Homemade Almond Milk Recipe – How to Make It From Scratch

I switched to making my own almond milk years ago, after doing the math on how much a carton of the store bought stuff was costing me every week for a product that’s mostly water anyway. Once I saw how simple the process actually is, there was no going back to paying for a container of thickeners and added sugar. This recipe walks through everything I’ve picked up making almond milk in my own kitchen: soaking, blending, straining, storing, and what to do with the leftover almond pulp so nothing goes to waste. If you’re already stocking a self sufficient pantry, this is one of the easiest wins you can add to your routine. It costs a fraction of the store bought price, keeps for several days in the fridge, and takes about ten minutes of hands on work once the almonds have soaked.

Why Homemade Almond Milk Belongs in a Self Sufficient Kitchen

A one cup serving of raw almonds runs you a few dollars depending on where you shop, and that same cup will make roughly a quart of milk once it’s blended and strained. Compare that to what you’d pay for an equivalent amount of the boxed stuff and the savings add up fast, especially if almond milk is something your household goes through every week. Beyond the cost, making it yourself means you control exactly what’s in it. Store bought cartons often carry gums, carrageenan, and added sugar to keep the texture consistent on a shelf for months. Homemade almond milk is just almonds and water, plus whatever flavoring you choose to add. If you want to know exactly what you’re getting nutritionally, USDA FoodData Central maintains a public database of nutrient values for raw almonds, which is the most reliable place to check protein, fat, and mineral content before you start adjusting a recipe to your own goals.

What You’ll Need

A high speed blender. A regular blender works too, it just takes a little longer to fully break down the almonds.
A nut milk bag, a few layers of cheesecloth, or a fine mesh strainer for separating the milk from the pulp.
A large bowl or pitcher to strain into.
A glass jar or bottle with a tight fitting lid for storage.

Ingredients

1 cup raw almonds
3 to 4 cups filtered water for blending, plus extra for soaking
A pinch of salt, optional
1 to 2 pitted dates or a splash of maple syrup, optional, for sweetness
1/2 teaspoon vanilla extract, optional

Step by Step Instructions

1. Soak the almonds

Place the almonds in a bowl and cover them with at least two inches of water. Let them soak for 8 to 12 hours, either on the counter or in the fridge if your kitchen runs warm. Soaking softens the almonds so they blend smoothly and also makes the milk taste less bitter.

2. Rinse and drain

Once the soaking time is up, drain the soaking water and give the almonds a good rinse under cold running water. The soaking liquid can carry off compounds you don’t want to blend back into your milk, so don’t reuse it.

3. Blend

Add the drained almonds to your blender with 3 to 4 cups of fresh filtered water. Less water gives you a richer, creamier milk, more water gives you something closer to store bought consistency. Blend on high for a full 1 to 2 minutes, until the almonds are completely broken down and the mixture looks pale and frothy.

4. Strain

Set your nut milk bag or cheesecloth over a large bowl or pitcher and pour the blended mixture through it. Gather the top and squeeze firmly, working the bag with your hands until you’ve pressed out as much liquid as you can. What’s left behind in the bag is the almond pulp, which we’ll come back to.

5. Sweeten and flavor, if you like

Stir in a pinch of salt, a splash of vanilla, or blend the dates in with the almonds before straining if you want a naturally sweetened milk. I usually make a plain batch for cooking and a lightly sweetened batch for drinking on its own or in coffee.

6. Store

Pour the finished milk into a clean glass jar or bottle, seal it, and refrigerate. Give it a shake before each use since homemade almond milk separates naturally without the stabilizers found in the store bought version.

A Quick Word on Food Safety When Soaking Almonds

Soaking raw nuts is a normal part of making nut milk, but it’s worth doing thoughtfully. Researchers at Purdue University’s food science department have pointed out that raw tree nuts, including almonds, can carry bacteria even after drying, and that soaking them in water at room temperature for an extended period gives any bacteria present a chance to multiply. That doesn’t mean you need to worry every time you make a batch, it just means a few habits are worth building in: soak in the refrigerator rather than on a warm counter when possible, don’t stretch the soaking time well past 12 hours, always rinse thoroughly before blending, and start with almonds that look and smell fresh. These small steps carry the practice from a nice idea over to a genuinely safe one for your family’s table.

How to Store Homemade Almond Milk

Homemade almond milk isn’t pasteurized the way store bought cartons are, so it needs a bit more care once it’s made. Keep it in a sealed glass container toward the back of the fridge rather than the door, since door shelves see more temperature swings every time the fridge opens. According to guidance from Kansas State University’s food science extension program, refrigerators should hold a steady temperature between 34 and 40 degrees Fahrenheit, since perishable foods stored above that range can spoil quickly and allow bacteria to grow. At that temperature, homemade almond milk typically stays good for 3 to 5 days. Give it a sniff and a look before you pour a glass. A sour smell, an off taste, or lumps that don’t shake back into the liquid are all signs it’s time to toss the batch rather than push it another day.

Don’t Toss the Pulp: What to Do With Leftover Almond Meal

The almond pulp left behind in your straining bag is still full of fiber and flavor, and letting it go straight into the trash is the kind of waste a self sufficient kitchen tries to avoid. Spread it thin on a baking sheet and dry it out in a low oven or dehydrator, then pulse it into almond flour for baking. It also works stirred into oatmeal, folded into muffin or pancake batter, or added to homemade granola for extra texture. If you’re not ready to use it right away, it freezes well in a sealed bag for a couple of months. Utah State University Extension notes that turning scraps like this into new recipes is one of the most practical ways to cut down on kitchen waste, right alongside composting what you truly can’t use.

Tips for Creamier, Better Tasting Almond Milk

Blanch the almonds first if you want a whiter, smoother milk. A quick dip in simmering water followed by an ice bath makes the skins slip right off.
Use less water for a richer, more café style milk, and more water if you want something closer to what you’re used to from a carton.
Save the second, weaker pressing separately if you strain twice. It’s still good for smoothies even if it’s too thin to drink on its own.
A pinch of salt rounds out the flavor even in unsweetened batches, the same way it does in baking.

Troubleshooting Common Problems

Milk tastes bitter: this is almost always under soaked or old almonds. Fresh almonds and a full soak solve it.
Milk separates quickly in the glass: this is normal for homemade almond milk since it has no added stabilizers. Just shake before using.
Milk feels gritty: strain it a second time through a fresh cloth, or blend a little longer next time.
Milk spoils faster than expected: check your fridge temperature. Anything above 40 degrees Fahrenheit will shorten its shelf life considerably.

Take Self-Sufficiency Beyond the Kitchen

Making your own almond milk is just one small step toward a more independent lifestyle. For generations, the Amish have relied on practical, time-tested methods to produce wholesome food, reduce waste, and live well without depending on modern conveniences.

If you’re inspired to make more from scratch, preserve more of your harvest, and build a truly self-sufficient home, the Amish Ways Book is an excellent next step.

Inside, you’ll discover:

🌾 Traditional food preservation techniques that don’t rely on expensive equipment.
🥖 Homemade recipes passed down through generations.
🌱 Practical gardening and homesteading methods that still work today.
🧺 Simple ways to reduce waste and get more from what you already have.
🏡 Proven self-reliance skills that can help you save money while living a healthier, more sustainable lifestyle.

Whether you’re just starting your self-sufficiency journey or looking to expand your homesteading skills, Amish Ways is packed with practical knowledge you can put to use right away.

👉 Click here to discover the Amish Ways Book and learn the timeless skills that have helped families live simply and independently for generations!

Frequently Asked Questions

Can you freeze homemade almond milk?

Yes. Freeze it in ice cube trays or a freezer safe container, then thaw in the fridge and shake well before drinking, since freezing can change the texture slightly.

Is homemade almond milk healthier than store bought?

It depends on what you’re comparing it to. Homemade milk skips the added gums, preservatives, and sugar found in many cartons, but store bought versions are often fortified with calcium and vitamin D that homemade milk doesn’t naturally contain unless you add them yourself.

Do you have to soak the almonds first?

No, but soaking softens the almonds, makes them blend more smoothly, and produces a milder tasting milk, so it’s worth the extra time whenever you can plan ahead.

Can you make almond milk without a nut milk bag?

Yes. A few layers of cheesecloth or a very fine mesh strainer will work, though a dedicated nut milk bag squeezes out more liquid and leaves you with drier pulp.

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