Almond Milk – DIY

Michelle LaBrosse, PMP

Initiation – I started making my own almond milk over the summer when I was working with my Mom to help her cure brain cancer.  Not that almond milk in and of itself is a cure for brain cancer, it’s just part of an overall healthier diet.  My Mom is lactose intolerant and she liked the care and attention that I was putting into her diet to help her as well.   It was easy enough to do so I’ve continued making it for friends and family.



2 cups raw organic almonds
Filtered water


Clean dish cloth


1. Soak the almonds overnight in the filtered water.
2. Drain the water and rinse the almonds.
3. Put the almonds in the blender and cover with more filtered water.
4. Pulverize.
5. Strain the mash through a clean dish towel into a bowl.  Squeeze out all the liquid.
6. Put the mash back into the blender.   Repeat steps 3 – 5.
7. Refrigerate

Monitor and Control

The almond milk lasts for about a week in the fridge.   When it’s cold, it tastes pretty darn close to actual milk, and has a lot fewer calories.  It is lower in protein than regular milk (8g regular milk to 1g for the almond milk).   It tends to separate in the fridge but a quick shake brings it back.

Lessons Learned

For a treat, I heat up the almond milk with cardamon, cinnamon and nutmeg.

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