17 responses to “Homemade Almond Milk”

1. 

   Heather Strom

   December 1, 2020

   Note: I use dairy milk and cream regularly and have no reason to switch to a plant milk. I can’t find any benefit nutritionally, compared to milk from happy cows or goats (backyard hobby farm). If you compare with big ag milk production, then I can understand why it would be good to switch.

   I made some almond milk after watching this video. Although I don’t agree on everything you said about the properties of homemade almond milk, it is much better than store-bought. I wouldn’t call it luscious and creamy (compared to dairy) but it is very good. I typically use dairy half and half in my coffee and I did not think this almond milk would be good in coffee but it really is. I could switch over to it easily.

   My only concern is I use dairy milk (with oatmeal, etc.) mainly for the protein content. After straining all of the almond meal out of the milk, there’s really no protein left to speak of. :/ I wonder if adding a plant based protein powder would ruin the pleasant taste and texture of the homemade almond milk. I suppose so.

   Reply
2. 

   Ron

   July 16, 2020

   I make great almond milk about once a week thanks to this video. 5 hours is enough soaking time for naturally sweet almond milk. Avoid allowing fermentation.
   Do not blend the mixture past a slightly warm point. 38 degrees Celsius or 100 degrees Fahrenheit is a good point to stop blending.
   Judging by touch, during blending if you can feel warmth on the Vitamix vessel but it is not too hot to keep touching, that is when you can stop blending the mixture.
   You want to avoid actually cooking the liquid. Otherwise the resulting almond milk’s texture will be a bit slimy.
   You can improve the texture of the almond milk if you replace one cup of water with a 1.5 cups of ice. This will allow you to blend longer before reaching the 100 Degrees Fahrenheit limit.
   Warning: If you soak the almonds more than 6 hours at room temperature fermentation will begin. The result will be a sour almond milk.
   The intensity of the sourness will be stronger the longer the almonds soak.
   Warning: Do not let the mixture stand. Squeeze out the mixture immediately. Otherwise the mixture will ferment rather quickly.
   If you allow fermentation, the milk’s shelf life will dramatically shorter. It will become undrinkable in as little as 3 days. Even when refrigerated immediately after processing.
   Made properly and immediately refrigerated, I have had almond milk remain good for as long as 10 days.

   Reply
   1. 

      Ron

      July 16, 2020

      Oh yes, use the purest water possible.

   2. 

      Damen

      April 13, 2021

      Great advice! Thanks. Wondered if it would have an issue if over blended or too warm.
      Any known issues when soaking almonds in water for over 24hr in the fridge?

3. 

   Linda G.

   May 13, 2020

   I just watched the video and I think you did just fine. I have a Vitamix and love it for everything. I just bought the InstantPot Ace Plus blender for $129 (mostly for making hot soups) on Amazon. I have not tried to make Almond Milk in it yet however, from the videos I’ve seen about the Ace blender, it supposedly does a great job. If that’s the case, it’s a less expensive alternative to the Vitamix.

   Reply
   1. 

      Lenny Gale

      May 13, 2020

      Let me know how it goes and I’ll add it to our Vitamix alternatives page

4. 

   Pat

   March 1, 2020

   This was my first encounter with Lenny gale. If this video is a representation of his on screen work, I would recommend getting a different person in front of the camera. He does not listen to the woman he is working with. A few examples of this include the following. She tells him to try the store bought almond milk and he reaches for the other. She has to redirect him as he reaches for it again after she tells him again. He also makes multiple inane comments after she puts ice cubes in the almond milk. She tells him the purpose is to chill it and he says something about an alcoholic beverage. And he continues to make comments about the ice that demonstrates he is not listening to what she is saying. Had I been the person in charge of hiring talent, he would have been fired.

   Reply
   1. 

      Lenny Gale

      March 2, 2020

      Thanks for watching, Pat. Wishing my more recent videos were your first impression of me

5. 

   Ryan

   October 15, 2018

   I was excited to finally use up the last of my store bought almond milk so I could make this 🙂
   I used 1 cup organic raw almonds and 5 cups of water which gave the perfect consistency to pour on my granola.
   I figured it was about US$1.75 per liter. I’ve never seen organic almond milk for less than $3 where I live.
   If I can find a good use for the pulp it will be an even better deal!
   Also, since I buy almonds in the bulk section, there’s no packaging. I have my doubts that those milk boxes actually get recycled.

   Reply
   1. 

      Lenny Gale

      July 31, 2019

      And the questionability of recycling promises! Another great point

6. 

   Gina

   April 23, 2018

   Agreed, Bonnie. I will never buy almond milk again. BTW, after I soak the almonds, I pop them out of the skin, then blend.

   Reply
   1. 

      Judy

      July 30, 2019

      This sounds like a great idea since the skins are the bitter part of the nut.

7. 

   Bonnie

   March 16, 2018

   I keep seeing articles saying almond milk is cheaper store bought. That is such a misunderstanding. A cup of almonds is 530 calories. Let’s say for simplicity that your recipe makes exactly 4 cups. Each 8 ounce serving will have 132 calories. A cup of almond milk from Trader Joe’s has 40 calories per 8 ounces! From Costco only 30 calories!! They are really selling you thickeners, not almonds. The number of almonds in one Costco container of milk is less than one serving. Less than 25 almonds!!

   Reply
   1. 

      Lenny Gale

      July 31, 2019

      Great example. I think we’ll make a video about this

   2. 

      Ryan Watson

      August 10, 2021

      If you strain the pulp out like I do, the calories are probably less.
      It’s still cheaper than store bought for me.

8. 

   Caroline Longford

   January 11, 2018

   I don’t know about where you are, but here (Canada) store bought almond milk is definitely more expensive. Homemade, though fattier, is devoid of questionable additives, and tastier! The secret is in the blender though. It doesn’t have to be a vitamix, but no amount of blending in a cheap blender will give you quality creamy milk. I know from this experience. It’s really not that much of a hassle. 🙂

   Reply
   1. 

      Lenny Gale

      July 31, 2019

      Great points — less costly and much tastier