After you wring it out, you'll be left with the almond meal to set aside and do something else with or you can discard if you want.
Keep repeating this until you've removed all the meal from them almond milk.
As you get closer to end, you'll have more meal each time. Don't give up, you're still getting plenty of milk from it, just a lot more meal too.
Serving Size: 7 oz cups
Number of Servings: 6
Recipe submitted by SparkPeople user YAEL71.