All right. I know this is probably the easiest, most obvious recipe ever. But guess what? I’m a bad cook. Things aren’t always obvious. I share them nonetheless.
Sometimes the simplest recipes can still be a challenge for those of us who aren’t exactly culinary experts. But you know what? It’s important to share those easy recipes anyways because there’s always someone out there who might need that help. So even if it seems like a no-brainer to some, it’s still worth putting out there for those of us who need a little extra guidance in the kitchen.
Okay, on to some tips on healthier homemade almond milk AND how to blanch almonds at home.
Healthier Homemade Almond Milk + How To Blanch Almonds At Home
Almond milk from the store is full of gunk. It’s so friggin’ easy to make, there’s no reason NOT to make it at home. Blanched almonds are also really FUN to make. While we usually get raw, full-fat milk from grass-fed cows (yep, we do raw dairy), we’ve been too busy fighting ticks and raising goats to make it to our farmer lately. And yesterday, I needed some white liquid to put in my coffee. Because that’s just how I like it.
So I made some almond milk myself. I know there are LOTS of recipes for this all over the internet, but scout’s honor: I figured this out myself. Maybe I’m even doin’ it wrong – who knows. (Let me know in the comments.) I use this nut milk bag (tee-hee). This is WAY easier than cheesecloth. I chose NOT to soak the almonds because I believe most of the troublesome anti-nutrients are contained in the skin. Remove the skin by blanching, and you can have homemade almond milk in minutes.
Here’s all you need to get started:
- 1/2 cup almonds
- 3 filtered cups of water
- 1 nut milk bag for easy squeezin’
It’s good to note that even if you’re looking to make your own vanilla almond milk recipe, this is a great place to start. With just 15 minutes of prep time, you’ll have a few servings of delicious and nutritious milk that can be stored in the fridge for a few days. It’s a simple and cost-effective way to enjoy almond milk without having to worry about any added preservatives or chemicals. Give it a try and see just how easy it can be to make your own almond milk at home!
How To Blanch Almonds
Blanching almonds might sound intimidating, but trust me – it’s actually a breeze. All you have to do is boil them for a brief period of time and then comes the fun part – “pinging” the almonds out of their skins. It’s a quick and satisfying process that can be a great stress reliever after a long day. Plus, once you’ve blanched your almonds, they’re ready to be used in a variety of recipes – from baked goods to savory dishes. So don’t be afraid to give blanching a try – it might just become your new favorite kitchen hack!
You can blanch your almonds by following these steps:
- Bring 2 cups of the filtered water to a boil.
- Add almonds and boil for 45 seconds. (Skin will begin to release.)
- Strain almonds from boiling water immediately and run cool water over them.
- Once cool, grip each almond between 2 fingers WITH THE POINTY SIDE FACING OUT.
- Pinch and the almond will “ping” from its skin! (Voila – blanched almonds!)
How to Make Almond Milk
Making almond milk at home is a breeze with these simple steps.
First, take your blanched almonds and place them in a blender. Cover the almonds with one cup of filtered water and blend for about 10 seconds, or until the almonds are completely pulverized and the liquid turns white. Next, take a large bowl and line it with a nut milk bag. Pour the almond mixture into the nut milk bag and strain it through.
Once you’ve strained the mixture, you’ll be left with a delicious and creamy almond milk that’s perfect for adding to your favorite recipes or enjoying on its own. It’s a quick and easy way to make your own almond milk at home without any added preservatives or chemicals. You can even add maple syrup to sweeten, it if you’ve got the tooth for it!
Here’s the TL;DR version:
- Blanch almonds by boiling them for a brief period of time and then removing the skins.
- Add blanched almonds and 1 cup of filtered water to a blender.
- Blend for about 10 seconds or until the almonds are completely pulverized and the liquid turns white.
- Strain the mixture through a nut milk bag.
- Enjoy your freshly made almond milk!
Can You Freeze Almond Milk?
Freezing almond milk is definitely an option if you want to save some for later. However, keep in mind that the texture might change a bit once it’s thawed, and it could separate or become grainy. But don’t worry, you can easily restore its consistency by shaking it well after thawing. To make things easier, it’s best to freeze almond milk in small portions, like in ice cube trays, so you can thaw only what you need.
So go ahead and freeze that almond milk, just remember to give it a good shake when you’re ready to use it again!
How Long Are Almonds Good For?
Almonds are a tasty and healthy snack, aren’t they?
But, have you ever wondered how long they last? Well, if you store them properly in an airtight container in a cool, dry place, they can actually last up to two years! That’s a pretty impressive shelf life, right? But, as with any food, it’s always a good idea to check for signs of spoilage before munching on them.
If you notice a rancid smell or taste, it’s probably best to toss them out.
Make your own almond milk for a healthier, tastier alternative!
And voila! You’re now a pro at making your own almond milk, which means you have full control over the flavor and sweetness of your favorite drink. Say goodbye to store-bought options and hello to a healthier and tastier alternative that’s sure to impress your taste buds.
Making your own almond milk at home is a great way to enjoy a healthier and tastier alternative to store-bought options. With just a few simple steps, you can create a smooth and creamy dairy-free milk that’s perfect for adding to your favorite recipes or enjoying on its own. Plus, since you’re making it yourself, you can customize the flavor and sweetness to your liking.
Give it a shot and see how easy and delicious homemade almond milk can be! Your taste buds (and your body) will thank you!
Don’t forget to save the almondy pulp and dry it out so you have almond meal. Which is technically free at this point, not to mention that you already saved a ton on the initial almond milk making 😉
The answer we were looking for! Thanks Niki!
So this has nothing to do with almond milk, although I do love it. I would just like to say I love your work. I started with the BB podcast, graduated to Eat The Yolks, and just bought skintervention and the paleo bundle. I might be a wee bit obsessed. You are the bomb. Keep it up!
WOW! Layne, seriously…I appreciate all that support more than I can say. Truly, thank you SO much!
I second that:)
What does one do with the skins & pulverized almonds that are left in the bag afterwards??
I’ve heard you can bake with it just like almond flour, but you might want to google that to be sure. We give it to our chickens!
This is great! I am thoroughly enjoying listening to the BB podcasts! They are awesome and so informative. You are hilarious and I love the banter between you and Diane. I’ve got “Eat the Yolks” and can’t wait to dive in now that my teaching semester is over. Keep up the good work and get that skin care line going!!!
Thank you so much, Beth! I will try to get that skincare line up and running this year!
With the ground almonds you can make macaroons! Or toast them and add to your homemade granola.
I am looking for recipes using beef liver. The only two I have so far is grounding 1/2 lb liver and adding it to two pounds of ground beef for making meat loaf; and the other is adding the other 1/2 pound of liver to ground pork and spices for making breakfast patties. I have enjoyed your podcasts with Diane.
Here’s a sample recipe for chopped liver (aka liver pate). You can use chicken or beef iver. good luck. http://theshiksa.com/2010/06/07/chopped-liver/
I am curious as to why Cashew nut milk isn’t promoted? Seems it’s all about Almonds. Cashews don’t have the skins and the milk is easy to make. Are they not as nutritional as Almonds?
I love cashew milk, Kimm! I actually went looking for cashews today but it seems they’re always sold out and slightly more expensive. I am planning on making an oyster stew with it as soon as I can track some down!
Check Amazon. They sell bulk nuts at a really good price. I buy almonds, cashews, macadamia nuts, etc. I buy bulk tea from them as well.
I find Cashew milk is good replacement for cheese/ our cream type dishes.
I learned that from making korma which is usually dairy free.
Almond milk is good in baking, for cereal, for smoothies and anything you would use plain milk with.
Thanks so much for the quick tutorial. Question: what blender do you use? Thx!!!!!!!
I have a Blendtec, Courtney! The WildSide one. Thanks for reading!
I am going to assume this will make one cup of milk???? So to make more we can adjust accordingly…
Correct. It makes about as much milk as you use water. It spoils quickly since there are no preservatives, so I prefer to make it in small batches.
I’ve been making it in bigger batches and then freezing it in ice cube trays. It makes such a mess (maybe it’s just me?) when I make it, so I figured I might as well do a bunch at once. This is why I have three freezers. 🙂
I was wondering how it would freeze, April! Thanks!
That’s fabulous! I soak mine for a whole day…and I hate the waiting >:/ I will definitely have to try the blanching. Do you ever add any ingredients for flavor?
Also…I use a cotton t-shirt instead of a milk bag because my local grocery doesn’t sell milk bags…just in case anyone reads this and can’t get their hands on a milk bag! It works really well and I can squeeze, squeeze, squeeze until I get every drop out and I don’t have to worry about my “filter” tearing on me.
You can check out my method here: I love the whole ingredients…dates and vanilla beans! I’ve only used honey, cinnamon, and vanilla extract.
I use a cotton t-shirt to strain the milk because my local grocery doesn’t carry milk bags, and I’ve found it to work very well….does anyone know if I’m missing out on any benefits by using it rather than a nut-milk bag?
You can check out my method here and let me know if you have any tips on what I’m doing: http://www.divine-substance.com/almond-milk-diy/
I JUST discovered your website and I’m definitely subscribing, I love it!
I just went off of dairy because of my asthma and found your page! Sooo excited because I had just bought a bag of raw almonds today for baking but blanched them instead and whipped up some fresh almond milk! I stuck it in the fridge and it’s waiting for me and my morning café au lait in just some hours from now! Happy to have launched into the world of nut milk making, because it’s so easy and sooo much healthier than store bought! Thanks again!!
I’m glad you’re here, Leesa! Here’s to a yummy morning beverage 🙂 Enjoy!
Thanks so much for this! We have a 13 month old grandbaby who is ‘partial paleo?’ And just started with store bought almond milk…anxious to try this for him!!!Good luck with your pregnancy!
Thank you Kim!
Hi – how exactly do you dry out the pulp that is left over? Is that then used as flour? How long does it keep? How should it be stored? Thanks!
Hi! I’m sorry – I don’t know the answers to any of these questions! But I found this on Google! http://www.onegreenplanet.org/vegan-food/what-to-do-with-leftover-almond-pulp/