This week, I show you how to make almond milk at home. In fact, you can enjoy homemade almond milk in a minute!
I started making my own almond milk about five or six years ago but I kinda gave it up after a while because it was just too much of a hassle and it made such a mess in my kitchen. Cleaning up afterwards was always a nightmare – almond pulp everywhere!
But, I’m so excited to share that I’ve found an easier, faster, and fuss-free method of extracting delicious and healthful almond milk!
More importantly, I’ve come to realise that almond milk is still a great alternative to animal milk. Fact is, it’s one of the best substitutes for cow’s milk and you can use it freely in a variety of recipes that call for moo juice.
Almond milk benefits
Seriously, my recent renewed interest in almond milk came about after reading about how it’s high in sleep promoting hormones and minerals and how it’s heart healthy and good for the brain too! Apparently, it puts a brake on the decline of cognitive diseases like Alzheimer’s. As a matter of fact, it’s packed with healthful antioxidants to help us stay young and disease-free for longer!
And because it’s low in sugar and carbohydrates, it won’t cause blood sugar spikes. Besides, unsweetened almond milk actually does a darn good job of controlling blood sugar and reducing inflammation in the body hence improving blood cholesterol as well. Plus, did you know that plain ol’ almond milk won’t break your fast? Especially if you practice intermittent fasting regularly.
On top of that, because it’s closest to cow’s milk in terms of its nutritional profile, your teeth and bones will love you for it. So unless you have a tree-nut allergy, almond milk is really a great regular milk replacement.
And you wanna know what else? Even your skin will reap the full benefits of almond milk. Like if you want lighter, fairer more beautiful skin, almond milk is your answer to clearer, brighter skin. I’ll talk about the beauty benefits of almond milk in another post but for now, here’s how to make almond milk at home so you can enjoy homemade almond milk in a minute.
Why eat soaked almonds?
Begin by soaking the organic raw almonds in regular tap water for at least eight to twelve hours or until they plump up. Doing so increases their digestibility.
I usually leave them to soak overnight.
Then, I’ll drain it the next morning and bring that same water to a boil to blanch them. Why? Because it’s highly likely that after making almond milk, we’ll use the leftover pulp to make other delicious, tasty treats like almond cookies, buttery, creamy cakes or delicious dips. The skin may taste bitter and is not easily digestible hence, I usually remove them first.
How to blanch almonds?
Simply add the soaked raw almonds to boiling water for one minute, drain and rinse them under tap water till they’re cool to the touch, then pop the skin by pinching them, one by one. It’s fun!
And here’s a pro tip, soak the whole bag of almonds, blanch and de-skin them and you can store them in the freezer for up to a year! By doing so, you’ll have almonds at the ready for whenever you’re craving almond milk! Just measure out however much you need, when you need them and that’ll really save you a ton of time.
Another time-saver? The Vegan Milker by Chufamix. I love that it comes with a filter attachment, which makes it really easy for me to extract the milk from any nut, for that matter!
How to make almond milk at home using the vegan milker?
First, fill the container with one litre of regular distilled water that’s about 27°C in sunny Singapore. Attach the filter. Then, throw in just one hundred grams of soaked and blanched almonds. Here, you can add a pinch of pink salt if you like, then use a hand blender to grind them down to a pulp. Remember to set your timer for one minute. Do note that the recommendation is that your blender has at least 250 watts.
After one minute of blending, stop and remove the filter attachment, use a wooden spoon to gently stir it until you see the pulp. Then, use the accompanying mortar to gently squeeze out the last bit of milk and that’s it! Homemade almond milk in a minute!
How to store almond milk?
And that’s how to make almond milk at home. Remember to fridge it and consume it within three days and you can store the remaining pulp in your freezer, in a ziplock bag. And remember to label and date it.
If you learnt something useful today, remember to share it with your friends. In future posts, I’ll show you how you can use the almond pulp to make other yummy goodies for your tummies so be sure to subscribe and follow me so you know exactly when those new posts go up. Meanwhile, you have a beautiful day!
Love, Lynette Tan