Off dairy – or at least dairy milk? Here’s how to make 1 gallon of homemade almond milk for *less* than buying regular dairy milk!
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I have wanted to make my own almond milk for a year or so now – but the first time I tried it, it was….well…terrible. I found a recipe on a Paleo website, and tried that – not realizing until I was nearly finished that this particular recipe not only used tons of steps and was very time-consuming, it only made one measly quart.
A whole cup of almonds and twenty minutes of work for one stinking quart? It hardly seemed worth my time. If I’m going to make something rather than buy it, it better be cheaper and faster – so that I’m *actually* saving something!
Granted, in the eyes of the Paleo recipe-inventor, it was worth the effort and expense just to avoid the potential carcinogen, carageenan, that’s found in most commercial almond milks.
Good for you, pal, but I’ve got kids. I need quick and cheap.
Thankfully, someone in the Trim Healthy Mama Facebook group shared that she was able to make homemade almond milk - a whole *gallon* – with only one cup of almonds! THAT would mean a significant savings – THAT would be worth my time!
I buy whole, raw almonds at Aldi for something like 3.99 a bag, and each bag contains roughly two cups of almonds. Since the only other ingredient absolutely necessary is water, each gallon of almond milk produced costs roughly 1.50. Not. Too. Shabby.
To make the milk creamier and tastier, I add a few extra little tweaks – but those are optional if you’re on a budget – and even then, the cost of these additional ingredients are scant – so it really only bumps up the price by mere pennies. Also, the strainer I use is actually a paint strainer from the hardware store (which costs less and works better than cheesecloth – just another fabulous tip I got from Trim Healthy Mama- have I mentioned how much I love this book?).
But enough talk – let’s MILK IT!!!
Homemade Almond Milk:
- 1 cup whole, raw almonds (soaked overnight, of course!)
- 1 gallon of water, separated
- 1 tsp xanthan gum or glucomannan powder, separated
- 1 tsp vanilla, separated
- sweetener to taste (I used my favorite stevia powder)
Add almonds to blender and fill with as much of the water as your blender can manage. Blend for several minutes (less if you have a high-powered blender), until there’s a good “milk” going. If you’re using the optional ingredients, add 1/4 tsp of xanthan gum or gluccomannan and 1/4 tsp of vanilla, and as much sweetener as you’d like.
Once it’s all blended up and you’re ready to make your second quart, strain the milk from the almond shrapnel using the (clean) paint strainer (seriously, don’t use it for paint, m’kay? This is a food grade strainer now).
Once you’ve gotten as much of the milk out as possible, return the ground almond strainings to the blender to whip up another batch. Refill the blender with water, add in more of the optional ingredients if you’re using them, and then repeat the process.
Once you’ve gotten as much of the almond milk out of the almonds as you think you’ll be getting, squeeze as much of the liquid out as you can. Don’t throw the little almond remnants away, though! Save and freeze those – when you have enough, you can dry the ground almonds on a cookie sheet and make almond flour!
I was particularly excited to find out that this could become almond flour, since several recipes in my THM book call for almond flour and it’s just not in the budget right now (I’ve priced 1 lb of almond flour locally for almost ten dollars – this way, it’ll be free. YAY FREE!!!) Even better, it’s basically two products (milk and flour) for the price of one product (raw almonds).
I hope you give this a try – and that you *love* the savings!