I don’t like to pay sky high prices for unsweetened almond milk at the store and being the purist that I am, making it at home ensures I am not using milk with a bunch of needless (not so puristy) fillers. This recipe makes a full gallon of milk for a fraction of what store bought costs. My Penny Pincher’s Almond Milk is “Ultra” Fuel Pull yet creamy with just a touch of sweetness. Use for any of our recipes that call for unsweetened almond milk like our puddings, Fat Stripping Frappas, custards or sauces.
Description
I don't like to pay sky high prices for unsweetened almond milk at the store and being the purist that I am, making it at home ensures I am not using milk with a bunch of needless (not so puristy) fillers. This recipe makes a full gallon of milk for a fraction of what store bought costs. My Penny Pincher's Almond Milk is "Ultra" Fuel Pull yet creamy with just a touch of sweetness. Use for any of our recipes that call for unsweetened almond milk like our puddings, Fat Stripping Frappas, custards or sauces.
1 Gallon
Ingredients
Instructions
- Blend almonds with 12 oz water.
- Pour this mixture through a nylon mesh bag (I get them at painting supply stores). I like to call this bag your "Almond Milk Udder".
- Squeeze out all the liquid into another container exactly like you are milking a cow. Try to get every bit of liquid through. What is left in the bag is almond pulp which you might like to use for other recipes.
- Pour this almond "concentrate" back into your rinsed out blender and add more water and additional ingredients.
- Blend very well again.
- Pour this liquid into a gallon sized milk jug and add more water until it reaches the top.
- Shake very well then taste and adjust flavors to your personal perfection.
Note
RECIPE AUTHOR: Serene Allison
If a full gallon of milk is more than what you will use, simply 1/2 the ingredients and make 2 quarts. I like to make the full gallon because I turn half of it into bulk batches of Tummy Tucking Ice Cream cubes (page 369 of the original Trim Healthy Mama book), so I always have ice cream ready to go if my husband or I get the urge for it.
This is a raw almond milk so unless you use it within a few days it will start to sour. To avoid this you can gently heat it to just under the boiling point (stirring constantly). This will enable it to last longer.
