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Almond Milk - Easy step by step recipe for delicious Almond milk.

How to Make Almond Milk

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Hi Bold Bakers!

Welcome to the fourth and final episode of my Bold Baking Boot Camp. This week we are learning How to Make Non-Dairy Milk including Almond Milk, Cashew Milk and Coconut Milk. In previous weeks we covered how to make Gluten-Free Flours, a Sugar Substitute Chart and a Weight Conversion Chart, so if you missed those you can always catch up.

Whether you eat dairy free or not, nut milks have made their way into our everyday diets. We have them in drinks like coffee, smoothies and also curries and soups. They taste great and they are incredibly easy to make. I’m going to show you how to make 3 of the most popular non-dairy milks.

We have come a long way in recent years from thinking that dairy free, gluten free and vegan ingredients and recipes are just for those who are intolerant or have a particular diet. Chefs and restaurants have educated themselves and learned how to serve up 5 star food that is geared towards anyone who wants to eat a particular way.

Almond Milk is a creamy and delicious non-dairy milk that is high in protein. You can also out my recipes for Cashew milk and Coconut milk.

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Important Note: You can replace Non-Dairy Milks for regular milk or water in your recipes. The equation is equal parts 1:1 ratio.

5 from 1 vote
Almond Milk - Easy step by step recipe for delicious Almond milk.
Almond Milk
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1 quart
Author: Gemma Stafford
Ingredients
  • 1 cup (50z/142g) almonds, raw unsalted
  • 4 cups (32floz/900ml) filtered or purified water
Instructions
  1. ) Soak your nuts in 4 cups of water (2 pints) for 8 hours at room temperature.
  2. ) Discard soaking water and rinse your nuts in a collinder
  3. ) Place soaked nuts and fresh new water in high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
  4. ) Strain milk through a clean tea towel or a nut bag and squeeze into a bowl.
  5. Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
  6. Feel free to add vanilla, cinnamon or other flavors to your milk.
Recipe Notes

I find that 1 cup of nuts is more than enough for 1 quart of milk, some people prefer 2 cups.
These same instructions work for any nut that you prefer to use. Though, generally almonds are my go-to choice.
Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.

And in case you missed previous episodes, make sure to get my Homemade Gluten Free flours  and Weight Conversion Chart.

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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20 Comments

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  1. Destiny Vasquez on July 19, 2018 at 4:32 pm

    If I wanted to make a bigger batch of Almond milk would I use 1 cup of soaked almonds to 4 cups of fresh water?
    So for every 1 cup of soaked almonds it’s 4 cups of fresh water?

    • Gemma Stafford on July 20, 2018 at 10:27 am

      Hi Destiny,
      Yes! That is the idea. I hope this works well for you. The fresher the almonds the better the result too.
      Let me know how you get on with this,
      Gemma 🙂

  2. David on April 24, 2018 at 7:47 am

    Hi. Is it possible to use chopped almond and not soak them in the water?

    • Gemma Stafford on April 26, 2018 at 4:16 pm

      Hi David,

      You need to soak them almonds to get the most out of them.

      Hope this helps,
      Gemma.

  3. Ramakrishna Reddy on September 24, 2017 at 12:43 am

    Hi Madam,

    Firstly i want to thank you very much…. 🙂

    With your training online i have started small Juice parlor in India.

    I request you to provide us some more special dirks or juice that can help.

    Thanks,
    RK.

    • Gemma Stafford on September 24, 2017 at 1:42 pm

      Hi,

      I am so delighted to hear that. I wish you great success.

      Gemma.

  4. Tasnuva Zaman on August 15, 2017 at 2:29 am

    Hi Gemma! You are my inspiration for cooking and I love u and all of your recipes. However, can you please suggest about how can I dry those almond pulps to make almond flour?

    • Gemma Stafford on August 15, 2017 at 3:39 am

      Hi there,
      Yes, this is perfectly possible, and actually important not to waste this. spread it in a thin layer on a flat non stick baking sheet. You can use parchment to make it easy to remove it to a storage jar when it is dry.
      turn your oven on to 160C/320F or so. The pulp should be dry, and ready to use in about 3 hours. when it is really cold blitz it in a processor, and there you go! No waste 🙂

      • Sudarat on January 25, 2018 at 12:25 pm

        As your suggestion to dry almond pulp I tried to dry almond in 320F about 3 hours. I tried and my alomond pulp was brown. I checked my oven thermometer to make sure that the oven was 320F. 2.30 hours later, I found out it was brown. Does it mean it was burnt? What did I do wrong?

        • Gemma Stafford on January 26, 2018 at 4:00 am

          Hi there,
          I think I said 210F/100C to dry the pulp.
          I am not sure where you found this instruction, unless it was to roast the almonds. Let me know, I will need to correct this if I got it wrong,
          Gemma 🙂

          • Sudarat on January 26, 2018 at 10:04 am

            It is your comment on Aug 15, 2017 at 3:30am. You responded Tasnuva Zaman’s question.



  5. Amy Bonner on July 9, 2017 at 9:44 am

    Hi there Gemma, I tried you recipe and make hazelnut milk, it has the lovely milky colour, however the tea towel I used I believe has been washed with scented detergent which I can taste, how do I prevent this in future and can I use the milk for anything else without ruining the taste? Thanks a bunch, Amy ?

    • Gemma Stafford on July 10, 2017 at 6:52 am

      Hi Amy,
      oh dear! that is too bad. my Mum use to boil the cloth she used for straining in a pot with a touch of salt. A J cloth can be used too, they use these in many professional kitchens. You would keep one for this purpose. they work best when damp. Pour over boiling water, allow to stand, then pour it off. You can rinse in cold water before wringing it out, then use it for straining. I think I would dispose of the milk, I am not sure it is a good idea to use it now. Better luck next time,
      Gemma 🙂

      • Amy Bonner on July 11, 2017 at 2:44 am

        Ah ok thanks for the tip, I’ll certainly remember in future, it’s a shame the milk has to be wasted, although I did use the meal in a healthy millionaire shortbread base which is very tasty so at least I could make use of that,no haven’t heard of j cloths but will certainly look out for them! Thanks, Amy ?

  6. Poornima on January 26, 2017 at 9:49 am

    Hi Gemma

    In India we use nut milks a lot in traditional cooking. Coconut milk is widely used in south India as a base for stews and in curries (fish curry, vegetable korma). Almond milk is sweetened, added to cow’s milk to make a delicious dessert drink called badam kheer. In this the almonds are soaked in warm water and the skins removed. Do you do that too in your version?

    • Gemma Stafford on January 27, 2017 at 3:16 am

      Hi there,
      You can remove the skins after soaking if you wish. The nuts are soaked to break down an enzyme which prevents the nuts from sprouting. This makes the nuts, and the milk more nutritious, when it is blended the skins remain in the residue.
      This drink you describe sounds delicious, it is not one I am familiar with, but it makes sense. Adding a natural sweetener, some spice, would be heavenly!
      Thank you for telling me about this,
      Gemma 🙂

  7. CaliKat777 on January 24, 2017 at 9:28 pm

    Hey there Gemma,
    Couple questions please.. 1 to make almond & coconut milk I believe you’d make both and combine. I enjoy the vanilla almond and vanilla almond coconut(the question is… Just adding the vanilla will leave a but if bitter taste how do we get that flavor profile were used to without adding sugar to either?
    2..have you ever thought if trying a Vitamix? It can(should) take you right down to zero pulp. But this bright up another question..ok #3 ; ] how could you incorporate the pulp( now I want to have some pulp because of this idea 8 ] ) into an oat based granola bar..maybe with dried blueberries & dry tart cherries ? Mind blown~ just over the idea( fyi ; } need a great med soft/ hard plain granola bar recipe that you can change up any time with what you have on hand, unfortunately I’ve searched high & low to no avail) idea behind this idea » would love to bite into a bar that doesn’t crumble everywhere because of chunky nuts as it causes things to fall apart (though there’s a time and place for everything), sadly & tired of purchasing something I would love to make at home with things I love in them! Besides don’t you think the texture if the “nut meal” would blend lovely with the oats?
    Lol ok, I believe that was more than 2 questions..no doubt!
    Love the channel and all the things you share.. Making things we love to save us money plus you demystify things that actually are easy and with things one might generally have on hand( Lord knows that’s a major plus! )
    Many blessings this new year 8 ]]

    • Gemma Stafford on January 25, 2017 at 1:11 am

      Hi there,
      Phew! you are right, a lot of questions, lol.
      The vitamix is a great appliance, and does lots of things perfectly, including this type of thing.
      I prefer to use the blender as it is stronger for this purpose, and the KitchenAid Torrents that I use is perfect for me.
      To get a granola bar which holds together you will need to bake it to meld the ingredients. A no bake bar is a bit more fragile.
      You can incorporate the nut pulp into anything really, you can dry it too. Experiment!
      Most people will use one type of nut milk, as it really is a flavour thing. You can of courser blend them, and flavour them too. I do not find them to be bitter. Use the freshest nuts you can get, do not forget to throw off the soaking water, and start again to blend with fresh water, this will help.
      Thank you for your kind comments, it is good to have you with us,
      Gemma 🙂

  8. Fiza zaki on January 23, 2017 at 8:51 am

    How much fresh water do we need to put in the blender after adding the soaked nuts?

    • Gemma Stafford on January 25, 2017 at 5:29 am

      This is written in the recipe!
      It will be 3 – 4 cups of water to 1 cup of nuts.
      Gemma 🙂

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