Sophie and I made some  delicious almond milk today.  While it is pretty easy to find almond milk these days, homemade almond milk is tastier, fresher and more rewarding to sip.  Most store bought milk contain additives that aren’t naturally found in milk.  And, really, there is nothing quite as delicious as freshly made raw, organic, preservative-free nut milk made in your kitchen. We used our vitamix blender which blends like no other blender. Sophie did the “milking” (see the below) with giggles and delight.

Homemade Almond Milk

Yields: About 8 cups which keeps in the refrigerator for 3 days

• 4 cups raw organic almonds (soaked overnight or at least 8-hours)
• 8 cups of water (you can adjust the amount of water to obtain desired thickness)

Rinse soaked almonds well in the strainer. Place almonds in the blender and add water. Blend on high until it becomes smooth. Pour mixture through a nut milk bag or organic cheesecloth, and allow the milk to collect into a separate bowl. Squeeze, or “milk” the liquid out of the cloth with your hands so all the milk is out and your left with nut pulp. You can use nut pulp for future recipes or toss in your compost or trash.

I attempted to make this twice with a cheesecloth but both times the cloth tore and the pulp slipped into the milk. Nut milk bags are sturdier and worth the extra cost.

Enjoy!