How to make Almond Milk at home


Ever make a recipe that makes you question why the heck you hadn’t made it before???

Well, this was one of those!


Last week I finally got around to making Almond Milk for the first time and I have to say it was so simple and easy to make, I think I might never get shop bought again.

For those of you that are thinking ‘yeah right’ or that it looks ‘too messy’.  Trust me.  It’s not. 

I was in the same camp thinking it looked too long a process and then not wanting to go look for a cheesecloth or nut bag et cetera, et cetera… but it was far easier than I first anticipated and surprisingly my almonds were ‘milked’ within minutes (with a little cleaning up on top).

So to start I went searching the internet for a nut bag or cheesecloth but by god those things are expensive.  So after reading a few forums I decided to just try out a Muslin cloth which was much more readily available in my local store – and at £2 a pop (and reusable) I couldn’t really moan.

So I headed home with my muslin and immediately put a cup of nuts in a bowl to soak overnight.

photo 1

(Notice that the nuts will go nice and plump when soaked) 

Then after a good nights sleep I woke up ready to tackle the milk. 

I drained the nuts, added them to my blender with fresh water (4 cups), some natural vanilla essence & 2 dates for a bit of sweetness.

photo 2

I then switched my blender on to high speed and waited for around 1 minute.

photo 3While the blender was on I grabbed a large bowl, putting a strainer/sieve over the top, further layered with my muslin cloth.  When the nuts were finished blending I simply poured the contents of my blender through the muslin, easing it down with a spoon when required

photo 2

and then… when the mixture would no longer drain through the strainer I picked up all 4 corners of the muslin, bringing them together and squeezing the remainder of the milk through.   

photo 4

And there you have it, simple homemade Almond Milk.


Your Almond Milk should be okay for between 4-7 days in the fridge (if it lasts that long!)

I’m personally finding it better to make smaller amounts (such as the ratio described above) as I only generally use it for my coffee and tea but you can obviously make more if you need to.

Oh, and don’t worry about the leftover pulp going to waste as there’s lots of great things you can do with it, such as dehydrating it in the oven to make Almond Flour which is great for you paleo cakes and breads.

Happy Milking guys!!

Alison x


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