This is the purest way to enjoy nondairy milk. Raw almonds and water. That’s it. None of the other ingredients added to commercial almond milk. It also tastes the best. Truly like almonds.
The task might sound intimidating at first, but with the right tools, it is quite simple. I make a batch every two weeks and it takes about one hour. Very much worth it. Taste-wise and health-wise. Please, do try for yourself and let me know your thoughts.
500 g raw almonds (about 4 cups)
8 cups filtered water + for soaking
Food processor fitted with a steel blade
Chinois and pestle (or fine sieve)
Plan the day before.
Place the almonds in a bowl and cover with water. Soak overnight.
The almonds will plump and the water will become cloudy.
Drain the almonds.
Now there are two ways to proceed. You can peel the almonds to obtain a pure white milk, a very lengthy process, or simply not peel them and use them as is. I will show both ways.
Peeling the almonds is not complicated, just time consuming. If you have help in the kitchen, it can be a fun task to do together around the kitchen table/counter and enjoy sharing time this way. You can use a paring knife, or simply your fingertips. Whichever works best for you. You may want to add a little water in the unpeeled almond bowl to keep them moist, as they dehydrate quickly and are easier to peel when fully hydrated.
I’ve peeled half of my almonds to show you both ways. Same process, slightly different results.
Place the almonds in a food processor fitted with a steel blade. Depending on the size of your bowl, you may want to do this in separate batches so the bowl doesn’t overflow when adding the water.
First, grind the almonds alone.
Then add about 1 cup of filtered water for 1 cup of almonds slowly through the feeder while processing.
You will obtain a creamy milk.
Set out your chinois (or sieve) for straining the milk.
Pour the milk through the chinois, over a tall container where the milk can drain.
Mix the pulp around with the pestle until all the milk has been extracted.
Scrape the sides of the chinois with a spatula.
Place the pulp back in the food processor for a second round. Process by adding the same volume of water as the first time around.
Place through the chinois again to extract the milk.
Scrape the pulp from the sides of the chinois onto a baking sheet so you can dehydrate it to transform it into almond meal. Set aside.
Drape a cheesecloth over another container and pour the almond milk through it to remove the finer almond grains remaining.
Pull up the cheesecloth to let the almond milk drip.
Squeeze the milk out of the pulp inside the cheesecloth.
Open the cheesecloth to remove the fine pulp and combine it with the previous pulp onto the baking sheet. Set aside.
Pour the milk into a bottle with a tight cap. Refrigerate for up to two weeks. Shake the bottle before using as the particles will separate while refrigerated.
Now for the unpeeled almonds.
Place the unpeeled almonds directly in the food processor, and proceed as for the peeled almonds.
Add the water.
Extract the milk through a chinois.
When the pulp remains, place back in the food processor for a second round. Pour through a cheesecloth.
And finally put the remaining pulp onto a baking sheet.
To make the almond meal, I place the baking sheet in the oven on the proof setting for a few hours. Sift the almonds when dry enough. Place back on the baking sheet and back into the oven, on proof setting, for another few hours until completely dehydrated. If you have a dehydrator, that would work very well as well. Then store in your pantry and use in your baking or cooking recipes as you would store-bought almond meal.
Here is the difference between the two milks. Purely visual. Taste wise, no noticeable difference. Either way, I wish you to enjoy it in your coffee, hot chocolate or in your baking and cooking recipes.
Delicious for your taste buds and your body!