Homemade almond milk

As mentioned in one of my previous posts, I have been dealing with some food intolerances in the last months. Whenever I consumed small quantities of dairy products or grains, I quickly had symptoms such as stomach pains, nausea and diarrhea – not fun, I can tell!

With regard to the dairy products, I substituted those with soy milk products – until these too became problematic and made the tummy rumble.

In German supermarkets, you can find numerous alternatives to cow milk: hazelnut milk, rice milk, coconut milk. However, the high prices per litre (EUR 2.5 to EUR 3.0 per litre) is quite high and the list of ingredients quite upsetting: up to 20 grams of sugar and a maximum of 2% of almonds per litre, as well as many stabilizers are nothing I would want in my milk. I am not convinced…

Why not try and make almond milk myself?

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What do you need for 1 litre of homemade almond milk?

  • 200 grams of almonds
  • approx. 1.5 l of water
  • 2-3 dates (in case you want to sweeten your milk)
  • 1 nut milk bag / jelly bag strainer
  • 1l bottle (for storage)
  • mixer / blender

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I normally get my almonds from the FARMER’S SNACK shop (Colonnaden 108) in Hamburg. I like this shop as I can buy package-free, bringing my own jar and filling it from big batches of freshly roasted nuts and seeds. You can, of course, get your almonds over several online retailers, however, I like to see the quality of the nuts I use for making milk. The FARMER’S SNACK shop is nearby my office, which is very convenient for last-minute “I need almonds- NOW” shopping. For my almond milk, I usually buy the non-bleached almonds (i.e. almonds with the thin brown skin).

How to make almond milk?

Before we can make almond milk, the almonds need to be soaked for at least 8 hours in cold water. I usually soak them over night in cold water, however, at room temperature. By soaking the almonds, the almond milk will be much easier to digest and you get a better milk quality.

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After at least 8 hours of soaking, I rinse the almonds and mix them with a litre of fresh water. If you want to sweeten your almond milk, add 2 or 3 dates – don’t forget to remove the pit! Blend the mixture for approx. 30 seconds at highest speed.

Once blended, put your jelly bag strainer over a bowl and slowly pour your milk through the strainer. The strainer will retain any almond and date chunks. Squeeze the remainders in the strainer until no more liquid is released.

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Please do not waste the remaining almond crumbles. I usually dry the crumbles in the oven and use it for e.g. the yummy almond cacao energy balls (recipe by deliciouslyella.com). So good!!!

Fill the almond milk into a glass botlle or air-tight container. Stored in the fridge, the almond milk will keep for 3-4 days.

 

I like my almond milk on hot summer days right from the fridge. I also have a dash of it in my morning coffee or as a nut-flavoury addition in smoothies or soups.

 

The preparation of almond milk is not very time-consuming. I normally need 10 minutes (not taking into account the over-night soaking of the almonds) for making a litre of almond milk. Per week, I ususally need 2 litres, thus, whenever one litre is nearly used up, I directly soak the almonds for the next litre.

As for the costs: Depending on how much I pay for the almonds, a litre amounts to EUR 1.50 – 2.00.

Not only is almond milk soooo delicious, it is also very beneficial for your health: it contains a lot of vitamins, such as vitamin E, vitamin D, vitamin A, Omega-6, zinc, calcium, iron, magnesium and potassium, and is also gluten and lactose-free. Almond milk also is easily digestible and beneficial for gastrointestinal problems … and thus perfect for people like me with food intolerances! Almond milk is also awarded having cholesterol-reducing effects that even outdo those of olive oil!

One glast of (non-sweetened) almond milk only has 40 calories – in comparison, a glas of cow milk amounts to 140 calories! Almond milk is the featherweight of all milks!

But the best comes for last: By making my own almond milk, I avoid creepy stabilizers and amounts of sugar as well as unnecessary milk box waste – that’s the wy (u-hu a-ha) I like it (u-hu a-ha)!!!

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