Making your own nut milk is very easy and its even kid approved!
I have learned a few tricks along the way that I will pass on to you. First, I by the raw almonds in bulk from our farmers market. They can be pricey, so I tend to buy a large amount when they are on sale. Second, make sure you have a good quality Ultra Fine Cheesecloth. If you treat it well, you can reuse it over and over. Simply, rinse and hang dry. Third, get all your supplies out. I made a huge mess the first time I did it.
You can also watch a video of me doing this below.
Things you will need:
A fine mesh strainer
A bowl or pitcher
Ultra Fine Cheesecloth
A big plate or baking sheet for the leftover meal
A blender ( I actually did mine in smaller batches with a magic bullet)
- 2 cups raw almonds
- 4 cups water (you can play around with the water depending on if you want a thicker or thinner result)
- 1 tsp vanilla extract (I use crushed vanilla bean.)
- Soak almonds overnight.
- Rinse the almonds until the water comes out clean.
- Blend the almonds, water and vanilla in a blender for about 2 minutes.
- Then have your cheesecloth, strainer and bowl ready for the “milking”.
- Squeeze the meal inside the cheesecloth until no more liquid comes out. This takes a bit of muscle. Once complete the left over liquid is the milk.
To store the milk, choose a bottle that you can shake because the milk will separate. It can probably keep well for about a week in the fridge although mine never lasts that long.