Homemade Almond Milk
- 1 cup Raw Almonds
- 4 cups Water
- Place almonds in a 8 cup measuring bowl and cover with water. Allow almonds to soak for 8 hours. Drain almonds and place them in a blender.
- Add 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down. Strain out the almond pulp using one of the 2 methods listed below.
- METHOD #1: USING A NUT BAG Slowly pour your almond milk into a nut milk bag* over a large bowl. As the bag fills up, squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.
- METHOD #2 USING A FINE MESH STRAINER Slowly pour your almond milk into a fine mesh strainer, gently stirring to keep the flow of liquid moving. Press almonds gently down as needed to release more milk.
- Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 3-5 days before spoiling.