Homemade almond milk must be used within 3 days, compared to carton ones (with additives) can last more than a week, and you have a pretty strong incentive to make your own.
By Shannon Lim
I started making my own almond milk last year, it’s cheaper than buying a carton (usually organic ones) from the store, especially if you can buy your almonds in bulk at baking supply shops or chinese herbal shop. It only takes two ingredients and a few minutes. It not only saves me money, I don’t have need the extra flavouring and preservatives in my milk.
- 1 cup (120g) Almonds
- 3 cups (750ml) Water
- Honey / Dates to sweeten
- Vanilla Essense
- Cinnamon Powder
- Place almonds in a bowl with water covering over several inches. Soak overnight.
- Drain and rinse almonds. In a high speed blender, blend almonds with water until the mixture become very smooth. Strain through cheese cloth, a fine strainer or a nut milk bag.
- Store almondmilk in the refrigerator and use within 3 days. It will separate as it sits; stir very well before using.