How To Make Almond Milk At Home

How To Make Almond Milk At Home

Chances are, even if you like your milk to come exclusively from cows, you know someone with lactose issues. Almond milk is a healthy alternative, and DIY web site Instructables shows you how to make it in your own kitchen.

Almonds are one of the healthiest nuts you can eat, but commercial almond milk is sadly more water than it is almond. By making your own, you control the ratio of nuts to water used in process. Besides saving the energy required to produce, pack, and ship the product to your local store, you’ll be saving a little cash too. If you’ve never tried it, it’s a fantastic treat to a shake or smoothie with more nutrients to do a body good.

Fresh raw almond milk is delicious, healthy, unprocessed, and economical. There is no waste, no unrecyclable plastic-lined tetra-pak boxes or cartons to put in landfills and drink BPA out of, and this tastes much, much better than storebought. The resulting almond meal is a free bonus, useful in cookies, crumb crusts, porridge, granolas, or in lieu of bread crumbs in stuffings and dressings, breaded crusts, etc.

Hit up Instructables to read the full tutorial and check out the small ingredient list which is simply, water and almonds. Are you an almond milk fan? How about soy or rice milk? Sound off in the comments.

How To Milk An Almond [Instructables]


  • What about A2 Milk?

    I’ve recently heard about there being two kinds of milk, “A1” and “A2” (something to do with protein differences). Apparently the A1 protein makes any lactose sensitivity downright insane (or can give the same symptoms), and can raise the risk of one of the types of diabetes in people. But the A2 milk is missing that protein.

    I believe it comes from different cows, and requires genetic testing so no “A1 cows” have their milk in the ‘pure’ “A2 milk” product.

    That said, for people with definite lactose problems it won’t help.

  • Nice comment Chuck, I never knew about A1 & A2. Any way us consumers can tell the different with our favourite milk? Do you have a website address that may explain more?

    I love cow milk but the reality of health and aging means I might have to try an alternative. Soy is terrible tasting but almond sounds pretty good. Sounds like a great base for smoothies.

    • I have seen an australian made almond milk and a sanitarium variety one was $3.30 and one was $3.70. I would say the sanitarium one tasted oily/soapy and I would not buy it again. The Australian brand had a better flavour but had a particulate texture and does not work well in tea or coffee.

      I use packaged almonds from the cooking section, soak them at least overnight, peel them, blend 1 cup of almond to 2 cups of water, strain, then reblend the pulp with another cup or so of water. I find the first batch is too crealy and the second too watery but combining them is perfect to my tastes. Any more than this quantity does not keep long enough for me to finish drinking it; I’m going to try boiling my next batch instead of keeping it raw to see if it keeps longer.

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