Almond Milk:
Almond milk is plant milk with a creamy texture and nutty flavour. homemade Almond milk is delicious, healthy and economical. Homemade almond milk tastes much better than store-bought. Almond milk is an excellent option for those who are dairy-free. Homemade almond milk has a simple ingredient its not contain gums, thickeners, and emulsifiers, like many store-bought options. Let’s learn how to make almond milk at home! All you need are almonds, water, and a blender. We’re getting back to basics today with homemade almond milk. Almond milk is a popular dairy-free, vegan-friendly nut milk, and today I am excited to show you just how easy it is to make almond milk at home.
Health Benefits:
Almond milk (especially fortified almond milk) has these health benefits:
Magnesium: It’s a good source of magnesium. Almond milk is rich in magnesium, which is necessary for muscle function, blood sugar control, blood pressure, and making bone, protein, and DNA.
Vitamin E: Almond milk is a good source of vitamin E, which is very important for our immune system and blood vessels. Vitamin E is an antioxidant which protects your cells from the effects of dangerous molecules called free radicals.
Calcium: Many brands of almond milk are fortified with calcium. Bone health is tied to calcium because the mineral makes a structure in bones. Getting enough calcium keeps your bones strong and helps your body fight osteoporosis.
Low in calories and carbs: Unsweetened almond milk is low in sugars and carbohydrates, Compared to animal milk. It has fewer calories than dairy milk. It’s considered a low glycemic index food. This means it’s less likely to cause blood sugar spikes.
Almond Milk Ingredients:
There are just two ingredients in homemade almond milk – raw almonds and water! But you can modify the recipe as per your preference with a splash of vanilla extract or sweetener, like maple syrup, honey, or pitted dates.
See quantities and complete instructions in the recipe card.
How to make Almond Milk?
There are just three steps to making almond milk at home – soaking, blending and straining. Here’s how you do it:
Soaking: Place the raw almonds in a glass bowl and cover them with water. Remember that the almonds will absorb some water. Let them soak overnight, then drain and rinse them.
Blending: Add the almonds to a blender with 4 cups of fresh cold water. You can add a splash of vanilla extract, a pinch of salt and a sweetener of your choice, or you can keep it unsweetened.
Turn the blender on high for 2 minutes and blend until it’s creamy and smooth.
Note: You can alter the amount based on the thickness you want
Straining: Use a nut milk bag or cheesecloth to strain the almonds into a bowl. Then pour the almond milk into an airtight container and store it in the fridge.
Homemade Almond milk recipe (step-by-step with photo)
Soak the almonds in pure water overnight or for up to 48 hours in a fridge.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
Place the almonds and pure water in a blender. Blend at the highest speed until the almonds are broken down to a The almonds should be broken down into fine smooth, creamy texture.
Strain the almond mixture into a large bowl a line the strainer with the opened cheesecloth.
Gather the cheesecloth around the almond meal and twist it close. Squeeze and press with clean hands to extract as much almond milk as possible.
- Pour the almond milk back into the blender with sweetener and blend again until smooth and creamy.
- Pour into a glass jar and store in a fridge for up to 2-3 days.
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Suggestions:
What can We do with Leftover Almond Pulp?
Place the leftover almond pulp/ almond meal on a baking tray and bake at 200°F(100°C) for 2 to 3 hours until it dries. The leftover almond meal can be added to Halwa, oatmeal, smoothie, and muffins as it is.
This dehydrated almond meal could be used in different recipes for up to 2 months.
Storage: Homemade almond milk will last up to 2-3 days in the fridge, though it’s best fresh. I will never suggest making a large batch, it’s so easy to make when needed, there’s no need to make extra!
Variations:
You can drink almond milk directly or use almond milk in any recipe or food preparation. Here are some ways to use this versatile drink:
- Substitute for dairy milk and add almond milk to hot chocolate.
- We can pour it over cereal instead of cow’s milk.
- We can make homemade almond ice cream.
- Instead of cow’s milk, we can add almond milk to smoothies or shakes.
Nut allergies:
Don’t drink almond milk if you’re allergic to tree nuts, as it can cause a reaction.
Low protein content:
If you are switching to almond milk. Then, make sure that you’re getting enough protein from other sources. Because Almond milk has less protein than cow or soy milk.
What Is sweetened almond milk?
Sweetened almond milk has added sweeteners such as stevia, cane sugar, dates, maple syrup, or honey.
FAQs Related To Homemade Almond Milk
The process requires soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.
Homemade almond milk will last up to 2-3 days in the fridge, though it’s best fresh. I will never suggest making a large batch, it’s so easy to make when needed, there’s no need to make extra!
For more recipes from this blog you might like please check:
hung curd
homemade yoghurt
homemade butter
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📋 Recipe Card
Malai Modak (Paneer Modak)
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
Preparation:
- Add crushed saffron to the warm milk and Keep it aside.
Modak Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.
Modak balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.
Mould:
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
Garnish
- Finally, garnish with saffron milk.
Serve:
- Serve to Lord Ganesha and enjoy the festival with family and friends.
Video
Notes
Suggestion:
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak. Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge. For aroma: You can also add a teaspoon of rose water or kewda water to the mixture. Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf. Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.Storage Suggestions
We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking. We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge. Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.
Homemade Almond Milk Recipe
Equipment
- Strainer
- Measuring cup
- Blender or food/processor
- cheesecloth
Materials
- 1 cup Raw almonds
- 4 cup Water
- Sweetener of your choice to taste (optional)
Instructions
- Soak the almonds in pure water overnight for up to 12 hours in a fridge.
- Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
- Place the almonds and pure water in a blender.
- Blend at the highest speed until the almonds are broken down to a very fine smooth and creamy texture.
- Strain the almond mixture into a large bowl a line the strainer with the opened cheesecloth.
- Gather the cheesecloth around the almond meal and twist it close. Squeeze and press with clean hands to extract as much almond milk as possible.
- Almond milk should be white and opaque. Pour the almond milk back into the blender with sweetener and blend until smooth and creamy.
- Pour into a glass jar and store in a fridge for up to 3 days.
Notes
- The leftover almond meal can be added to Halwa, oatmeal, smoothie, and muffins as it is.
- This dehydrated almond meal could be used in different recipes for up to 2 months.
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