How to Make Almond Milk Transcript
Hi there everyone, I’m Julie Hutsell-Starling and I’m here today to talk to you about how to make your own almond milk. I wanted to share this with you because I’ve been on an adventure myself lately of experimenting with how to make things that I often would buy in the store at home instead.
The reason why I wanted to do this, well actually there’s two reasons. First of all, it’s much less expensive to do this on your own and second of all, the products that we buy in the stores often have fillers that we just don’t really need to be taking in.
For example, in this brand that, pretty much all the brands are the same that I bought in the store, it has almond milk, calcium carbonate, tapioca starch, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, Vitamin A, palmitate, Vitamin D2 and d-alpha tocopherol. That’s a big mouthful of words, definitely more than my five ingredients, maximum which I like to keep to with any foods that I buy in the store.
What I found as I started experimenting with this is that it is so easy to make this and it tastes so much better. I’m really excited to share this with you today. The basic ingredients that you need are almonds and water. Everything else is extra. I use one cup of almonds and three cups of water. The almonds, you need to soak for at least three hours, up to eight hours or even overnight. Often I’ll soak them in the evening as I’m making dinner and then I’ll make the almond milk in the morning. Whatever works, even three hours is fine.
Then if you want to have it sweetened a little bit, I like to use Stevia. I like sweetly frown, that’s just my preference. Then a lot of people like to have vanilla flavor in their almond milk and so you can add some vanilla extract. If you’re going to be using your almond milk as a substitute for milk in a recipe that you’re making for dinner like gravy or something like that then just leave out the sweetener and the vanilla.
You can also add in other things like cocoa powder, if you like chocolate flavored or things like that. Pretty much anything goes, which is a great thing when making your own.
The other thing you need is a blender, preferably high speed blender, like a Vitamix or a Blendtec. If you don’t have a super high speed blender like these, it will probably still work just fine, you’ll just have to blend it for a little bit longer to make sure it gets fully blended.
Let’s see, the other thing you need is a nut milk bag. This is bought on amazon.com and the brand, this one is rosomcreations.com but there are several brands out there and this is just the one that I got. Mine is a little stained because I make juices out of this too so the coloring from the juices like the carrots have discolored my bag. In any case, it’s clean.
That’s about all that we need. We’ll go ahead and get started. First of all, we’re going to strain out the almonds, we need to drain the water. All right and now we’re going to add the water to the blender, this is three cups of water. We’ll add in the almonds. There we go. I’m going to add in some of the Stevia, I don’t like it super sweet so I’m just going to add about three drops because Stevia is very, very sweet.
Then I’m going to do about a half a teaspoon of vanilla but if you really like vanilla you can do up to a teaspoon with no problem. All right. Now the fun begins, we’re going to blend it. I blend mine for two to three minutes and you might notice if you have one of the Vitamix that it’s a little bit warm when you take it out and that’s fine. It’s just normal because the blender generates heat when you use it for any type of extended amount of time.
Now I’m going to pour the almond milk into the nut milk bag, which I’ve put on this glass container. I’m going to pour it in. All right and now we get to strain it out from the bag. You’ll see that, you can probably hear it, it’s draining out. I’m just going to gently coax it out, kind of massage the bag, down like this and you can also do it from underneath, squeezing it gently. You don’t want to squeeze too hard because you don’t want to ruin the bag. Also if you do too much than some of the pulp will leak through the holes of the bag. You keep massaging it until it’s pretty clear that there’s not much liquid left in here.
Okay so this looking pretty good now. Pretty much done, you can start to see the pulp kind of separating in here. I’m going to set this down and the pulp you can use in different recipes and you can dehydrate it or you can freeze it or if you don’t have any intentions to do anything with it, you can just compost it. Whatever your preference is.
Now you’ll see that we have a very beautiful, creamy almond milk which I’m going to pour into a mason jar. That’s it. It took all of about three or four minutes to do this, maybe five at the most. Now you have a delicious, super nutritious drink in almond milk that will be a family pleaser. Everyone will love it. My husband loves this.
You can keep this in the fridge and it will stay good for about three days and you’ll notice that when you go to get it out of the fridge that it will have separated. That’s normal. Just go ahead and stir it up or not stir it up, shake it up and then you can go ahead and use it. I use it as a base for smoothies or sometimes I’ll just have a glass of almond milk because it just tastes so delicious.
Anyway, how you want to use is perfect and I hope you enjoy experimenting with this. Enjoy.