Recipe
Almond Milk
Make fresh, delicious almond milk at home! Just blend and strain, no peeling required.
Ingredient batch: 3× original. Base yield: 4 cups.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 12 cups
- Prep
- 480 minutes
- Cook
- 10 minutes
- Total
- 495 minutes
Ingredients
- 710 mL almonds soaked 8 hours or overnight (volume measure)
- 2129 mL water (volume measure)
- pinch of salt optional — original amount unchanged; adjust manually — package or uncertain unit retained; no metric conversion
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 cups.
- 1 cup almonds soaked 8 hours or overnight
- 3 cups water
- pinch of salt optional
Instructions
- Blend almonds and water in high-speed until smooth (about 1 minute).
- Pour mixture into nut milk bag and gently squeeze to extract all the liquid.
- Store almond milk in air-tight container for up to 7 days.
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https://adfreecook.com/almond-milk/