Making your own almond milk is easy, though a bit laborious and it requires just a blender and a sieve or mesh as 'special equipment'.
Raw almonds should be soaked overnight in enough water to be fully covered, with some room for swelling.

The proportions are 3 cups of water for one cup of almonds and when I was making it for the first time, I used this proportions also for soaking, but it is not necessary. If you'd want to make more at one time it could even be difficult to keep that proportions.

After soaking, I stirred the almonds in water from time to time and then placed in the fridge:

The next day you put the water with the almonds in a blender and then swirl it until you get a smooth puree:

The first picture shows the puree after a quick whirl with half of the power, then I was adding more power (second picture) until I got what is shown on the third one:

Then you need to filter the milk out from the puree:

with a sieve:


After that, you have almond milk and almond paste. You need to press the almond paste (I used again the same sieve and a spoon) to get all the milk out:

To get the most out, you need to use another sieve, which is finer:

and also need to press small portions of the paste several times and quite hard:

Then add some water (either three cups of water for each cup of almonds, or, if you used more water for soaking the almonds, some more water). So you have fresh tasty milk!

It is best for use after blooming in the fridge for 24 hours, with a bit of stirring from time to time. Carefully add a pinch of salt to taste (but don't add too much!) and it is ready to drink.
Enjoy!!!!

p.s.
don't waste the almond paste!
It is very good addition for baking a cake or on its own roasted with cocoa and oatmeal flakes.

Thank you!

It tastes very much similar to soy milk, there's like a tiny touch of coconut taste, but in real very very similar taste. As for texturizing it is not bad - the biggest problem is that every time you make it the proportions will be slightly different and that may affect steaming. But on the other hand, my steaming skills are not highest level and I did not have much hard time

Cool, thanks for posting all the pictures. I've read the 3-1 water-almond ratio and I've been meaning to try this but haven't done it yet. Maybe this weekend! If I do I'll try steaming it to see how it comes out.

How long would you say it will keep in the refrigerator?

d

CoffeeOwl wrote:p.s.
don't waste the almond paste!
It is very good addition for baking a cake or on its own roasted with cocoa and oatmeal flakes.

If you're going to do this a lot, I suggest you learn how to make marzipan next...

It should keep in the fridge for a week.
Marzipan.... mmmmmmm

No, I didn't skin them, but a bitter taste - it is impossible, because there wasn't any, and also one of my friends tasted it and she said it was very good.
Some people claim that skin of fruits and also almonds, although has the most of the vitamins, minerals etc. is unhealthy, but honestly I don't believe it. I am sensitive to many things, and also alergic, but after testing I find the unhealthy skin hypothesis not true.
On the other hand of course regionally grown apples will be much better then the ones coming from afar and it will be also visible on the skin - the apples from afar will be shiny

CoffeeOwl wrote:On the other hand of course regionally grown apples will be much better then the ones coming from afar and it will be also visible on the skin - the apples from afar will be shiny

Usually they are shiny because they are waxed. I would always prefer an apple that looks like the ones on the trees over ones that look like a marketing executives idea of an apple.

I do this in the summer a lot. One cup goes a long way. The best tool to get the juice out of the nuts is a strong Chinese cone. you can reuse the nut pieces (and whiten the water again)

In Spain they use tiger nuts instead of almonds and they call it 'horchata' (with sugar)

Cheers