Life's a juggling act, right? There's some wiggle room here, but we've got three things to leverage: time, money, and knowledge. While store bought is seemingly better due to convenience, you'll spend a lot of time going down every aisle, scrutinizing labels for the cleanest ingredients and the most ethical brands. Convenience has its perks, but let's be real – packaged items can only be so fresh and, in this economy, our wallets beg to differ.
Making your own anything can be a daunting thought, but I recalled the magic of my mom, a mother of four, whipping up almond milk in our own kitchen and decided to give it a try. Game changer! It wasn't just about dodging preservatives or saving a few bucks; it was the thrill of creating something utterly delicious from scratch. The process? A breeze. The taste? Miles ahead of the store-bought stuff. And that feeling of 'I made this'? Totally addictive.
How Long Does Homemade Almond Milk Last?
The shelf life of your homemade almond milk can vary based on several factors, including the sterility of your equipment, the freshness of your ingredients, and your refrigerator's temperature. On average, freshly made almond milk will stay good for about 4-5 days in the fridge. If you notice it souring prematurely, ensure your equipment is fully sterilized by either running it through the dishwasher or pouring boiling water over your jars (be cautious with temperature shock to avoid cracking). Additionally, soaking your almonds overnight in the fridge, rather than at room temperature, can extend the milk's freshness.
Why Homemade?
Homemade almond milk is:
Fresh
Creamy
Slightly nutty
Versatile
Super delicious!
Ingredients
To start your almond milk journey, you'll need:
1 cup raw almonds— I like to add a little extra to make mine more creamy (soaked overnight in cool water or 1-2 hours in very hot water)
5 cups filtered water (adjust according to desired thickness)
A pinch of sea salt (optional if you cook/eat without salt)
2 whole dates (optional, for sweetness)
1 tsp vanilla extract (optional, for flavor)
2 Tbsp cocoa powder (optional, for chocolate milk)
1/2 cup berries (optional, for berry milk)
Instructions
Blend the soaked almonds, water, salt, and any additional ingredients in a high-speed blender until smooth, about 1-2 minutes.
Strain the mixture using a nut milk bag or a thin dish towel over a bowl, squeezing well to extract all the liquid.
Transfer the milk to a jar or bottle and refrigerate, ensuring to shake well before use as separation may occur.
Don't Waste the Almond Pulp!
Wondering what to do with the leftover almond meal? Check out our blog post on "Banana Bread Almond Muffins" for a delicious way to repurpose it. Making almond milk at home not only allows for a customizable, healthier alternative to store-bought options but also opens up a world of culinary creativity.
Embrace the simplicity and joy of homemade almond milk, and revel in the knowledge that you're creating something not just good for you, but also delightfully satisfying to your taste buds.
Favorite Tools
Wild Soil Almonds - I've learned that buying in bulk saves you money. I searched for an ethical company with a quality product and a reasonable price. I started off with the 3lb bag to try them out, but the 25lb bag is where you'll really save money. It breaks down to about $1.50 per bottle of almond milk vs. $6.50-$6.99 for store-bought almond milk.
High-Speed Blender - A powerful blender is essential for turning almonds into a smooth, creamy milk. I'm a fan of the Vitamix 5200 Blender.
Nut Milk Bag - For straining the almond milk to achieve a smooth texture without any pulp.
Glass Jars with Lids - Ideal for storing your homemade almond milk in the refrigerator, keeping it fresh.
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