How To Milk An Almond (Or, I Want To Be Friends With People Who Have Dream Catchers)

October 21, 2013 / Molly Patrick /

Almond Milk

I’m going to go out on a limb here and assume that most of you have never milked an almond.  It’s pretty out there even for me (but I grew up in a teepee, so I don’t know why I just said that).

I’ve heard of people doing it but I always thought these people to be way cooler than me (and for some reason skinny, tanned and wearing a sarong, even in winter).

The good people making their own nut milk for sure have a copy of “Wild Fermentation” sitting on their kitchen table, at least two dream catchers in their house, a bottle of homemade hooch under on their kitchen sink (you guys, I don’t know why it’s under their sink) and definitely only drink from Mason Jars.

My nut milk makers are most probably named Stella, Lux and Vita and for some reason the Velvet Underground is playing in the background and they are all holding hands.

Well playas, I’m here to tell you that everyone can make Almond Milk too and frankly, it is absolutely fucking delicious. Those dream catching, hooch makin’, hobo babes are onto something!

Here’s my basic recipe for how to make almond milk. Try it. It’s not scary, I promise.

Almond Milk

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 cup raw almonds soaked in water for 4 hours up to overnight
  • 4 cups of water
  • 3-6 dates use 6 if you like it on the sweet side, soaked in water for an hour
  • 1 teaspoon vanilla
  • Pinch of sea salt

Instructions

  • You soak the almonds for at least 4 hours and then drain them.
  • You put the almonds in your blender (it doesn’t have to be a fancy pants blender. Mine is from the 70’s (link) and I’m pretty sure it’s going to out-live me) along with the water, dates, vanilla and salt.
  • Blend, blend, blend until all of the almonds are blended (this will take only about 1 minute)
  • Put a bowl under either a strainer, a nut milk bag (you can for sure find this at Whole Foods or any other healthy grocery store) or regular old cheese cloth (but make sure the cloth isn’t actually old and gross)
  • Pour the mixture into the sieve-like accessory that you chose and drain the milk into the bowl.
  • You may have to press a spoon into the mixture or use your hands and squeeze out the milk (yes, like milking a cow’s tit) so that all of the liquid is extracted.
  • Drink within 3-4 days.

Almond Milk

how to make Almond_Milk_vertical

Taste, ponder and quickly email me back to tell me how rad this is (but not before you update your Facebook status to tell all your friends how cool you are that you’re going to make your own nut milk. I did this, so I know you will too).

And, if you happen to have dream catchers, drink from mason jars or are into fermenting things, email me. I want to be friends.

I like interacting with you, so hit me up here if you want to say hi or bitch me out about making fun of your kitchen.

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Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

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18 Comments

  1. CareGifting on October 21, 2013 at 8:28 pm

    Love this idea. Do you have the costs associated with making it yourself vs buying? What’s the output of milk from a large bag or almonds? I think I am going to try this, had no idea it was so easy.

    • mollympatrick on October 21, 2013 at 9:25 pm

      That’s awesome! Please let me know how it turns out! The cost just depends on how much you spend on almonds. 1 cup of almonds makes about 4 cups of milk and 1 cup of almonds weighs 4oz. So, you would just divide the price per pound of your almonds by 4 to see how much 4 cups of milk would cost (and then whatever the dates and vanilla cost, but that is very, very low).
      You can buy almonds in bulk anywhere from $17.00 per pound to $5 per pound. So even if your almonds were $17.00 per pound, 4 cups of milk would only cost you $4.25. If your almonds were $5 per pound it would only cost $1.25. Much less then boxed Almond Milk and WAY fresher, healthier and more tasty.
      Please keep me posted!

  2. Pamela Patrick on October 22, 2013 at 1:51 am

    I just finished reading your Almond Milk piece. WOW! If I hadn’t thought of making my own nut milk before, this little ditty most certainly whetted my appetite. I did make the milk as you directed and found it to be wonderful. The remains of the blended almonds are in my fridge just waiting to be turned into the promised almond cheese! I did add more water as you suggested as the milk was too thick for my tastes.

    I prefer any nut or bean milk to be thin. Although my name is not Stella, Lux or Vita, and I have overlooked buying a copy of Wild Fermentation, I do enjoy Velvet Underground, have a closet full of sarongs…thanks to my daughter’s travels to the exotic regions of Southeast Asia….love holding hands and am on the skinny side, I admit to NEVER attempting to make nut milk before yesterday!

    Thank you for the delightful blog and for initiating me into the world of the very COOL!

  3. Ami on October 22, 2013 at 4:08 pm

    YOU, BEAUTIFUL! :*

  4. GarlicGirlBlog on January 13, 2014 at 11:18 am

    I totally laughed when I read your comment about the store where “white people” shop. That took me by surprise and appreciated your humor. 🙂

    • molly patrick on January 13, 2014 at 11:44 am

      thank you! Not taking myself too seriously is my hobby 🙂

    • May on January 18, 2018 at 6:55 am

      Failed to find the humor in that comment. I see all people if all races shopping at WF & health food stores. Stereotypes are not funny.

  5. Erin on July 21, 2014 at 10:17 am

    Just came across this recipe! I’ve tried a different one and it was totally bland so I’m pumped to try this. Do you think I can use this milk to make yogurt? I used the other recipe for almond yogurt but it didn’t have dates or vanilla. I think this would be way better

    • Molly Patrick on July 21, 2014 at 11:45 am

      This recipe is far from bland. It is full and frothy and delish! I haven’t made yogurt from this recipe but I’m sure it will work perfectly. Keep me posted! xo

  6. Adam on September 24, 2014 at 4:50 pm

    This whole website is awesome. Thank you.

    • Luanne Teoh on September 25, 2014 at 9:22 am

      Thanks @Adam!

  7. Daisy Collard on May 27, 2015 at 6:37 am

    Awesome recipe, totally converted to making my own milk! However it seems an awful waste if I don’t use the leftover almond meal, got any recipes for the leftovers? 🙂

  8. Dom on December 20, 2015 at 10:48 am

    why do the almonds have to be soaked for four hours?

    I make nutmilk from pecans walnuts and almonds ( I just mix them for variety, along with spices like cinnamon or vanilla or ginger and sometimes a dried apricot or mango, etc.) without soaking and it seems OK but I’ve heard about soaking before and wonder why.
    Also, since I use my nut milk on cereal I don’t even bother with straining it through a nut milk bag. I only strain it if I drink it straight. More fiber!

    Thanks, your site is awesome!

    • Molly Patrick on December 21, 2015 at 6:17 pm

      Hey Dom –
      Thanks! Soaking the almonds make them easier to blend. This helps if you don’t have a super powerful blender.
      Soaking them also makes more nutrients available to the body.
      Soaking isn’t 100% necessary by any means, this is just the way I like to do it.
      Rock on.
      Molly

  9. Will Twigden on May 10, 2016 at 7:39 am

    I’m going to try this! How long will it last for?

    • Molly Patrick on May 10, 2016 at 11:51 am

      Hey Will-
      It will last about 5 days 🙂
      Molly

  10. Dmitri on January 8, 2019 at 8:25 am

    A whole cup of almonds? Hmm. I made a walnut milk from 3 tablespoons walnut pieces off Plant-based Gabriel’s blog and it turned out nicely. I’m sure it will be thinner, but can I use fewer almonds? (maybe not just 3 Tbs, but I was thinking 1/3 or 1/2 cup).

    • Team Clean Food Dirty Girl on January 8, 2019 at 11:15 am

      Hi Dmitri, I’ve made this many times. It is super creamy almond milk unlike any you will buy off the shelf although this one I’ve tried comes pretty close. It’s too expensive to use regularly though. Feel free to use less almonds if you like. The recipe will still work. ~Karen

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