Easy Almond Milk Recipe, No Skins and No Straining

Homemade almond milk, 25% almonds, 75% water & nothing else!

Ever since I found out how many almonds store bought almond milk has (not even a handful), I've been making my own.

My homemade almond milk costs less & is far more nutritious, 25% almonds, 75% water - no fillers, thickeners, stabilizers, whitening, artificial flavors or preservatives.

This recipe uses blanched, soaked and skinned almonds. It doesn't need to be strained, and can be made in an ordinary blender, such as an Oster.

I usually make a double recipe, two quarts of almond milk, which takes about 1/2 lb or 1/4 kilo of almonds. It keeps well in the fridge for a week.

Total prep time: approx. 24 hours

Yield: 1 quart or 1 liter, 8 servings

Nutrition Data Per Serving (1/2 cup, 121g): 105 calories, 4g carbs, 9g fat, 9mg sodium, 1g sugars, 2g fiber, 4g protein, low Cholesterol, good source Vit. E, Magnesium, Copper, Manganese, Calcium, Iron. Estimated glycemic load 0

Ingredients:

3/4 cup whole almonds (125g)
Filtered water, to fill blender up to 4 cups or 1 liter
Optional: pinch salt, sweetener, vanilla flavoring, B12 or Vit D drops, as desired

Directions:

Bring a small pot of water to a boil
Add almonds and let sit for 1 - 2 minutes
Drain the almonds and add to cold water. Repeat several times until almonds are room temperature.
Soak almonds in water overnight in the fridge - 12 to 24 hours. I have soaked them 2 - 3 days with no harm done, when I didn't have time to make the milk. Just change the soaking water if you need to do that.
Drain almonds, and slip off the skins:
Grab a handful of almonds at a time, collect the skins in the non-squeezing hand, and discard when the other hand is empty. Squeeze each almond between thumb and forefinger and the skin slips off like magic. It's an assembly line process, which will get quicker with practice.
Add the skinned almonds to blender. After soaking, the almonds will measure about 1 cup or 250g in the blender
Fill the blender with filtered water up to 2 cup or 500g
Blend almonds and water until smooth. Add more water up to 4 cups or 1 liter, and blend until well mixed.
Store almond milk in a sealed jar or other container in the fridge for up to a week
Always shake homemade almond milk before using, as the almonds and water will separate

Recipe Tips:

To make a double batch of almond milk (2 quarts or liters), start with 1 1/2 cups or 250g almonds and proceed with recipe up to the blending. Blend the almond milk in 2 batches.

If you want your almond milk salted or sweetened or flavored, blend it completely first, then add the extras, cautiously to start with, blending and tasting until you've got it to your taste.

This almond milk, when made in an ordinary blender, and not strained, will not be perfectly smooth, but smooth enough for most purposes. Just be prepared to blend the heck out of it for at least ten minutes to get it to maximum if not ultimate smoothness.

The advantages of unstrained almond milk from blanched almonds: You get all the nutrients from the whole almonds, minus the bitterness of the skins, and skip the time consuming and annoying straining process.

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